Chicken and Potatoes with Garlic Parmesan Cream Sauce

Chicken and Potatoes with Garlic Parmesan Cream Sauce

A comforting, one-pan meal featuring tender chicken and crispy roasted potatoes smothered in a rich, creamy garlic-Parmesan sauce. Perfect for weeknight dinners yet impressive enough for company.

Ingredients

For the Chicken and Potatoes:

· 1½ lbs boneless, skinless chicken thighs or breasts
· 1½ lbs Yukon gold potatoes, cut into 1-inch cubes
· 3 tablespoons olive oil, divided
· 1 teaspoon garlic powder
· 1 teaspoon dried Italian seasoning
· 1 teaspoon smoked paprika
· Salt and black pepper to taste

For the Garlic Parmesan Cream Sauce:

· 4 tablespoons unsalted butter
· 6 garlic cloves, minced
· 2 tablespoons all-purpose flour
· 1½ cups chicken broth
· 1 cup heavy cream or half-and-half
· 1 cup freshly grated Parmesan cheese
· ½ teaspoon dried thyme (or 1 tsp fresh)
· ¼ teaspoon red pepper flakes (optional)
· Salt and black pepper to taste
· 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Prep and Season:
   · Preheat oven to 400°F (200°C).
   · Pat chicken dry and season both sides with salt, pepper, garlic powder, and smoked paprika.
   · In a bowl, toss potato cubes with 2 tablespoons olive oil, Italian seasoning, salt, and pepper.
2. Pan-Sear Chicken:
   · Heat 1 tablespoon olive oil in a large oven-safe skillet (cast iron works great) over medium-high heat.
   · Sear chicken 3-4 minutes per side until golden brown. Remove and set aside.
3. Roast Potatoes:
   · In the same skillet, add potatoes and spread evenly. Roast in oven for 15 minutes.
4. Prepare Sauce:
   · While potatoes roast, melt butter in a saucepan over medium heat.
   · Add minced garlic and sauté 1 minute until fragrant.
   · Whisk in flour and cook 1 minute to form a roux.
   · Gradually whisk in chicken broth, then heavy cream.
   · Bring to a simmer, stirring until slightly thickened.
   · Reduce heat to low, stir in Parmesan, thyme, and red pepper flakes. Season with salt and pepper. Keep warm.
5. Combine and Bake:
   · Remove skillet from oven, push potatoes to the sides, and place seared chicken in center.
   · Pour sauce over chicken and potatoes, coating evenly.
   · Return to oven and bake 20-25 minutes, until chicken is cooked through (165°F internal temp) and potatoes are tender.
6. Serve:
   · Garnish with fresh parsley.
   · Serve hot, with extra Parmesan if desired.

Tips

· Chicken breasts: Reduce initial sear to 2-3 minutes per side to avoid drying out.
· Potato shortcut: Parboil potatoes 5 minutes before roasting for extra crispiness.
· Sauce consistency: For a thicker sauce, simmer longer. For thinner, add a splash of broth.
· Make it lighter: Substitute half-and-half for heavy cream and reduce cheese slightly.

Serving Suggestions

· Steamed green beans, roasted asparagus, or a fresh garden salad.
· Crusty bread to soak up the delicious sauce.

Enjoy this creamy, garlicky, satisfying meal that brings together protein and sides in one glorious dish!