If you love creamy comfort food, this recipe is for you! Tender chicken and crispy roasted potatoes are smothered in a rich garlic parmesan cream sauce that’s absolutely irresistible. Best of all, it comes together in under an hour with simple ingredients.
Ingredients
- 2 chicken breasts (skinless, boneless)
- 2 cups baby potatoes, halved
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tbsp butter
- 1 tbsp olive oil
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the potatoes
- Preheat your oven to 400°F (200°C).
- Place halved baby potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper.
- Roast for 20–25 minutes, flipping halfway, until golden and crispy.
- Cook the chicken
- While the potatoes roast, season chicken breasts with salt and pepper.
- Heat a skillet over medium heat with a little oil.
- Sear chicken for 5–6 minutes per side until golden brown and fully cooked (internal temp 165°F / 74°C).
- Remove from the skillet and set aside.
- Make the sauce
- In the same skillet, melt butter over medium heat.
- Add minced garlic and sauté for about 1 minute until fragrant.
- Pour in heavy cream and bring to a gentle simmer.
- Stir in grated Parmesan and let cook 3–4 minutes until the sauce thickens.
- Combine everything
- Add the cooked chicken and roasted potatoes into the skillet.
- Toss gently to coat in the creamy garlic parmesan sauce.
- Garnish with fresh parsley before serving.
Creamy, savory, and packed with flavor, this dish is perfect with a side of crusty bread to soak up that sauce!
