Instructions

Start by preheating the oven to 400°F (200°C). Prepare your potatoes by washing them thoroughly and cutting them into chunks.

Toss the potatoes with olive oil, salt, and pepper, and arrange them on a baking sheet in a single layer.

Roast in the oven for about 25-30 minutes, or until they are golden brown and tender. For crispy results, give them a stir halfway through the cooking time.

While the potatoes are roasting, season the chicken breasts or thighs with salt, pepper, and any desired herbs or spices. Heat a skillet over medium-high heat and add a little olive oil.

Cook the chicken for about 6-7 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set it aside to rest.

In the same skillet, melt butter over medium heat and sauté the minced garlic until fragrant, about 1 minute. Add the heavy cream and bring it to a gentle simmer.

Stir in the grated Parmesan cheese, letting it melt into the sauce. Continue to cook for another 2-3 minutes until.

the sauce thickens slightly. If you prefer a thinner sauce, you can add a splash of chicken broth.

Once the sauce has reached your desired consistency, return the chicken to the skillet, spooning the sauce over it. Let the chicken simmer in the sauce for a few minutes to absorb the flavors.

While this is happening, check on the potatoes, making sure they are fully cooked and crispy. When everything is ready.

serve the chicken alongside the potatoes and drizzle the creamy garlic Parmesan sauce over the top.

How to Make

Making this dish is simple and doesn’t require a lot of time or effort. Begin by preparing the potatoes and roasting them until they are golden brown and crispy.

While the potatoes are in the oven, you can focus on the chicken. By searing the chicken in a skillet, you create a delicious crust that seals in the juices, ensuring it stays moist.

Next, make the garlic Parmesan cream sauce by sautéing the garlic and adding the cream and cheese to create a rich, velvety sauce.

The key is to let the sauce simmer and thicken to a creamy consistency without boiling it too hard, as that can cause.

the cream to break. The result is a sauce that’s perfect for coating the chicken and potatoes.

Once the chicken is ready, combine it with the sauce, allowing the flavors to meld. This step gives the chicken an extra boost of flavor, ensuring it’s both juicy and savory.