Chicken and Potatoes with Garlic Parmesan Cream Sauce:
Ingredients:
For the Chicken and Potatoes:
- 4 bone-in, skin-on chicken thighs or breasts
- 1 pound baby potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
For the Garlic Parmesan Cream Sauce:
- 2 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1 1/2 cups heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and pepper, to taste
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions:
- Preheat the oven:
- Preheat your oven to 400°F (200°C).
- Prepare the chicken and potatoes:
- In a bowl, toss the halved potatoes with 1 tablespoon of olive oil, paprika, garlic powder, salt, and pepper.
- Season the chicken on both sides with salt, pepper, and paprika.
- Sear the chicken and potatoes:
- Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
- Add the chicken and sear for 3–4 minutes per side, until golden brown. Remove and set aside.
- In the same skillet, add the potatoes, cut side down, and cook for 4–5 minutes until lightly browned.
- Make the cream sauce:
- Melt the butter in the skillet. Add the garlic and sauté for 1 minute until fragrant.
- Stir in the heavy cream, chicken broth, Parmesan cheese, Italian seasoning, red pepper flakes, and season with salt and pepper. Simmer for 3–5 minutes until slightly thickened.
- Combine and bake:
- Return the chicken and potatoes to the skillet, spooning some sauce over them. Transfer the skillet to the oven and bake for 20–25 minutes, or until the chicken is fully cooked (165°F/74°C internal temperature) and the potatoes are tender.
- Garnish and serve:
- Sprinkle with fresh parsley before serving. Pair with a crisp salad or crusty bread to soak up the sauce.
Enjoy this creamy, hearty dish! 🍗🥔🧄