Description
A rich and satisfying one-pan meal featuring creamy garlic butter chicken paired with crispy golden potatoes—perfect for an easy, flavorful dinner with minimal cleanup.
Ingredients
- 2 chicken breasts, cut into halves or chunks
- 3 cups baby potatoes, halved
- 2 tablespoons olive oil
- 3 tablespoons butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated parmesan cheese
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme or Italian seasoning
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat oven to 200°C (400°F).
- Toss halved potatoes with olive oil, salt, pepper, and paprika. Spread on a baking sheet or oven-safe pan.
- Roast potatoes for 20 minutes until starting to crisp.
- Season chicken with salt, pepper, and thyme.
- Push potatoes to one side of the pan and add chicken to the other side.
- Return to oven and bake for 15-20 minutes until chicken is cooked through and potatoes are golden.
- In a small saucepan or skillet, melt butter and sauté garlic for 30 seconds.
- Add chicken broth and heavy cream, then stir in parmesan cheese until smooth.
- Pour the creamy garlic butter sauce over the chicken and potatoes.
- Garnish with fresh parsley and serve warm.
Notes
- Cut potatoes evenly for consistent cooking.
- Use an oven-safe skillet for convenience.
- Broil for 2-3 minutes at the end for extra crispiness.
- Adjust sauce thickness with more broth if needed.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: One-Pan
- Cuisine: American