Description
A delicious and easy recipe for creamy garlic cheesy chicken and potatoes, perfect for a comforting meal.
Ingredients
Scale
- 2 cups baby potatoes, halved
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large oven-safe skillet, heat the olive oil over medium heat. Add the chicken pieces, season with salt, pepper, paprika, and thyme, and cook until browned, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the halved baby potatoes and cook for about 5 minutes, stirring occasionally, until they start to soften.
- Add the minced garlic to the skillet and cook for an additional minute until fragrant.
- Pour in the heavy cream and bring to a simmer. Stir in the shredded cheddar cheese until melted and smooth.
- Return the chicken to the skillet, mixing everything together. Ensure the chicken and potatoes are well coated in the creamy sauce.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the potatoes are tender and the chicken is cooked through.
- Remove from the oven and let it cool for a few minutes. Garnish with chopped parsley before serving.
Notes
- For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
- Add vegetables like spinach or broccoli for extra nutrition and color; stir them in before baking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg