Description
A comforting dish of tender chicken breasts in a velvety garlic cream sauce, paired with golden baby potatoes and topped with melted cheese.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 4 cups baby potatoes, halved
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 cup heavy cream
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Heat the olive oil in a large oven-safe skillet over medium heat. Season the chicken breasts with salt and pepper and add them to the skillet. Cook for 5-7 minutes on each side until golden brown.
- Add the minced garlic and cook for an additional minute until fragrant.
- Stir in the halved baby potatoes, then pour in the heavy cream and mix well.
- Sprinkle the shredded cheese on top, then transfer the skillet to the oven.
- Bake for 25-30 minutes until the chicken is cooked through and the potatoes are tender.
- Garnish with fresh parsley before serving.
Notes
Make-ahead tips: Prepare through step four in advance, refrigerate, and bake when ready to serve. Avoid overcooking the chicken for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 4g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 100mg