why make this recipe
Garlic Parmesan Chicken and Baby Potatoes is a delightful dish that combines tender chicken and hearty potatoes, all infused with the rich flavors of garlic and cheese. This comforting meal is perfect for busy weeknights or family gatherings. Cooking it in a slow cooker makes it all the more simple, allowing you to enjoy a delicious dinner with minimal effort. With its mouthwatering aroma and cheesy goodness, this recipe is sure to become a family favorite.
how to make Garlic Parmesan Chicken and Baby Potatoes
Ingredients :
- 4 chicken breasts
- 1 lb baby potatoes
- 4 cloves garlic, minced
- 1/2 cup Parmesan cheese, grated
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
- Olive oil
- Fresh herbs (optional)
Directions :
- Place the chicken breasts and baby potatoes in the slow cooker.
- In a bowl, mix together minced garlic, Parmesan cheese, olive oil, salt, and pepper.
- Pour the mixture over the chicken and potatoes, ensuring they are well coated.
- Cook on low for 6-8 hours or until chicken is tender and potatoes are cooked through.
- About 30 minutes before serving, top with shredded mozzarella cheese and allow it to melt.
- Serve hot with greens or a fresh salad.
how to serve Garlic Parmesan Chicken and Baby Potatoes
To serve Garlic Parmesan Chicken and Baby Potatoes, place a chicken breast on each plate alongside a portion of the tender, garlicky baby potatoes. For a complete meal, add a side of steamed greens or a fresh salad. The melted mozzarella cheese on top adds a delightful finishing touch, making the dish even more appealing.
how to store Garlic Parmesan Chicken and Baby Potatoes
To store any leftovers, let the Garlic Parmesan Chicken and Baby Potatoes cool completely. Transfer them to an airtight container and keep them in the refrigerator. They should stay fresh for up to 3 days. If you want to store them longer, you can freeze the dish for up to 3 months. When ready to eat, simply reheat in the microwave or oven until warmed through.
tips to make Garlic Parmesan Chicken and Baby Potatoes
- Make sure to season the chicken and potatoes well with salt and pepper for the best flavor.
- You can add other vegetables, like carrots or green beans, for extra nutrition.
- For a crispy texture, you can broil the chicken for a few minutes after cooking before serving.
- Use fresh herbs like thyme or parsley as a garnish for color and flavor.
variation
You can switch up the cheeses by using cheddar or a blend of your favorites in place of mozzarella. Adding a splash of lemon juice can also brighten the flavors.
FAQs
1. Can I use frozen chicken breasts in this recipe?
Yes, you can use frozen chicken breasts, but remember that the cooking time may increase.
2. Can I cook this recipe in the oven instead of a slow cooker?
Yes, you can bake the chicken and potatoes in the oven at 375°F (190°C) for about 45-60 minutes, or until the chicken is cooked through and the potatoes are tender.
3. Is there a way to make this recipe low-carb?
Yes, you can substitute the baby potatoes with vegetables like cauliflower or zucchini for a low-carb option.
Garlic Parmesan Chicken and Baby Potatoes
Ingredients
Main Ingredients
- 4 pieces chicken breasts Trimmed and boneless
- 1 lb baby potatoes
- 4 cloves garlic, minced
- 1/2 cup Parmesan cheese, grated For rich flavor
- 1 cup shredded mozzarella cheese For topping
- Salt and pepper to taste
- Olive oil For coating
- Fresh herbs (optional) For garnish
Instructions
Preparation
- Place the chicken breasts and baby potatoes in the slow cooker.
- In a bowl, mix together minced garlic, Parmesan cheese, olive oil, salt, and pepper.
- Pour the mixture over the chicken and potatoes, ensuring they are well coated.
Cooking
- Cook on low for 6-8 hours or until chicken is tender and potatoes are cooked through.
- About 30 minutes before serving, top with shredded mozzarella cheese and allow it to melt.
Serving
- Serve hot with greens or a fresh salad.