Chicken and Potatoes with Garlic Parmesan Cream Sauce
A comforting dish featuring juicy chicken breasts, tender baby potatoes, and vibrant fresh spinach, all enveloped in a rich garlic Parmesan cream sauce.
Ingredients
For the Base
- 4 pieces chicken breasts Boneless and skinless preferred
- 1 pound baby potatoes, halved Other potato varieties can be used
- 2 cups fresh spinach Can substitute with kale or other leafy greens
- to taste n/a Salt and pepper For seasoning
For the Sauce
- 3 cloves garlic, minced
- 1 cup heavy cream Can substitute with half-and-half or plant-based cream
- 1 cup grated Parmesan cheese Grana Padano or Pecorino Romano can be used
- 2 tablespoons olive oil
To Serve
- to taste n/a Fresh parsley, for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large skillet, heat olive oil over medium heat. Season the chicken breasts with salt and pepper and sear for about 2-3 minutes on each side until golden brown.
- In a baking dish, arrange the halved baby potatoes and seared chicken breasts side by side.
Making the Sauce
- In the same skillet, add minced garlic and cook until fragrant. Then, pour in the heavy cream and whisk in the Parmesan cheese until smooth.
- Pour the cream sauce over the chicken and potatoes, and add the fresh spinach, ensuring everything is well coated.
Baking
- Bake in the preheated oven for about 25-30 minutes or until the chicken is cooked through (internal temperature of 165°F) and the potatoes are tender.
Serving
- Remove from the oven, garnish with fresh parsley, and serve hot.
Notes
For best flavor, consider marinating the chicken in garlic and herbs. Ensure to check potato tenderness with a fork.