Creamy Garlic Cheesy Chicken and Potatoes
This one-dish meal features tender chicken and soft diced potatoes smothered in a creamy garlic cheese sauce, perfect for weeknight dinners or special occasions.
Ingredients
For the Base
- 4 pieces chicken breasts Use boneless and skinless for easier preparation.
- 4 large potatoes, peeled and diced Russets or Yukon Golds work best for baking.
For the Sauce
- 1 cup heavy cream Substitute with half-and-half for a lighter option.
- 1 cup shredded cheese Cheddar or your choice; mixing cheeses enhances flavor.
- 4 cloves garlic, minced Adjust the quantity for milder or stronger flavor.
- 2 tablespoons olive oil Neutral oils like avocado can be used.
- to taste salt and pepper Season both chicken and sauce appropriately.
For Serving
- to taste chopped parsley Used for garnish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and prepare the potatoes by peeling and dicing them into roughly 1/2- to 3/4-inch cubes.
- In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30–60 seconds.
- Season the chicken breasts with salt and pepper. Add the chicken to the skillet with the garlic and brown on both sides, about 3–4 minutes per side.
Assembly and Baking
- In a separate bowl, mix the heavy cream and shredded cheese until combined. Season lightly with salt and pepper.
- Layer the diced potatoes in a baking dish and place the browned chicken on top. Pour the cheese-cream mixture over the chicken and potatoes.
- Cover the dish with foil and bake for 30–35 minutes. Uncover and bake for an additional 10–15 minutes until the top is golden and bubbly.
- After baking, let the dish rest for 5 minutes. Garnish with chopped parsley before serving.
Notes
For best results, ensure even potato sizing and do not skip the browning step for enhanced flavor. Adjust seasonings to suit personal taste.