Description
A comforting one-pan meal featuring tender chicken and potatoes smothered in a rich, creamy garlic parmesan sauce.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 1 lb baby potatoes, halved
- 2 tbsp olive oil
- 1 tsp paprika
- Salt and black pepper to taste
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup grated parmesan cheese
- 1 tsp dried Italian seasoning
- 2 cups fresh spinach
Instructions
1. Prepare the Crust:
- Season chicken breasts with paprika, salt, and pepper. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook for 5-7 minutes per side until golden. Remove and set aside.
- Add the halved potatoes to the same skillet. Cook for about 10 minutes, stirring occasionally, until they begin to soften and brown.
- Add the minced garlic and cook for 1 minute until fragrant. Pour in the chicken broth to deglaze the pan, scraping up any browned bits.
- Reduce heat to medium-low. Stir in the heavy cream, parmesan cheese, and Italian seasoning. Add the spinach and cook until it begins to wilt.
- Return the chicken to the skillet, spooning the sauce over it. Simmer for 5-7 more minutes until the chicken is cooked through and the sauce has thickened. Serve immediately.
Notes
You can customize the seasonings to taste.