Garlic Parmesan Chicken Potatoes (Print Version)
# Ingredients:
01 -
Chopped fresh parsley for topping
02 -
Black pepper as needed
03 -
Salt to suit your taste
04 -
Half a teaspoon of paprika
05 -
1 teaspoon Italian blend seasoning
06 -
35 grams Parmesan, freshly grated
07 -
120 ml thick cream
08 -
120 ml chicken stock
09 -
4 garlic cloves, chopped up
10 -
2 tablespoons olive oil
11 -
450 grams baby potatoes, cut in half
12 -
680 grams boneless chicken thighs or breasts, chunked
# Instructions:
01 -
Sprinkle parsley on top and go ahead and dish it up while hot.
02 -
Slide the browned chicken back into the pan. Let everything bubble for another 5 minutes and tweak your salt and pepper if you like.
03 -
Mix in the cream, Parmesan cheese, and Italian herbs. Let it gently cook for three to four minutes so it thickens just a bit.
04 -
Add the chicken stock, then cover and let it cook on medium heat for 10 or 12 minutes. Check that the potatoes are soft enough.
05 -
Toss the cut potatoes and chopped garlic into the same pan. Cook and stir for about 2 or 3 minutes until it smells awesome.
06 -
Throw salt, pepper, and paprika over the chicken. Heat up olive oil in a big pan on medium-high. Brown the chicken pieces on both sides—should take 4 or 5 minutes each. Take them out and set aside.
# Notes:
01 -
For crispy edges, move the pan under your oven broiler for just a couple of minutes.
02 -
Toss in some mushrooms or spinach if you want more good stuff.
03 -
Want it lighter? You can use Greek yogurt instead of heavy cream.