Creamy Chicken and Potato Bake

Ingredients

• 1.5 lb Chicken breast (cut into bite-sized pieces)
• 1.5 lb Potatoes (peeled and cubed (e.g., Yukon Gold or Russet))
• 2 tbsp Olive oil
• 1 cup Heavy cream
• 0.5 cup Chicken broth
• 3 Garlic (cloves, minced)
• 0.5 cup Parmesan cheese (shredded)
• 1 tsp Italian seasoning
• Salt (to taste)
• Black pepper (to taste)
• Fresh parsley (chopped, for garnish)

Steps

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Peel and cube the potatoes into roughly 1-inch pieces. Cut the chicken breast into similar bite-sized pieces.

3. 3

   Place the potatoes in a large baking dish. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat evenly.

4. 4

   Bake the potatoes in the preheated oven for 20 minutes to give them a head start.

5. 5

   While the potatoes are baking, heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat. Add the chicken pieces and sear until browned on all sides, about 5-7 minutes (the chicken does not need to be cooked through yet).

6. 6

   In a medium bowl, whisk together the heavy cream, chicken broth, minced garlic, Italian seasoning, and half of the Parmesan cheese.

7. 7

   Remove the baking dish from the oven. Add the seared chicken to the dish with the potatoes.

8. 8

   Pour the cream mixture over the chicken and potatoes. Sprinkle the remaining Parmesan cheese over the top.

9. 9

   Return the dish to the oven and bake for an additional 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the potatoes are tender.

10. 10

    Garnish with fresh chopped parsley before serving.

Notes

For a thicker sauce, you can toss the chicken in a little flour before searing. You can also add vegetables like broccoli or peas during the last 10 minutes of baking for a complete one-pan meal.

Nutrition per serving

• main
• chicken
• potatoes
• creamy
• dinner
• baked
• comfort food