Chicken and potatoes with garlic parmesan cream sauce

Ingredients:

For the chicken and potatoes:

• 500g boneless chicken (breast or thighs), cut into chunks
• 2 medium potatoes, peeled and diced
• 1 tbsp olive oil
• Salt & black pepper, to taste
• ½ tsp paprika
• ½ tsp dried oregano (optional)

For the creamy garlic parmesan sauce:

• 2 tbsp butter
• 4–5 garlic cloves, minced
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• ¼ tsp red chili flakes (optional)
• Salt & pepper, to taste
• Fresh parsley (for garnish)

👨‍🍳 Instructions:

1. Season chicken with salt, pepper, paprika, and oregano. Toss diced potatoes in a little salt and olive oil.
2. In a large skillet, heat olive oil over medium heat. Add chicken and cook until golden brown and cooked through (about 6–7 minutes). Remove and set aside.
3. In the same pan, add diced potatoes. Cook until golden and soft, about 10–12 minutes, stirring occasionally. (Cover with lid for faster cooking.) Remove and set aside with the chicken.
4. To make the sauce, melt butter in the same pan. Add garlic and sauté for 1 minute until fragrant.
5. Pour in the heavy cream, stir well, and let it simmer for 2–3 minutes.
6. Add grated Parmesan cheese, salt, pepper, and chili flakes. Stir until cheese is melted and sauce thickens slightly.
7. Return the chicken and potatoes to the pan. Mix everything so it’s well coated in the creamy sauce.
8. Garnish with chopped parsley and serve hot!

💡 Serving Ideas:

• Perfect with steamed veggies, a light salad, or garlic bread.
• You can also bake everything together with extra cheese on top for 5 mins at 200°C (optional step for cheesy lovers).