Chicken and Potatoes with Garlic Parmesan Cream Sauce

Ingredients:

4 boneless, skinless chicken breasts
Salt and black pepper, to taste
1/2 teaspoon paprika
1 tablespoon olive oil
2 tablespoons unsalted butter
1 lb baby potatoes, halved
4 cloves garlic, minced
1 1/2 cups heavy cream
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes (optional)
Fresh parsley, chopped, for garnish

Instructions:

Season and Sear the Chicken:

Season both sides of the chicken breasts with salt, black pepper, and paprika.
In a large skillet, heat the olive oil over medium-high heat. Sear the chicken for 4-5 minutes on each side, or until golden brown. Remove and set aside.
Cook the Potatoes:

In the same skillet, add the butter. Add the halved baby potatoes and season with a pinch of salt and pepper. Cook, stirring occasionally, for 8-10 minutes or until they’re tender and golden. Remove and set aside.
Prepare the Garlic Parmesan Cream Sauce:

In the same skillet, add the minced garlic and cook for about 1 minute until fragrant. Reduce the heat to low and pour in the heavy cream.
Stir in the Parmesan cheese, Italian seasoning, and crushed red pepper flakes, and cook for 2-3 minutes, stirring constantly, until the sauce thickens slightly.
Combine and Simmer:

Return the chicken and potatoes to the skillet, spooning the sauce over them. Simmer on low heat for another 5-7 minutes, or until the chicken is fully cooked and the flavors meld together.
Serve:

Garnish with chopped parsley and serve warm, drizzled with extra sauce.
Enjoy your Chicken and Potatoes with Garlic Parmesan Cream Sauce—a creamy, savory delight for a cozy meal