Chicken and Potatoes With Garlic Parmesan Cream Sauce!!!


  • 4 boneless, skinless chicken breasts
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 4 cloves of garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 3-4 medium potatoes, peeled and cut into wedges


    Turn the oven on and set it to 400°F (200°C).
    Add salt and pepper to the chicken breasts.
    In a large pan over medium-high heat, heat the olive oil. Add the chicken breasts and cook for about 3 to 4 minutes per side, or until golden brown.
    Take the chicken out of the pan and set it aside.
    Add the minced garlic to the same pan and cook for about 30 seconds, or until the garlic smells good.
    Pour the heavy cream in and bring the heat down to a simmer. Cook for about two to three minutes, or until the sauce gets a little thicker.
    Stir in the Parmesan cheese that has been grated and the chopped parsley.
    Put the potato wedges in the pan with the sauce and toss them around.
    Put the skillet in a hot oven for 20 to 25 minutes, or until the potatoes are soft and the chicken is cooked all the way through.
    Serve the chicken and potatoes while they are still hot, with a spoonful of the garlic Parmesan cream sauce on top.

    You can also add vegetables to make it healthier and prettier. Enjoy your garlic parmesan cream sauce with chicken and potatoes.

    Enjoy !

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