Chicken and Parmesan Garlic Potatoes

Hello internet!! As I’m sure everyone knows, life gets crazy. So many apologies for taking such a long break from blogging.  We had some family sadness the last couple months and took time to deal before returning to regularly scheduled programming.  In addition, I have started my own Etsy business, Ribbons and Curls Boutique.  It is a mix of handmade home decor, hair bows and head bands, as well as custom made mickey ears. I’ll post projects on here intermittently as I go along.

Well enough with the catch up and down to what I’m sure you’re on this post for! Chicken and potatoes with a garlic Parmesan cream sauce! I found this recipe on Pinterest and, like I usually do, I tweaked it based on what I had on hand and what my family will eat. Here is the original from damndelicious.net

I will put the recipe below as I prepared it, not as the original recipe.

Chicken and Potatoes with Garlic Parmesan Cream Sauce

6 boneless skinless chicken breasts

1 tablespoon Italian seasoning

kosher salt and black pepper to taste

2 tablespoons butter

8 large red potatoes, peels on, quartered

For the Garlic Parmesan Cream Sauce

1/4 cup and 1 tablespoon butter

1/2 yellow onion, diced

4 teaspoons minced garlic (I use the prepared garlic in the jar)

2 tablespoons all-purpose flour

1 cup chicken brother (or more if needed)

1 tablespoon Italian seasoning

1/2 cup 2% milk

1/3 cup grated parmesan

Kosher salt and pepper to taste

 

Directions:

Preheat oven to 400 degrees F. Spray baking dish with nonstick spray if desired.  Season chicken breasts with Italian seasoning and salt and pepper. In large skillet, melt 2 tablespoons butter over medium heat. I used cast iron for this as I feel it gives the meat a great brown crust. Brown the chicken until golden, about 3-4 min per side depending on how thick the breasts are. You aren’t looking to cook it thru yet, it will be going into the oven.  Remove chicken and place in your baking dish. Then add quartered potatoes.

Add remaining butter to your skillet and melt. Add your onion to the pan and start to sweat. Sweating means you aren’t looking for color, just to soften. Once the onion starts to go translucent, add your garlic. Stir frequently to make sure it doesn’t burn. Whisk flour in until lightly browned. Slowly add the chicken broth, whisking in between additions to make sure you don’t get clumps in the end. Once all the broth is added, add remaining Italian seasoning. Stir about 1-2 min and add milk and Parmesan. Keep stirring until it thickens. If the sauce is too thick, add more broth in small amounts until the consistency you’d like. Taste and add salt/pepper as needed. Pour sauce over chicken and potatoes and cover the pan with foil. Bake for about 25-30 min. Remove foil and allow top to brown, another 5-10 min.  Remove and serve with rice or sauteed vegetables.

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It was super tasty and definitely a repeat at our house.

Please comment below on how yours turns out! Comment for any recipes you’d like to see.

 

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