Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 4 medium potatoes, diced
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon paprika
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Rinse and dice the potatoes into uniform cubes. Pat the chicken breasts dry and season with salt, pepper, and paprika.
- In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the chicken breasts for about 3-4 minutes on each side until golden brown. Remove and set aside.
- Add the remaining tablespoon of olive oil to the skillet. Toss in the diced potatoes and cook for 5-7 minutes until they start to soften and turn crispy around the edges.
- Reduce the heat, add minced garlic to the skillet, and sauté for 1 minute until fragrant. Stir in grated Parmesan cheese and season with additional salt and pepper if needed.
- Place the seared chicken breasts on top of the potatoes in the skillet. Spoon some of the garlic parmesan sauce over the chicken. Transfer the skillet to the oven and bake for 20-25 minutes until the chicken reaches an internal temperature of 165°F.
- Once cooked, garnish with chopped fresh parsley and serve hot, enjoying the flavorful garlic parmesan chicken and crispy potatoes.
Notes
- Ensure potatoes are diced uniformly for even cooking.
- Use fresh parsley for the best garnish and flavor.
- This dish pairs well with a side salad or steamed vegetables.
- Leftovers can be stored in an airtight container for up to 3 days and reheated in the microwave or oven.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking, Searing
- Cuisine: American
- Diet: Nut-Free, Easily Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal Kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 110 mg