Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 lb (450g) baby potatoes, halved
- 3 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 3 tbsp olive oil
- 1 tsp dried Italian seasoning
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: red pepper flakes for heat
Instructions
- Preheat oven to 400°F (200°C). Season chicken breasts with salt, pepper, and Italian seasoning. Toss halved baby potatoes with 2 tbsp olive oil, garlic, salt, and pepper.
- Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden. Remove and set aside. Add potatoes to the skillet and cook for 7-8 minutes until crispy.
- Add minced garlic to the skillet and cook for 1 minute. Stir in Parmesan cheese and add water or chicken broth to create a sauce. Return chicken to the skillet, spoon sauce over, and transfer to oven. Bake for 15-20 minutes until chicken is cooked through.
- Garnish with chopped parsley and additional Parmesan. Optionally, sprinkle red pepper flakes for spice. Serve hot for an irresistibly flavorful dinner.
Notes
- You can substitute chicken thighs for breasts; adjust cooking time accordingly.
- For vegetarians, replace chicken with plant-based proteins or extra vegetables, using vegetarian Parmesan cheese.
- This dish is best enjoyed fresh but can be stored in airtight containers in the refrigerator for up to 3 days. Reheat in microwave or skillet.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking, Searing, One-Pan Cooking
- Cuisine: American
- Diet: Nut-Free, Soy-Free
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 5g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 125mg