Experience the comforting warmth of tender chicken and creamy potatoes smothered in a rich garlic and cheese sauce. This dish brings together robust flavors and satisfying textures that make dinner feel indulgent yet nourishing.
Perfect for busy weeknights or a cozy weekend meal, the blend of fresh herbs and creamy cheeses elevates simple ingredients into a hearty, protein-packed delight you can share with family and friends.
- Combines high protein chicken with creamy, cheesy potatoes for a balanced, filling meal.
- The rich garlic and herb flavors enhance every bite with warmth and depth.
- Baked to perfection, it offers a comforting texture and aroma that fills your kitchen.
Ingredients
- Chicken breasts: Tender, diced large chicken breasts provide a lean, high-quality protein base for the dish.
- Russet potatoes: Peeled and cubed, these starchy potatoes absorb the creamy sauce perfectly while baking.
- Olive oil: Adds a subtle fruitiness and helps sauté garlic to build flavor without overpowering.
- Garlic cloves: Freshly minced garlic infuses the sauce with aromatic pungency and depth.
- Chicken broth: Creates a flavorful, savory liquid base making the sauce rich and moist.
- Heavy cream: Provides luscious creaminess, balancing the sharpness of the cheeses beautifully.
- Shredded cheddar cheese: Adds a sharp, gooey texture and vibrant flavor to the creamy sauce.
- Grated Parmesan cheese: Gives a nutty, salty umami boost that enhances the cheesy depth.
- Dried thyme: Delicately earthy herb seasoning that complements chicken and potatoes.
- Dried rosemary: Offers a fragrant pine-like aroma enhancing the overall flavor profile.
- Salt and pepper: Essential seasonings to enhance all the natural flavors in the dish.
- Fresh parsley: Chopped and sprinkled as garnish, providing a fresh, green brightness and color contrast.
Instructions
- Preheat the oven
Set your oven to 400°F (200°C) to ensure it reaches the ideal temperature for baking the chicken and potatoes evenly and developing a golden crust.
- Sauté garlic in olive oil
Heat olive oil in a large skillet over medium heat, then add minced garlic. Cook for about one minute until fragrant, releasing robust aromas that form the base of the sauce.
- Brown the diced chicken
Add the diced chicken breasts to the skillet and cook for 5-7 minutes until they start to brown slightly. This step locks in moisture and adds savory depth before baking.
- Prepare the creamy cheese sauce
Remove chicken from the skillet, then stir in chicken broth, heavy cream, cheddar, and Parmesan cheeses. Keep stirring until cheeses fully melt and the sauce becomes smooth and velvety.
- Season the sauce
Add dried thyme, dried rosemary, salt, and pepper to the cheese sauce. Bring it to a gentle simmer to allow the herbs to infuse, enhancing the flavor complexity without boiling over.
- Combine potatoes and sauce
Stir the peeled, cubed potatoes into the sauce until thoroughly coated, ensuring each piece absorbs creaminess and seasonings during baking.
- Return chicken to skillet
Place the browned chicken back into the skillet, mixing gently to combine with the potatoes and sauce for even flavor distribution.
- Transfer to baking dish
Pour the entire mixture into a baking dish, spreading it evenly to promote uniform cooking of both chicken and potatoes.
- Bake until tender
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the potatoes are fork-tender, with the sauce bubbling and slightly golden on top.
- Rest and garnish
Remove the dish and let it cool for a few minutes before serving. Sprinkle fresh chopped parsley on top for a burst of color and fresh herbal brightness.
- Potatoes take longer to cook than chicken, so cubing them evenly ensures they soften perfectly during baking.
- Do not let the cream sauce boil vigorously to prevent curdling and maintain a silky texture.
- Use fresh garlic for the best vibrant flavor; garlic powder won’t deliver the same aroma.
Storage Tips
Store leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently in the oven or microwave to maintain the creamy texture and avoid drying out the chicken.
Serving Suggestions
This dish pairs wonderfully with a crisp green salad or steamed seasonal vegetables for balance. A glass of light white wine complements the creamy cheese flavors beautifully.
- For even cooking, cut potatoes into similar-sized cubes and consider parboiling for 5 minutes if short on time.
- Experiment with cheese varieties like Gruyere or mozzarella for different creamy textures and flavors.
- Adjust herbs and seasoning depending on your preference; fresh herbs can be used but add them towards the end to retain freshness.
FAQs
- Can I use chicken thighs instead of breasts?
Yes, chicken thighs will work well and provide a juicier, more flavorful result. Adjust cooking time slightly to ensure doneness.
- Is this recipe gluten-free?
Absolutely, the ingredients used do not contain gluten. Just ensure the chicken broth is labeled gluten-free as some brands might contain additives.
- Can I make this dish ahead of time?
You can prepare the chicken and sauce components ahead, then combine and bake just before serving for fresh taste and texture.
- What can I substitute for heavy cream?
Full-fat coconut milk or half-and-half can be used, although they slightly change the flavor and richness.
- How do I make this recipe lower in carbs?
Swap the russet potatoes for cauliflower florets to reduce the carbohydrate content while maintaining creaminess.
- Can I freeze leftovers?
Yes, freeze portions in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating gently.
- What side dishes go best with this meal?
Light sides like steamed broccoli, green beans, or a mixed salad complement the richness without overwhelming your palate.
Creamy Garlic Cheesy Chicken Potatoes
Equipment
- 1 skillet
- 1 baking dish
- 1 oven
Ingredients
- 3 large chicken breasts diced
- 4 medium russet potatoes peeled and cubed
- 2 tablespoons olive oil
- 6 cloves garlic minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1/4 cup fresh parsley chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- Heat olive oil in a large skillet over medium heat, then add minced garlic and sauté until fragrant, about 1 minute.
- Add diced chicken breasts to the skillet and cook until lightly browned, about 5-7 minutes.
- Remove chicken from the skillet and set aside.
- In the same skillet, combine chicken broth, heavy cream, cheddar cheese, and Parmesan cheese; stir until cheese melts and mixture is smooth.
- Season the sauce with dried thyme, dried rosemary, salt, and pepper, then bring to a simmer without boiling over.
- Add cubed potatoes to the sauce and stir until well coated, then return chicken to the skillet and mix gently.
- Transfer the mixture to a baking dish and distribute evenly.
- Bake in the preheated oven for 25-30 minutes, or until chicken is fully cooked and potatoes are tender.
- Remove from oven and let cool for a few minutes before serving.
- Garnish with chopped fresh parsley for added flavor and color.
Notes
- For a low-carb version, substitute potatoes with cauliflower.
- Adjust seasonings to preference.
- Store leftovers refrigerated up to 3 days.
