Ingredients
Scale
- 1.5 lbs chicken breasts, cut into bite-sized pieces
- 1 lb baby yellow potatoes, halved or quartered
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon dried oregano
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Season the chicken pieces generously with salt, pepper, and onion powder.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and fully cooked through. Remove chicken from the pan and set aside.
- In the same skillet, melt the butter. Add the potatoes and cook for about 10-12 minutes, stirring occasionally, until they are tender and the skins are slightly crispy. If they stick, add a splash of water and cover with a lid for a few minutes.
- Reduce the heat to medium and add the minced garlic. Sauté for about 1 minute until fragrant, being careful not to burn it.
- Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan.
- Stir in the heavy cream and dried oregano. Let the mixture simmer for 3-5 minutes until the sauce begins to thicken.
- Whisk in the Parmesan cheese until melted and smooth.
- Add the cooked chicken back into the skillet. Toss everything together so the chicken and potatoes are completely coated in the creamy sauce.
- Let it simmer for another 2 minutes to ensure everything is hot.
- Garnish with fresh parsley and serve immediately.
- Cook Time: Not specified