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Garlic Parmesan Chicken and Potatoes

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A hearty meal featuring tender chicken breasts paired with crispy baby potatoes in a creamy garlic Parmesan sauce.

Ingredients

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  • 2 pieces boneless, skinless chicken breasts
  • 3 cups baby potatoes (quartered)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 cloves garlic (minced)
  • 1/2 cup heavy cream
  • 1/4 cup chicken broth
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • 1 tablespoon chopped parsley (for garnish)

Instructions

  1. Preheat the air fryer to 400°F (200°C). Toss the baby potatoes with 1 tablespoon olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, and a pinch of salt and pepper. Air fry for 12-15 minutes until crispy.
  2. Season the chicken breasts with salt, pepper, and the remaining garlic powder and paprika.
  3. In a large skillet over medium-high heat, heat the remaining 1 tablespoon olive oil. Sear the chicken breasts for 4-5 minutes per side until golden brown and cooked through. Ensure they reach an internal temperature of 165°F. Remove and set aside.
  4. Add minced garlic to the same skillet and sauté for 30 seconds until fragrant.
  5. Pour in the chicken broth and heavy cream. Bring to a gentle simmer, then stir in the grated Parmesan cheese until the sauce thickens slightly.
  6. Return the cooked chicken breasts to the skillet and spoon the sauce over them.
  7. Top with shredded mozzarella cheese and cover with a lid until the cheese melts.

Notes

Ensure potatoes are air fried for a crispy texture. Season chicken thoroughly for optimal flavor. Use freshly grated Parmesan cheese for best results.

Nutrition

Find it online: https://www.simplefamilydishes.com/garlic-parmesan-chicken-potatoes/