Creamy Garlic Cheese Chicken and Potatoes
A comforting skillet meal featuring pan-seared chicken and tender baby potatoes in a creamy garlic-cheese sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Skillet
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 4 boneless chicken breasts (about 1.5–2 lbs total)
- 1 pound baby potatoes, halved
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup shredded cheese (sharp cheddar, Gruyère, or cheddar-Monterey mix)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering. Season chicken breasts on both sides with salt and pepper.
- Add chicken and cook 6–7 minutes per side, until golden and an instant-read thermometer reads 165°F at the thickest point. Transfer chicken to a plate and tent loosely with foil.
- In the same skillet, add the minced garlic and sauté 30–45 seconds until fragrant, scraping up any browned bits.
- Add halved potatoes and 1 cup chicken broth. Bring to a simmer, cover, and cook 10–15 minutes until potatoes are fork-tender, stirring once halfway through.
- Uncover, stir in 1 cup heavy cream and 1 cup shredded cheese until the cheese melts and the sauce becomes creamy.
- Return the chicken to the skillet, nestling it into the sauce. Spoon sauce over the chicken and simmer 3–5 minutes.
- Serve hot, garnished with chopped fresh parsley.
Notes
For a lighter sauce, use half-and-half and thicken with cornstarch. For a dairy-free version, swap cream for coconut milk.