Creamy Chicken and Potato Skillet
Tender chicken and potatoes simmered in a rich, creamy sauce with garlic and parmesan - a comforting one-pan dinner that's both satisfying and easy to make.
Equipment
Ingredients
Main Ingredients
chicken breast (boneless, skinless)
600 g
potatoes (medium)
500 g
onion (medium)
1 piece
garlic cloves (fresh)
3 piece
olive oil (extra virgin)
30 ml
heavy cream (35% fat)
200 ml
parmesan cheese (grated)
50 g
salt
5 g
black pepper (freshly ground)
2 g
paprika (sweet)
3 g
Instructions
Prepare Ingredients
Wash and cut the potatoes into small cubes, dice the onion, and mince the garlic.
Season the Chicken
Cut chicken breast into bite-sized pieces and season with salt, pepper, and paprika.
Cook the Chicken
Heat olive oil in a large pan over medium-high heat. Add seasoned chicken and cook until golden brown on all sides.
Sauté Vegetables
Remove chicken from pan. In the same pan, sauté onion until translucent, then add garlic and cook for 30 seconds until fragrant.
Cook the Potatoes
Add the cubed potatoes to the pan and cook for 10 minutes, stirring occasionally, until they start to soften.
Add Cream and Finish
Return chicken to the pan. Pour in the cream and simmer for 5 minutes until the sauce thickens. Stir in parmesan cheese until melted.
Serve
Taste and adjust seasoning if needed. Serve hot, garnished with fresh herbs if desired.
Original recipe
Storage
Store in airtight container. Sauce may separate slightly when reheated - stir well to recombine.
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