Creamy Garlic Parmesan Chicken and Baby Potatoes Step-by-step instructions

Before you start

Before beginning, ensure that all ingredients are measured and ready to use. Halve the baby potatoes into uniform pieces so they cook evenly in the skillet. Mince the garlic finely to ensure it releases its full aroma into the cream sauce.

If the chicken breasts are very thick, pound them to an even thickness to guarantee they cook through at the same rate as the potatoes. Having everything prepped in advance allows for a smooth cooking experience, letting you focus on achieving the perfect sear and maintaining the ideal simmer for the sauce.

Instructions

Searing the Protein

1. 1Sear the Chicken
   Place the chicken breasts in a large stainless steel skillet over medium-high heat. Sear them until golden brown on both sides. Remove the chicken from the skillet and set aside on a plate.
   Look for The chicken should have a deep golden-brown crust on the exterior.
   Tip Do not crowd the skillet to ensure the chicken sears properly rather than steaming.

The chicken should be beautifully golden-brown on both sides. It does not need to be fully cooked through at this stage, as it will finish simmering in the sauce later. Ensure the skillet is hot enough to achieve a good sear without sticking.

Creating the Sauce Base

2. 2Cook the Potatoes and Sauce
   In the same skillet, add the halved baby potatoes. Sauté until they begin to soften. Pour in the heavy cream and minced garlic, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer.
   Look for The cream mixture should begin to bubble gently and thicken slightly.
   Tip Use a wooden spoon to deglaze the pan thoroughly for extra flavor in the sauce.

The cream should be simmering gently and starting to thicken. The garlic should be fragrant, and the sauce should have picked up the savory flavors from the bottom of the skillet. The potatoes should be beginning to soften significantly in the liquid.

Simmering and Emulsifying

3. 3Finish and Serve
   Return the chicken to the skillet, nestling it among the potatoes. Stir in the parmesan cheese. Cover and simmer until the chicken reaches an internal temperature of 165°F (74°C). Let the chicken rest for 5 minutes before slicing and serving with the creamy sauce.
   Look for The sauce will be thick, glossy, and cling to the chicken and potatoes.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Check the temperature of the thickest part of the chicken breast to ensure it is cooked through.

The sauce should be thick, glossy, and perfectly combined with the parmesan. The chicken should be fully cooked, and the potatoes should be tender when pierced with a fork. Ensure the heat is low enough to prevent the sauce from scorching.

Common mistakes

Avoid cooking the chicken on too high a heat initially, as this will burn the exterior before the inside is cooked through. Similarly, be careful not to boil the cream sauce vigorously, as it may break or separate.

Maintain a gentle simmer throughout the process to keep the emulsion stable and the sauce smooth, creamy, and flavorful.

Overcrowding the pan is another common mistake that prevents proper browning; cook in batches if necessary to ensure the chicken develops a beautiful crust, which is essential for the depth of the final sauce.

How to tell it’s done

The chicken is done when it reaches a safe internal temperature of 165°F (74°C). The sauce should be thick enough to coat the back of a spoon, and the potatoes should be fork-tender. Ensure the chicken rests for 5 minutes after cooking to allow the juices to redistribute, ensuring every bite is succulent and perfectly cooked.

Use a meat thermometer to verify the temperature in the thickest part of the chicken, ensuring it is fully cooked without being dry, while the sauce remains creamy and perfectly emulsified around the tender, golden chicken and soft potatoes.

• Poultry: 165°F (74°C) in the thickest part