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

Before you start

Before you turn on the stove, gather and prepare all your ingredients to ensure a smooth cooking process. Pat the chicken breasts completely dry with paper towels to ensure a beautiful golden sear. Wash the baby potatoes thoroughly, dry them, and cut them in half. Mince the garlic cloves and grate the Parmesan cheese so they are ready to be added to the pan when the time comes.

Instructions

Searing the Chicken and Potatoes

1. 1Sear the chicken breasts
   Heat the olive oil in a large stainless steel skillet over medium-high heat. Once the oil is shimmering, carefully place the chicken breasts in the pan. Sear the chicken undisturbed for about five to six minutes on the first side until a golden-brown crust forms, then flip and sear for another four minutes.
   Look for The chicken should release easily from the pan when a proper crust has formed.
   Tip Do not crowd the pan; if your skillet is small, sear the chicken in batches.
2. 2Sauté the baby potatoes
   Remove the chicken from the skillet and set it aside on a plate. Lower the heat to medium and add the halved baby potatoes to the same skillet, cut-side down. Sauté the potatoes for about eight to ten minutes, tossing occasionally, until they turn beautifully golden brown and start to soften.
   Look for The cut sides of the potatoes should be deeply golden and slightly crisp.
   Tip Use a wooden spoon to scrape up any browned bits stuck to the bottom of the skillet.

By the end of this initial phase, the chicken breasts should have a beautiful, deep golden-brown crust on both sides, and the baby potatoes should be lightly browned with slightly softened edges.

The skillet will have savory browned bits stuck to the bottom, which are essential for flavoring the upcoming sauce. Ensure the chicken is removed to a plate before the potatoes go in so they have plenty of room to brown.

Creating the Garlic Parmesan Cream Sauce

3. 3Build the garlic cream sauce
   Stir the minced garlic into the skillet with the potatoes and cook for about one minute until fragrant. Pour in the heavy cream, stirring constantly to combine with the pan juices. Bring the mixture to a gentle simmer, then stir in the grated Parmesan cheese until it melts completely into a smooth, velvety sauce.
   Look for The sauce should bubble gently and begin to thicken slightly.
   Tip Keep the heat at a gentle simmer to prevent the cream from separating or burning.

At the conclusion of this phase, the garlic should smell incredibly fragrant without being burnt, and the heavy cream should be bubbling gently.

Once the Parmesan cheese is stirred in, it should melt completely, transforming the cream into a rich, uniform, and velvety sauce that clings lightly to the potatoes. The sauce should look smooth, glossy, and free of any oily separation.

Simmering to Perfect Doneness

4. 4Simmer chicken and potatoes to completion
   Return the seared chicken breasts and any accumulated juices back into the skillet with the potatoes and sauce. Spoon the rich garlic parmesan cream sauce over the chicken. Cover and simmer gently for another five to eight minutes until the potatoes are fork-tender and the chicken reaches a safe internal temperature of 165°F (74°C).
   Look for The sauce should be thick and bubbling, coating the back of a spoon.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Let the dish rest for five minutes before serving to allow the sauce to thicken further.

In this final phase, the chicken and potatoes are fully cooked through and have absorbed the rich flavors of the garlic cream sauce. The sauce should be thick, bubbly, and velvety, coating both the chicken and potatoes beautifully. The potatoes must be easily pierced with a fork, and the chicken must be completely cooked through to its safe internal temperature.

Common mistakes

One common mistake is burning the garlic, which happens if the heat is too high or if the garlic is cooked for too long before adding the cream. Burnt garlic tastes bitter and will ruin the delicate flavor of the cream sauce.

Another mistake is using pre-shredded cheese, which contains starches that prevent it from melting smoothly, leading to a clumpy or grainy sauce. Finally, avoid boiling the cream too rapidly, as high heat can cause the dairy to separate and become oily.

How to tell it’s done

To determine doneness, insert an instant-read meat thermometer into the thickest part of the chicken breasts; it must register at least 165°F (74°C) to be safe for consumption.

The baby potatoes are done when they are fork-tender, meaning a fork slides easily into the center with no resistance. The sauce should have thickened to a velvety consistency that coats the back of a spoon beautifully.

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