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Creamy Garlic Cheesy Chicken and Potatoes Recipe Revealed!

A delicious and creamy dish featuring chicken and potatoes, infused with garlic and topped with melted cheddar cheese.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups diced potatoes about 1 pound
  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Fresh parsley chopped (for garnish)

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. In a large pot, bring salted water to a boil. Add the diced potatoes and cook for about 10 minutes, or until just tender. Drain and set aside.
  3. In a large skillet, heat the olive oil over medium heat. Add the chicken pieces and season with salt, pepper, thyme, and paprika. Cook for about 5-7 minutes, or until the chicken is browned and cooked through.
  4. Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant.
  5. Reduce the heat to low and pour in the heavy cream. Stir to combine, then add the cooked potatoes and half of the shredded cheddar cheese. Mix until everything is well coated and heated through.
  6. Transfer the mixture to a greased 9x13 inch baking dish. Sprinkle the remaining cheddar cheese on top.
  7. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
  8. Remove from the oven and let it cool for a few minutes. Garnish with chopped parsley before serving.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 30gProtein: 40gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 10gCholesterol: 120mgSodium: 800mgFiber: 3gSugar: 2g

Notes

  • For a lighter version, substitute half-and-half for the heavy cream and use reduced-fat cheese.
  • Add vegetables like broccoli or spinach for extra nutrients and color. Simply stir them in with the potatoes before baking.

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