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Creamy garlic parmesan chicken with green beans and potatoes dish

Creamy Garlic Parmesan Chicken with Roasted Baby Potatoes & Green Beans

A comforting dish featuring succulent chicken in a creamy garlic Parmesan sauce, accompanied by crispy roasted baby potatoes and vibrant green beans.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 620
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 lbs chicken breast, sliced Choose firm and slightly pink chicken.
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream Can substitute with coconut cream for dairy-free.
  • 1/2 cup grated Parmesan cheese Freshly grated for better flavor.
  • 1/2 cup chicken broth Use gluten-free broth if necessary.
  • 2 tbsp fresh parsley, chopped
For the Vegetables
  • 1 1/2 lbs baby potatoes, halved Choose firm and blemish-free.
  • 1 tsp dried parsley
  • 12 oz fresh green beans Use fresh green beans that snap easily.

Method
 

Preparation
  1. In a large bowl, mix the sliced chicken breast with olive oil, paprika, garlic powder, onion powder, Italian seasoning, salt, and pepper until evenly coated.
  2. Toss the halved baby potatoes in a bowl with olive oil, garlic powder, dried parsley, salt, and pepper, then spread them on a baking sheet in a single layer.
Cooking
  1. Roast the potatoes at 425°F (220°C) for 30-35 minutes until golden and crispy.
  2. Heat a large skillet over medium-high heat and add the seasoned chicken. Cook for about 6-8 minutes until golden brown and cooked through.
  3. In the same skillet, reduce heat and melt the butter. Add minced garlic and sauté until fragrant (about 1 minute).
  4. Pour in the chicken broth, heavy cream, and Parmesan cheese, allowing the mixture to simmer until thickened.
  5. Slice the cooked chicken and put it in a baking dish along with the roasted potatoes, pouring the creamy sauce over both.
  6. Serve the chicken and potatoes with steamed green beans on the side for a colorful presentation.

Notes

Cooked chicken can be stored in the fridge for up to 3-4 days. For longer storage, freeze for up to 3 months. Reheat in the oven at 350°F (175°C) for 15-20 minutes.