Description
A delicious and creamy dish featuring tender chicken and potatoes, infused with garlic and topped with melted cheddar cheese.
Ingredients
Scale
- 2 cups diced potatoes (about 1 pound)
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- 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.
- In a large skillet, heat the olive oil over medium heat. Add the chicken pieces and season with salt, pepper, and Italian seasoning. Cook until the chicken is browned and cooked through, about 5-7 minutes.
- Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant.
- Reduce the heat to low and stir in the heavy cream. Allow it to simmer for 2-3 minutes, then add the cooked potatoes and half of the cheddar cheese. Stir until everything is well combined and the cheese is melted.
- Transfer the mixture to a greased 9×13 inch baking dish. Sprinkle the remaining cheddar cheese on top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.
- Remove from the oven and let it cool for a few minutes. Garnish with chopped parsley before serving.
Notes
- For a lighter version, substitute half-and-half for heavy cream and use reduced-fat cheese.
- Add vegetables like broccoli or spinach for extra nutrition and color. Simply stir them in with the potatoes before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg