Garlic Parmesan Chicken Potatoes (Printable Version)
# What You'll Need:
→ Protein
01 -
450 grams boneless, skinless chicken breasts
→ Vegetables
02 -
500 grams baby potatoes, halved
03 -
15 grams fresh parsley, chopped
04 -
3 garlic cloves, minced
→ Liquids
05 -
240 milliliters chicken broth
06 -
240 milliliters heavy cream
→ Dairy
07 -
60 grams grated Parmesan cheese
→ Seasonings
08 -
10 grams Italian seasoning blend
09 -
5 grams salt
10 -
3 grams ground black pepper
# Step-by-Step Directions:
01 -
Wash and halve the baby potatoes, then place them evenly at the base of the crockpot.
02 -
Pat the chicken breasts dry, then season both sides generously with salt, pepper, and Italian seasoning. Layer them atop the potatoes.
03 -
In a bowl, whisk together chicken broth, heavy cream, grated Parmesan, and minced garlic until smooth.
04 -
Pour the creamy mixture evenly over the chicken and potatoes. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until chicken is fully cooked and potatoes are tender.
05 -
Remove chicken and potatoes carefully. Stir the remaining sauce; simmer uncovered for a thicker consistency if desired. Plate the chicken and potatoes, drizzle with sauce, and garnish with fresh parsley.
# Helpful Notes:
01 -
For enhanced flavor, marinate chicken overnight and ensure an internal temperature of 74°C (165°F) before serving.