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Creamy Chicken and Potatoes
Recipe by Grit & Soul · Save to D!NNER PLAN$
35 minBase: 4 servingsStovetopamerican
Meal History
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Ingredient amounts scale from this recipe's base of 4 servings.
4 people
Ingredients
- chicken breastNeed: 1 lb
- potatoesNeed: 1.5 lb
- heavy creamNeed: 1 cup
- garlicNeed: 3 cloveBuy: 1 head
- butterNeed: 2 tbspBuy: 1 stick
- parmesanNeed: 0.5 cupBuy: 1 bag
Instructions
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Before you start
Gather the ingredients and the pan or pot before turning on the heat. These steps keep the cooking efficient while still spelling out the key heat settings, doneness cues, and safe handling details.
Safe temp: Poultry
165°F · Use a food thermometer
1. Step 1
Cook the vegetables in the listed fat over medium heat, keeping them in a mostly even layer. Stir every few minutes and continue until they are browned or fork-tender as the recipe describes; add a splash of water and cover briefly if they need help softening.
Tender means a fork slides in with very little resistance.
2. Cook the chicken
Preheat a 10- to 12-inch skillet over medium-high heat, then add the listed butter or oil. Cook the seasoned meat in a single layer, turning once it is browned, and continue until the thickest piece reaches 165°F. Rest it on a clean plate before slicing or shredding.
Give the food a little time between stirs so it can brown and build flavor.
3. Step 3
Lower the skillet to medium heat, add the listed fat, and stir the garlic for 30 to 60 seconds, just until fragrant. Do not let it brown deeply or it may taste bitter.
4. Step 4
Lower the heat to medium-low, add the liquid gradually while stirring, and bring the sauce to a gentle simmer. Once it coats a spoon, reduce the heat to low or off before adding cheese so it melts smoothly; loosen with a splash of liquid if needed.
5. Finish and serve
Turn off the heat, rest the food briefly if it is hot or saucy, then taste and add the listed toppings before plating. Handle the pan with dry oven mitts.
A simmer uses small steady bubbles, not a hard rolling boil.