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MASSA🖤✨AlAli🖤✨
MASSA🖤✨AlAli🖤✨
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Monday 05 October 2026 23:38:19 GMT
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Creamy Garlic Parmesan Chicken & Crispy Potatoes Serves 4 Ingredients Potatoes * 1½ lb baby potatoes, halved or quartered * 2 tablespoons olive oil * ½ teaspoon garlic powder * Salt and pepper * ¼ cup finely grated Parmesan Chicken and sauce * 2 large boneless, skinless chicken breasts, sliced horizontally into 4 cutlets * Salt and pepper * 1 teaspoon Italian seasoning * 1 tablespoon olive oil * 2 tablespoons butter * 4 garlic cloves, minced * ¾ cup chicken broth * 1 cup heavy cream * ¾ cup freshly grated Parmesan * Chopped parsley, for serving Directions 1. Roast the potatoes: Heat the oven to 425°F. Toss the potatoes with olive oil, garlic powder, salt, and pepper. Spread cut-side down on a baking sheet. Roast for 25–35 minutes, until golden and crisp. Toss with Parmesan for the last 5 minutes. 2. Cook the chicken: Season both sides with salt, pepper, and Italian seasoning. Heat the olive oil in a large skillet over medium-high heat. Cook the cutlets for about 4–5 minutes per side, until browned and cooked through to 165°F. Move to a plate. 3. Make the sauce: Lower the heat to medium. Add the butter and garlic to the skillet; stir for 30 seconds. Pour in the broth, scraping up the browned bits. Add the cream and simmer gently for 3–4 minutes. Stir in the Parmesan until smooth. Taste and adjust the seasoning. 4. Return the chicken to the skillet and spoon sauce over it for 1–2 minutes. Let it rest briefly, then slice and serve with the crispy potatoes. Finish with a little parsley and extra sauce. #dinner #chicken #recipes #yummy #foodtiktok
Creamy Garlic Parmesan Chicken & Crispy Potatoes Serves 4 Ingredients Potatoes * 1½ lb baby potatoes, halved or quartered * 2 tablespoons olive oil * ½ teaspoon garlic powder * Salt and pepper * ¼ cup finely grated Parmesan Chicken and sauce * 2 large boneless, skinless chicken breasts, sliced horizontally into 4 cutlets * Salt and pepper * 1 teaspoon Italian seasoning * 1 tablespoon olive oil * 2 tablespoons butter * 4 garlic cloves, minced * ¾ cup chicken broth * 1 cup heavy cream * ¾ cup freshly grated Parmesan * Chopped parsley, for serving Directions 1. Roast the potatoes: Heat the oven to 425°F. Toss the potatoes with olive oil, garlic powder, salt, and pepper. Spread cut-side down on a baking sheet. Roast for 25–35 minutes, until golden and crisp. Toss with Parmesan for the last 5 minutes. 2. Cook the chicken: Season both sides with salt, pepper, and Italian seasoning. Heat the olive oil in a large skillet over medium-high heat. Cook the cutlets for about 4–5 minutes per side, until browned and cooked through to 165°F. Move to a plate. 3. Make the sauce: Lower the heat to medium. Add the butter and garlic to the skillet; stir for 30 seconds. Pour in the broth, scraping up the browned bits. Add the cream and simmer gently for 3–4 minutes. Stir in the Parmesan until smooth. Taste and adjust the seasoning. 4. Return the chicken to the skillet and spoon sauce over it for 1–2 minutes. Let it rest briefly, then slice and serve with the crispy potatoes. Finish with a little parsley and extra sauce. #dinner #chicken #recipes #yummy #foodtiktok

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