“My husband took one bite and said, ‘This is the best thing you’ve ever made!’ Now it’s a weekly tradition.”

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Description

This heartwarming dish is a creamy garlic parmesan chicken with roasted potatoes and green beans – a one-pan wonder that’s comforting, flavorful, and easy to make. The chicken is seared to golden perfection, coated in a velvety parmesan cream sauce, and paired with crisp-tender veggies. No wonder it earned the title of “the best thing you’ve ever made!” – it’s restaurant-quality yet simple enough for weeknights.

 Ingredients For “My husband took one bite and said, ‘This is the best thing you’ve ever made!’ Now it’s a weekly tradition.”

  • 4 boneless skinless chicken breasts (or thighs)

  • 2 tbsp olive oil (divided)

  • 1 tbsp butter

  • 4 cloves garlic (minced)

  • 1 cup chicken broth

  • 1 cup heavy cream

  • ½ cup freshly grated parmesan cheese

  • 1 tsp Italian seasoning

  • Salt & pepper, to taste

  • 1 lb baby potatoes (halved)

  • 8 oz green beans (trimmed)

  • Fresh parsley (for garnish)

 Instructions

  1. Preheat oven to 400°F (200°C).

  2. Roast the potatoes: Toss halved baby potatoes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes.

  3. Prepare chicken: Season chicken with salt, pepper, and Italian seasoning. Heat 1 tbsp olive oil and 1 tbsp butter in a skillet. Sear chicken on both sides until golden (about 4–5 minutes per side). Remove and set aside.

  4. Make sauce: In the same skillet, sauté garlic for 1 minute. Add chicken broth, scraping up brown bits. Stir in heavy cream and parmesan, simmering until slightly thickened.

  5. Finish dish: Return chicken to skillet, spoon sauce over, and bake in the oven (with the roasted potatoes and green beans on the side) for 15 minutes, until chicken is cooked through (165°F/74°C).

  6. Serve: Plate chicken with potatoes and green beans, drizzling extra sauce on top. Garnish with parsley.

 Notes

  • Use freshly grated parmesan for the creamiest sauce.

  • Swap green beans for asparagus, broccoli, or zucchini.

  • For a lighter option, replace heavy cream with half-and-half.

  • Chicken thighs give extra juiciness if preferred.

 Tips

  • Slice chicken breasts in half lengthwise for quicker, more even cooking.

  • Don’t overcrowd the pan while searing – golden sear = flavor.

  • Double the sauce if you love extra creaminess (perfect over rice or pasta).

 Servings

  • Serves: 4

  • Prep Time: 10 minutes

  • Cook Time: 35 minutes

  • Total Time: 45 minutes

 Nutritional Info (per serving, approx.)

  • Calories: 520

  • Protein: 42g

  • Fat: 28g

  • Carbohydrates: 26g

  • Fiber: 4g

  • Sodium: 520mg

 Benefits

  • Balanced meal: Protein-rich chicken, fiber from veggies, and healthy fats.

  • One-pan dinner: Minimal cleanup, maximum flavor.

  • Crowd-pleaser: Family-approved, even picky eaters love it.

  • Customizable: Adaptable with different proteins and veggies.

Q&A

Q: Can I meal prep this dish?
A: Yes! Store chicken and veggies in airtight containers for up to 3 days. Reheat gently to keep sauce creamy.

Q: Can I freeze it?
A: The chicken freezes well, but the cream sauce may separate. If freezing, make the sauce fresh when reheating.

Q: Can I use bone-in chicken?
A: Absolutely. Just increase cooking time by 10–15 minutes, depending on size.

Q: What pairs best with this?
A: Rice, pasta, or crusty bread to soak up the parmesan sauce.

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