Creamy Garlic Chicken with Crispy Potatoes Recipe

 

Ingredients: -Ingredients:
- 1.5 lb (700 g) baby potatoes, halved
- 1.5 lb (700 g) boneless skinless chicken thighs or breasts
- 1 tbsp olive oil + 2 tbsp butter, divided
- 6 cloves garlic, minced
- 1 cup (240 ml) chicken broth
- 3/4 cup (180 ml) heavy cream
- 1/3 cup grated Parmesan
- 1 tsp paprika
- 1 tsp dried thyme (or 4 sprigs fresh)
- 1 tbsp lemon juice
- Salt and black pepper
- Optional: handful baby spinach, chopped parsley for garnish

Instructions:
1) Crisp the potatoes: Toss potatoes with 1 tbsp oil, salt, pepper, and half the paprika. Roast at 425°F/220°C for 20–25 min (or pan-fry until golden and tender).  
2) Sear chicken: Pat chicken dry; season with salt, pepper, remaining paprika, and thyme. Sear in 1 tbsp butter over medium-high 4–5 min per side until browned and cooked through. Remove.  
3) Make sauce: Lower heat to medium. Add 1 tbsp butter and garlic; cook 30–60 sec. Stir in broth; simmer 2 min, scraping bits. Add cream and Parmesan; simmer 2–3 min until slightly thick. Add lemon juice; adjust salt/pepper.  
4) Finish: Return chicken to sauce; simmer 2 min. Stir in spinach (optional) to wilt.  
5) Serve: Spoon creamy garlic chicken over crispy potatoes; garnish with parsley.

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