Creamy Parmesan Chicken and Potatoes is a delicious and easy one pan meal that the whole family will love, leftovers are just as amazing!
- 1 cup sour cream
- 1/2 cup grated parmesan cheese
- 1 1/2 Tbsps Italian seasoning
- 1 1/2 Tbsps garlic paste or fresh minced garlic
- kosher salt, pepper
- 1 pound petite redskin potatoes
- 4 medium size boneless, skinless chicken breasts (approx 2 pounds)
- Optional for garnish: fresh chopped parsley
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In a small bowl whisk together the sour cream, parmesan cheese, Italian seasoning, and garlic.
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Cut the potatoes into fourths and place in a 9x13 casserole dish. Add a few spoonfuls of the sour cream mixture, kosher salt, and pepper and toss until evenly coated. Move the potatoes to the outer edges of the pan to make room to place the chicken breasts in the dish (this may be a tight fit but it will work).
Note: This recipe calls for petite potatoes, if using regular size redskin potatoes cut each into six pieces.
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Season the chicken breasts with kosher salt and pepper. Spoon the remaining sour cream mixture over top of the chicken breasts.
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Place the dish in a 400 degree oven for 40 to 45 minutes, turn the broiler on high during the last minute or two of cooking.
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Sprinkle with fresh parsley if desired and serve.