Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 2 lbs Yukon Gold or Russet potatoes, cubed into 1-inch pieces
- 4 tablespoons unsalted butter, divided
- 6 cloves garlic, minced
- 1 cup heavy cream (or whipping cream)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning (plus salt and black pepper to taste)
Instructions
- Step 1: Preheat the oven to 400°F (200°C). Season the cubed chicken breasts generously with salt, pepper, and half of the Italian seasoning. In a large oven-safe skillet (cast iron preferred), melt 2 tablespoons of butter over medium-high heat and sear the chicken until golden brown on all sides (about 2-3 minutes per side); remove the chicken and set aside.
- Step 2: Add the remaining 2 tablespoons of butter to the skillet. Add the cubed potatoes and cook, stirring occasionally, for about 5 minutes until they start to soften slightly. Stir in the minced garlic and cook for 1 minute until fragrant.
- Step 3: Return the seared chicken pieces to the skillet, tucking them among the potatoes. Place the skillet in the preheated oven and bake for 15-20 minutes, or until the potatoes are mostly tender and the chicken is nearly cooked through (internal temperature of 165°F/74°C).
- Step 4: While the chicken and potatoes bake, prepare the cream sauce. In a separate small saucepan, heat the heavy cream, the remaining Italian seasoning, and a pinch of salt and pepper over medium heat until small bubbles form (do not boil). Stir in the grated Parmesan cheese until the sauce is smooth.
- Step 5: Remove the skillet from the oven. Pour the cream sauce evenly over the chicken and potatoes. Sprinkle the entire dish with the shredded mozzarella cheese. Return the skillet to the oven and bake for another 5-10 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Let rest for 5 minutes before serving.
Notes
- Store leftovers promptly in an airtight container in the refrigerator for up to 3 days, keeping in mind that the creamy sauce will thicken considerably upon chilling.
- To reheat, cover the leftovers loosely with foil and bake in a 350°F oven until warmed through, adding a splash of milk or chicken broth if the sauce appears too tight or dry.
- Counter the richness of this hearty dish by serving it alongside a bright, simple side salad dressed with vinaigrette, or a handful of fresh chopped parsley sprinkled over the top.
- For the best texture, ensure your cubed potatoes are roughly the same 1-inch size and simmer them for a few extra minutes in Step 2 if they are particularly hard, as this guarantees tenderness in the final bake.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/6th of casserole/skillet
- Calories: 715
- Sodium: 950mg
- Fat: 40g
- Saturated Fat: 22g
- Trans Fat: 0.5g
- Protein: 4g