3/4 cup shredded cheese (a mix of cheddar, mozzarella, and provolone)
Fresh parsley, chopped, for garnish
Directions
Preheat the oven to 425°F.
Toss the diced potatoes with olive oil, garlic powder, paprika, salt, and pepper. Spread on a parchment-lined baking tray and bake for 15-20 minutes, until golden and crispy.
Heat 1 tablespoon of oil in a large oven-safe skillet over medium-high heat. Season the chicken with all-purpose seasoning, salt, and pepper, add to the skillet, and sear for about 5-6 minutes until golden and cooked through. Remove and set aside.
In the same skillet, add the garlic and sauté for 1 minute. Sprinkle in the flour, stir, and cook for 30 seconds.
Gradually pour in the chicken stock while stirring to avoid lumps. Stir in the heavy cream and simmer until the sauce thickens.
Add the shredded cheese, stirring until melted and smooth. Return the chicken and the roasted potatoes to the skillet and stir to coat.
Sprinkle an extra layer of cheese on top. Transfer the skillet to the oven and broil on high for 2-3 minutes, until bubbly and golden.
Garnish with fresh parsley and serve straight from the skillet.
Golden crispy potatoes and tender chicken in a rich, cheesy garlic sauce: a comforting one-pan family dinner. Mild and kid-friendly. Via Instagram (Kim Alexander / homecookblog.com); the Instagram caption was a 'comment COMFORT FOOD' teaser, so the full recipe was pulled from the creator's site.
