Chicken in creamy garlic sauce with potatoes


  • 4 cups baby spinach leaves
  • 4 boneless, skinless chicken breasts
  • 4 medium-sized potatoes, peeled and diced
  • 1 cup grated Parmesan cheese
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh parsley for garnish


  1. Preheat your oven to 400°F (200°C).
  2. Season the chicken breasts with salt and pepper on both sides.
  3. In a large oven-safe skillet, heat olive oil over medium-high heat. Add chicken breasts and cook until browned on both sides. Remove chicken from the skillet and set aside.
  4. In the same skillet, add minced garlic and sauté for a minute until fragrant.
  5. Add diced potatoes to the skillet and cook until they start to brown.
  6. Stir in baby spinach until wilted.
  7. Place the browned chicken breasts back into the skillet.
  8. In a separate bowl, mix heavy cream and grated Parmesan cheese. Pour this creamy mixture over the chicken, potatoes, and spinach. Transfer the skillet to the preheated oven and bake for about 20-25 minutes, or until the chicken is cooked through, and the potatoes are tender. Garnish with fresh parsley before serving.

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