🥔 Step 1: Roast the Potatoes
- Preheat oven to 220°C (430°F).
- Toss potatoes with olive oil and spices.
- Spread on baking tray (don’t overcrowd).
- Roast 30–40 minutes, flipping halfway.
- Bake until golden and crispy outside, soft inside.
🍗 Step 2: Prepare the Chicken
- Pat chicken dry (important for crispiness).
- Mix salt, pepper, paprika, garlic powder, and thyme.
- Coat chicken lightly in flour.
- Heat olive oil in a large pan over medium heat.
- Cook chicken 5–7 minutes per side until golden brown.
- Lower heat and cook until internal temp reaches 75°C (165°F).
- Remove and rest.
🥣 Step 3: Make the Creamy Sauce
- In the same pan, melt butter.
- Add minced garlic and cook 30 seconds.
- Pour in chicken broth and simmer 2 minutes.
- Add heavy cream and stir.
- Simmer 3–5 minutes until thickened.
- Stir in parmesan until melted.
- Adjust salt and pepper.
🍽️ Step 4: Assemble
- Place crispy potatoes on plate.
- Add chicken on top or beside.
- Spoon warm creamy sauce over chicken.
- Sprinkle fresh parsley.
✨ Optional Add-Ons
✔ Add mushrooms to sauce
✔ Add chili flakes for spice
✔ Add lemon juice for freshness
✔ Use smoked paprika for deeper flavor
🔥 Pro Tips
✔ Dry chicken well before cooking
✔ Don’t move chicken too much while searing
✔ Roast potatoes on high heat for crispiness
✔ Let chicken rest before cutting
If you’d like, I can also give you:
• Spicy version
• Oven-only version
• Air fryer version
• Honey garlic version
• Restaurant-style plated version
Tell me what you prefer 😊🍗🥔
