Description
A heartwarming and easy dish featuring tender chicken and creamy potatoes cooked in a savory garlic and Parmesan sauce, perfect for busy weeknights.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 pound baby potatoes, halved (or quartered if large)
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
- 1 cup chopped broccoli or green beans (optional)
- A splash of lemon juice (optional)
- Crushed red pepper flakes (optional)
Instructions
- Start by preparing the chicken. If you’re using frozen chicken breasts, make sure to thaw them ahead of time.
- Pat the chicken dry with paper towels to remove any excess moisture, ensuring that it browns beautifully.
- In a large bowl, combine the grated Parmesan cheese, minced garlic, Italian seasoning, salt, black pepper, and olive oil. Mix well until blended.
- Coat the chicken breasts in the cheese mixture, ensuring they’re evenly covered.
- Place the halved baby potatoes at the bottom of the crockpot.
- Lay the coated chicken breasts on top of the potatoes, then pour the chicken broth around them.
- Cover the crockpot and set it on low for about 4-6 hours or on high for 2-3 hours.
- Remove the lid for the last 30 minutes if you prefer a bit of crispiness.
- Ensure that the chicken reaches an internal temperature of 165°F before serving.
- Sprinkle with fresh chopped parsley for garnish.
Notes
Feel free to modify ingredients to suit dietary preferences, such as using firm tofu for a vegetarian option or chickpeas for a vegan meal.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg