Garlic Butter Chicken with Cheesy Potato Bake

Garlic Butter Chicken with Cheesy Potato Bake

Ingredients:

For the Chicken:

4 boneless, skinless chicken breasts
4 tablespoons unsalted butter, melted
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon smoked paprika
Salt and black pepper to taste
1 tablespoon olive oil
For the Cheesy Potato Bake:

4 large russet potatoes, thinly sliced
1 cup heavy cream
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
2 tablespoons unsalted butter
2 cloves garlic, minced
1 teaspoon onion powder
Salt and black pepper to taste
1/2 teaspoon ground nutmeg
2 tablespoons chopped fresh parsley for garnish
Directions:

Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
In a small bowl, mix the melted butter, minced garlic, oregano, thyme, smoked paprika, salt, and black pepper.
Brush the garlic butter mixture over the chicken breasts evenly.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side until golden brown. Transfer to a plate.
In the prepared baking dish, layer the thinly sliced potatoes evenly.
In a saucepan, heat the butter and garlic over medium heat until fragrant. Stir in the heavy cream, onion powder, nutmeg, salt, and black pepper. Let simmer for 2 minutes.
Pour the cream mixture over the potatoes, ensuring they are well coated. Sprinkle cheddar and mozzarella cheese over the top.
Place the seared chicken breasts over the cheesy potato mixture in the baking dish.
Cover with foil and bake for 35 minutes. Remove foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.
Let rest for 5 minutes, garnish with fresh parsley, and serve warm.
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 60 minutes
Kcal: 480 kcal | Servings: 4 servings 

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