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Introduction:
This mouthwatering recipe brings together tender garlic butter chicken bites, a rich and creamy Parmesan sauce, and perfectly roasted cheesy potatoes that will satisfy your taste buds in every bite. The combination of succulent chicken, flavorful cream sauce, and crispy, cheesy potatoes is a complete meal that’s perfect for a cozy weeknight dinner or special occasion. The creamy Parmesan sauce elevates the garlic butter chicken, while the roasted potatoes add the perfect balance of crunch and comfort. Get ready for a flavor-packed experience!
Ingredients:
For the Garlic Butter Chicken Bites:
1 lb (450g) chicken breast, cut into bite-sized cubes
3 tablespoons unsalted butter
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon paprika
Salt and pepper, to taste
For the Parmesan Cream Sauce:
1 cup heavy cream
½ cup freshly grated Parmesan cheese
1 tablespoon unsalted butter
2 cloves garlic, minced
1 teaspoon Dijon mustard
Salt and pepper, to taste
For the Cheesy Roasted Potatoes:
4 medium potatoes, peeled and diced into small cubes
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried rosemary
1 cup shredded mozzarella cheese
Salt and pepper, to taste
Directions:
Prepare the Cheesy Roasted Potatoes:
Preheat your oven to 400°F (200°C).
In a large bowl, toss the diced potatoes with olive oil, garlic powder, rosemary, salt, and pepper until evenly coated.
Spread the potatoes in a single layer on a baking sheet.
Roast in the preheated oven for 25-30 minutes, or until golden and crispy on the edges, tossing halfway through.
Once roasted, remove from the oven and sprinkle the shredded mozzarella cheese on top. Return to the oven for 5 more minutes to melt the cheese. Keep warm.
Cook the Garlic Butter Chicken Bites:
While the potatoes are roasting, heat 3 tablespoons of butter in a large skillet over medium heat.
Add the chicken cubes to the skillet and season with oregano, thyme, paprika, salt, and pepper.
Cook for 6-8 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
Prepare the Parmesan Cream Sauce:
In the same skillet, melt 1 tablespoon of butter over medium heat.
Add the minced garlic and sauté for 1-2 minutes until fragrant.
Pour in the heavy cream, and stir in the Dijon mustard, Parmesan cheese, salt, and pepper.
Let the sauce simmer for 3-4 minutes, stirring occasionally, until thickened and creamy.
Return the chicken to the skillet and toss it in the sauce until fully coated. Cook for an additional 2-3 minutes to heat through.
Assemble the Dish:
Serve the garlic butter chicken bites with the creamy Parmesan sauce over the side of cheesy roasted potatoes. Garnish with fresh parsley or basil, if desired.
Serving and Storage Tips:
Serving Suggestions: Serve this dish with a light green salad, sautéed vegetables, or crusty bread for a full meal. It pairs wonderfully with a crisp white wine like Chardonnay or Sauvignon Blanc.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chicken bites and sauce on the stove over low heat and reheat the potatoes in the oven to keep them crispy.
Freezing: Both the chicken and sauce can be frozen for up to 3 months. However, the roasted potatoes are best enjoyed fresh, as freezing may affect their texture.
Variations:
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