Ingredients
Method
Instructions
- Preheat oven to 425°F (220°C). Toss cubed potatoes with olive oil, garlic powder, paprika, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and crispy.
- Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 6-7 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, add minced garlic and cook for 30 seconds until fragrant. Pour in chicken broth and scrape up any browned bits from the pan.
- Reduce heat to low. Whisk in Greek yogurt, parmesan cheese, and Italian seasoning until smooth and creamy. Return chicken to the skillet and simmer for 2-3 minutes.
- Sprinkle potatoes with parmesan cheese during the last 5 minutes of roasting. Serve chicken with creamy garlic sauce over crispy potatoes, garnished with fresh parsley.
Notes
For extra crispy potatoes, soak them in cold water for 30 minutes before roasting to remove excess starch. Pat them completely dry before seasoning. The Greek yogurt in the sauce provides additional protein while creating a luxurious texture.
