Ingredients
Scale
- 4 pieces boneless, skinless chicken breasts
- 4 medium potatoes, peeled and sliced
- 1/4 cup butter
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 teaspoon dried thyme
- to taste Salt and pepper
- for garnish Fresh parsley (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large skillet, melt the butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Stir in the chicken broth and heavy cream. Bring to a simmer.
- Add the thyme, salt, and pepper. Mix well.
- Layer the sliced potatoes at the bottom of a greased baking dish.
- Place the chicken breasts on top of the potatoes and pour the creamy sauce over everything.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil, sprinkle cheese on top, and bake for an additional 15 minutes, or until the chicken is cooked through and the potatoes are tender.
- Garnish with fresh parsley before serving.
- Prep Time: 15
- Cook Time: 45