Cheesy Chicken and Potatoes with Shallot Wine Sauce
Indulge in a savory symphony of flavors with this Cheesy Chicken and Potatoes with Shallot Wine Sauce recipe, a hearty one-pan meal that's perfect for any night of the week. Golden, pan-seared chicken breasts are simmered to tender perfection in a creamy, decadent sauce made with sautéed shallots, dry white wine, and a blend of cheddar and Parmesan cheeses. Complemented by crispy roasted baby potatoes tossed in smoked paprika for a smoky kick, this dish is a seamless balance of comfort and elegance. Finished with a sprinkling of fresh parsley, it’s the ultimate crowd-pleaser for family dinners or casual entertaining. With its creamy texture, cheesy richness, and an irresistible wine-infused aroma, this recipe is sure to become your next go-to comfort food.
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Ingredients
- 4 pieces Chicken breasts
- 1.5 pounds Baby potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 3 tablespoons Butter
- 2 medium Shallots
- 0.5 cup Dry white wine
- 1 cup Heavy cream
- 0.5 cup Chicken broth
- 1 cup Shredded cheddar cheese
- 0.5 cup Parmesan cheese
- 2 tablespoons Fresh parsley
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Wash the baby potatoes and cut them into halves or quarters if large. Toss them with 1 tablespoon of olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and smoked paprika. Spread the potatoes evenly on a baking sheet lined with parchment paper.
Step 3
Roast the potatoes in the oven for 20 minutes. Flip them halfway through to ensure even browning. Set aside when cooked through and crispy on the edges.
Step 4
While the potatoes roast, season the chicken breasts on both sides with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and garlic powder.
Step 5
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes per side until golden brown. Remove the chicken and set aside (they don’t need to be fully cooked at this stage).
Step 6
In the same skillet, melt the butter over medium heat. Add the finely chopped shallots and sauté for 2-3 minutes until softened and fragrant.
Step 7
Deglaze the skillet by adding the white wine. Let it simmer for 2-3 minutes, scraping the brown bits from the bottom of the pan.
Step 8
Reduce the heat to low, and stir in the heavy cream, chicken broth, cheddar cheese, and Parmesan cheese. Whisk until the cheeses are fully melted and the sauce is smooth. Allow the sauce to simmer gently for 3-5 minutes, stirring occasionally.
Step 9
Return the chicken breasts to the skillet and spoon some sauce over them. Cover and let the chicken simmer in the sauce for 10-12 minutes until fully cooked (internal temperature reaches 165°F/74°C).
Step 10
Add the roasted potatoes to the skillet, gently tossing them to coat in the sauce. Simmer for an additional 2-3 minutes until the potatoes are warmed through.
Step 11
Garnish with freshly chopped parsley and serve immediately.
Nutrition Facts
| Serving size | (2201.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3956.1 |
| Total Fat 232.4g | 0% |
| Saturated Fat 113.7g | 0% |
| Polyunsaturated Fat 5.0g | |
| Cholesterol 1076.2mg | 0% |
| Sodium 4553.6mg | 0% |
| Total Carbohydrate 147.0g | 0% |
| Dietary Fiber 13.3g | 0% |
| Total Sugars 12.9g | |
| Protein 276.9g | 0% |
| Vitamin D 6.7IU | 0% |
| Calcium 1491.0mg | 0% |
| Iron 13.0mg | 0% |
| Potassium 3466.5mg | 0% |
Source of Calories