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Creamy Italian Pan Chicken and Potatoes

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Cook Time 30 minutes
Total Time 30 minutes
Servings 4

Ingredients
  

  • 2 chicken breasts, cut in medium dice
  • 3 small potatoes, diced (about 2 cups)
  • 1 red bell pepper cut into dice
  • 1 yellow bell pepper cut into dice
  • 2 cloves garlic, minced
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ cup dry white wine (for deglazing)
  • ¾ cup heavy cream
  • 1 cup freshly grated mozzarella cheese
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions
 

  • Prepare the ingredients:
    Slice the chicken breasts into medium dice so they cook quickly and evenly. Dice the potatoes, slice the bell peppers, and mince the garlic.
  • Cook the potatoes:
    Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the diced potatoes and season lightly with salt. Cook for 8–10 minutes, stirring occasionally, until golden and tender. Remove from the pan and set aside.
  • Sear the chicken:
    Add the remaining tablespoon of olive oil to the same pan. Season the chicken with salt, pepper, garlic powder, and onion powder. Cook for 4–5 minutes per side, until golden and cooked through. Remove and set aside.
  • Sauté the peppers:
    Add the sliced bell peppers to the pan and cook for 3–4 minutes until softened. Add minced garlic and sauté for 30 seconds, just until fragrant.
  • Deglaze with wine:
    Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2–3 minutes to reduce slightly and cook off the alcohol.
  • Make the creamy sauce:
    Lower the heat and stir in the heavy cream. Simmer for 2–3 minutes until the sauce thickens slightly.
  • Combine and finish:
    Return the cooked chicken and potatoes to the pan. Stir to coat everything evenly in the creamy sauce. Sprinkle mozzarella on top, cover, and let it melt for 2–3 minutes.
  • Serve:
    Garnish with fresh parsley and serve warm straight from the pan.