Ingredients: 4 boneless, skinless chicken breasts 2 tablespoons olive oil 4 cloves garlic, minced 1/4 cup grated Parmesan cheese 1/4 teaspoon dried thyme Salt and pepper to taste 4 large potatoes, peeled and thinly sliced 1 cup heavy cream 1 cup shredded cheddar cheese 1/2 teaspoon garlic powder 1/4 cup chopped parsley (for garnish)
Directions: Preheat your oven to 375°F (190°C). Season the chicken breasts with salt, pepper, thyme, and minced garlic. Heat olive oil in a large skillet over medium heat and cook the chicken for 6-7 minutes per side, until golden and fully cooked. In a separate baking dish, layer the thinly sliced potatoes. In a bowl, mix heavy cream, garlic powder, and cheddar cheese, then pour over the potatoes. Cover with foil and bake for 40 minutes. Remove foil and bake for another 20 minutes, until golden and bubbly. Serve the chicken alongside the scalloped potatoes, garnished with chopped parsley and a sprinkle of Parmesan.
