Instructions
Step 1: Preheat your oven to 375°F (190°C) and lightly grease a baking dish./n
Step 2: Season the chicken with garlic powder, paprika, and black pepper, then coat with Caesar dressing and sprinkle with Parmesan cheese./n
Step 3: Place chicken in the baking dish and add cherry tomatoes around it, drizzling with olive oil./n
Step 4: Bake for 25–30 minutes until the chicken is cooked through and golden on top./n
Step 5: Meanwhile, boil potatoes in salted water until fork-tender, then drain./n
Step 6: Mash the potatoes with butter, milk, salt, and pepper until smooth and creamy./n
Step 7: In a saucepan, melt butter and sauté garlic until fragrant./n
Step 8: Add heavy cream and bring to a gentle simmer, then stir in Parmesan cheese until smooth.
Step 9: Slice the baked chicken and prepare to assemble.
Step 10: Spoon mashed potatoes onto plates, top with sliced chicken, and drizzle with creamy Parmesan sauce./n
Step 11: Garnish with roasted tomatoes and fresh parsley before serving.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of milk or cream to maintain the sauce’s consistency. This dish is best enjoyed fresh but can be frozen for up to 2 months, though the texture of the potatoes and sauce may slightly change.
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