Description
A comforting dish featuring tender chicken and crisp, roasted baby potatoes in a rich garlic cream sauce.
Ingredients
- 4 boneless skinless chicken breasts
- Salt to taste
- Black pepper to taste
- 2 teaspoons garlic powder (divided)
- 4 cloves garlic (minced)
- 3 tablespoons olive oil (divided)
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon Dijon mustard
- 1 teaspoon Italian seasoning
- 1 tablespoon fresh parsley (chopped, optional)
- 1.5 pounds baby potatoes (halved)
- 1 teaspoon dried rosemary or thyme
Instructions
- Preheat your oven to 425°F and line a large baking sheet with parchment paper for easy clean-up.
- Combine the halved baby potatoes, 2 tablespoons of olive oil, 1 teaspoon of garlic powder, rosemary or thyme, salt, and black pepper in a bowl. Toss well to coat.
- Spread the potatoes in a single layer on the prepared baking sheet. Roast for about 25 to 30 minutes, flipping halfway through, until they’re golden and crisp.
- Season the chicken breasts generously with salt, black pepper, and the remaining 1 teaspoon of garlic powder.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken breasts for about 4 to 5 minutes on each side until they reach a beautiful golden brown. Transfer the chicken to a plate.
- Lower the heat to medium and add the minced garlic to the pan, sautéing until fragrant (about 1 minute).
- Pour in the chicken broth, scraping any browned bits. Let it simmer for 2 to 3 minutes.
- Add the heavy cream, grated Parmesan, Dijon mustard, and Italian seasoning. Mix it well and let it simmer for another 3 to 5 minutes until the sauce thickens slightly.
- Return the chicken breasts to the skillet, spooning the delicious sauce over them. Simmer for 2 to 3 more minutes until everything is heated through.
- Serve your creamy garlic chicken hot alongside the roasted baby potatoes, garnished with fresh parsley if using.
Notes
Feel free to substitute the heavy cream with half-and-half for a lighter version. Fresh herbs work beautifully, but dried can also bring out great flavor.