Description
A delightful and comforting dish featuring tender chicken, a rich creamy garlic sauce, and roasted baby potatoes.
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.
- Combine halved baby potatoes with 2 tablespoons of olive oil, 1 teaspoon of garlic powder, your choice of rosemary or thyme, salt, and pepper in a bowl. Toss until the potatoes are well coated.
- Spread the potatoes out in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, turning them halfway through, until golden and crisp.
- Season the chicken breasts with salt, black pepper, and the remaining 1 teaspoon of garlic powder while the potatoes roast.
- Add 1 tablespoon of olive oil to a large skillet over medium-high heat. Sear the chicken breasts for 4 to 5 minutes on each side, until golden brown and cooked through. Transfer to a plate and set aside.
- Reduce the heat to medium and add minced garlic to the skillet. Sauté for about 1 minute until fragrant.
- Pour in the chicken broth, stirring to scrape up any browned bits from the bottom of the pan, and let it simmer for 2 to 3 minutes.
- Stir in the heavy cream, grated Parmesan, Dijon mustard, and Italian seasoning. Let the mixture simmer for 3 to 5 minutes to thicken slightly.
- Return the chicken breasts to the skillet, spooning the sauce over them. Simmer for an additional 2 to 3 minutes until heated through.
- Serve the creamy garlic chicken immediately, accompanied by the roasted baby potatoes. Garnish with fresh parsley if desired.
Notes
Fresh chicken breasts are best for maximum flavor, but frozen can be used if thoroughly thawed. Baby potatoes work great for roasting, but other small potatoes are also acceptable.