Description
Tender chicken breasts cooked in a rich, creamy garlic sauce served with crispy roasted baby potatoes for a comforting and satisfying meal.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 1/2 lb baby potatoes, halved
- 4 tbsp olive oil, divided
- 4 tbsp unsalted butter
- 6 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- 1/2 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
- 1 tbsp chopped fresh parsley
Instructions
- Preheat oven to 200°C (400°F). Toss baby potatoes with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until golden and tender.
- Season chicken breasts with salt, pepper, paprika, and Italian seasoning.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook chicken for 5–6 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and sauté for about 30 seconds until fragrant.
- Pour in chicken broth and simmer for 2–3 minutes, scraping up any browned bits from the pan.
- Add heavy cream and Parmesan cheese. Stir and let simmer until the sauce thickens, about 3–5 minutes.
- Return the chicken to the skillet and coat with the creamy garlic sauce. Simmer for another 2–3 minutes.
- Serve the chicken with sauce over or alongside the roasted baby potatoes. Garnish with chopped parsley and serve hot.
Notes
- You can use chicken thighs for a juicier alternative.
- Add spinach or mushrooms to the sauce for extra flavor and nutrition.
- For crispier potatoes, avoid overcrowding the baking tray.
- Adjust garlic quantity based on your preference.
- Serve with a side salad or steamed vegetables for a complete meal.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Dinner
- Method: Roasting & Stovetop
- Cuisine: American