Description
A comforting one-pan meal featuring tender chicken breasts in a creamy garlic sauce, served alongside crispy roasted potatoes and colorful vegetables.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 1 lb baby potatoes, halved
- 2 cups broccoli florets
- 1 cup sliced carrots
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp paprika
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss potatoes, broccoli, and carrots with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes.
- Season chicken breasts with salt, pepper, thyme, and paprika. Heat remaining olive oil in a large skillet over medium-high heat. Sear chicken for 4-5 minutes per side until golden brown.
- Reduce heat to medium. Add minced garlic to the skillet and cook for 1 minute until fragrant. Pour in heavy cream, stirring to combine. Simmer for 5-7 minutes until sauce thickens.
- Return roasted veggies to the skillet, tossing to coat in the creamy sauce. Garnish with fresh parsley and serve hot.
Notes
You can customize the seasonings to taste.