Description
A comforting one-pan meal featuring tender chicken breasts and crispy baby potatoes in a rich, garlicky cream sauce.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 1.5 lbs baby potatoes, halved
- 6 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp paprika
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss halved baby potatoes with 1 tbsp olive oil, salt, pepper, and paprika. Spread on a baking sheet and roast for 20 minutes until golden.
- Season chicken breasts with salt, pepper, and dried thyme. In a large skillet, heat remaining olive oil over medium-high heat. Sear chicken for 5-6 minutes per side until browned. Remove and set aside.
- In the same skillet, add minced garlic and sauté for 1 minute until fragrant. Pour in chicken broth and heavy cream, stirring to combine. Bring to a simmer.
- Return chicken to the skillet, spooning sauce over it. Add roasted potatoes to the skillet, mixing gently. Simmer for 10 minutes until sauce thickens and chicken is cooked through.
- Garnish with fresh parsley and serve hot.
Notes
You can customize the seasonings to taste.