Description
A comforting one-pan meal featuring tender chicken in a rich garlic cream sauce, served alongside crispy roasted baby potatoes.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 1 lb baby potatoes, halved
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp dried thyme
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss baby potatoes with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until crispy.
- Season chicken breasts with salt, pepper, and thyme. Heat remaining olive oil in a large skillet over medium-high heat. Cook chicken for 6-7 minutes per side until golden and cooked through. 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. Simmer for 5 minutes until slightly thickened.
- Stir in Parmesan cheese until melted. Return chicken to the skillet, spooning sauce over it. Cook for 2-3 minutes to heat through. Serve chicken and sauce over crispy potatoes, garnished with parsley.
Notes
You can customize the seasonings to taste.