Description
A comforting and flavorful dish featuring tender chicken in a creamy herb sauce, served alongside crispy, golden potato wedges.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 4 large russet potatoes, cut into wedges
- 2 tablespoons olive oil
- 1 cup heavy cream
- 1/2 cup chicken broth
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- Salt and black pepper to taste
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss potato wedges with 1 tablespoon olive oil, salt, and pepper. Arrange on a baking sheet and bake for 25-30 minutes until crispy.
- Season chicken breasts with salt and pepper. Heat remaining olive oil in a large skillet over medium-high heat. Cook chicken for 5-7 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, melt butter. Add garlic and sauté for 1 minute. Pour in chicken broth and heavy cream, stirring to combine. Bring to a simmer.
- Stir in thyme, rosemary, and Parmesan cheese. Cook for 3-5 minutes until sauce thickens. Return chicken to skillet, coating with sauce. Serve hot with potato wedges.
Notes
You can customize the seasonings to taste.