Description
A comforting one-pan meal featuring tender chicken in a creamy herb sauce, paired with roasted seasonal vegetables and crispy golden potatoes.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 1 lb baby potatoes, halved
- 2 cups mixed vegetables (such as carrots, bell peppers, and zucchini, chopped)
- 1 cup heavy cream
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh rosemary, chopped
- Salt and black pepper to taste
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss potatoes and mixed vegetables with 1 tbsp olive oil, salt, and pepper, then spread on a baking sheet. Roast for 25-30 minutes until crispy and tender.
- Season chicken breasts with salt, pepper, and half of the herbs. Heat remaining olive oil in a large skillet over medium-high heat. Sear chicken for 5-6 minutes per side until golden, then set aside.
- In the same skillet, add garlic and sauté for 1 minute. Pour in chicken broth to deglaze, then stir in heavy cream, Parmesan, and remaining herbs. Simmer for 3-4 minutes until slightly thickened.
- Return chicken to the skillet, spooning sauce over it. Cook for another 2-3 minutes until heated through. Serve chicken and sauce alongside roasted veggies and potatoes.
Notes
You can customize the seasonings to taste.