Description
A comforting one-pan meal featuring tender chicken breasts in a rich garlic cream sauce, served alongside crispy roasted potatoes and juicy tomatoes.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 1 lb baby potatoes, halved
- 1 pint cherry tomatoes
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 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 potatoes and cherry tomatoes with 1 tbsp olive oil, salt, pepper, and paprika. Spread on a baking sheet and roast for 25-30 minutes until golden.
- Season chicken breasts with salt, pepper, and thyme. Heat remaining olive oil in a large skillet over medium-high heat. Sear chicken for 5-6 minutes per side until browned 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 to deglaze, then stir in heavy cream. Simmer for 5 minutes until slightly thickened.
- Return chicken to the skillet, spooning sauce over it. Cook for 2-3 minutes to warm through. Serve chicken and sauce alongside roasted potatoes and tomatoes, garnished with fresh parsley.
Notes
You can customize the seasonings to taste.