Description
A comforting and flavorful dish featuring tender chicken breasts in a rich garlic cream sauce, served alongside crispy roasted 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
- 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 halved potatoes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and crispy.
- Season chicken breasts with salt, pepper, and dried thyme. Heat remaining olive oil in a large skillet over medium-high heat. Cook 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 and heavy cream, stirring to combine. Simmer for 5 minutes until sauce thickens slightly. Return chicken to skillet, spooning sauce over it. Serve chicken and sauce with roasted potatoes, garnished with fresh parsley.
Notes
You can customize the seasonings to taste.