Description
A comforting, easy-to-make dinner featuring tender chicken, broccoli, and potatoes in a rich, creamy sauce, all cooked in a single pan for minimal cleanup.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 1 lb baby potatoes, halved
- 2 cups broccoli florets
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- Salt and black pepper to taste
- 2 tbsp olive oil
- 1/4 cup grated Parmesan cheese
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Season chicken breasts with salt, pepper, garlic powder, onion powder, and thyme.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown, then remove and set aside.
- In the same skillet, add potatoes and cook for 5 minutes, stirring occasionally. Pour in chicken broth and scrape up any browned bits from the bottom.
- Return chicken to the skillet, nestling it among the potatoes. Pour heavy cream over everything and sprinkle with Parmesan cheese.
- Transfer skillet to the preheated oven and bake for 20 minutes. Add broccoli florets to the skillet and bake for an additional 10 minutes, or until chicken is cooked through and vegetables are tender.
- Garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste.