Description
A delicious and creamy garlic chicken served with crispy roasted baby potatoes.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon Dijon mustard
- 1 teaspoon Italian seasoning
- 1 tablespoon fresh parsley, chopped (optional)
- 1.5 pounds baby potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary or thyme
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat oven to 425°F and line a large baking sheet with parchment paper.
- In a bowl, toss halved baby potatoes with olive oil, garlic powder, rosemary or thyme, salt, and black pepper. Arrange potatoes in a single layer on the prepared baking sheet.
- Roast potatoes for 25 to 30 minutes, turning once halfway through, until golden brown and crisp.
- While potatoes roast, season chicken breasts with salt, black pepper, and garlic powder.
- Heat olive oil in a large skillet over medium-high. Sear chicken breasts for 4 to 5 minutes per side until golden and cooked through. Transfer chicken to a plate and set aside.
- Reduce skillet heat to medium. Add minced garlic and sauté for 1 minute until fragrant.
- Pour in chicken broth, stirring and scraping any browned bits on the pan. Simmer for 2 to 3 minutes.
- Add heavy cream, grated Parmesan, Dijon mustard, and Italian seasoning to skillet. Stir well and simmer 3 to 5 minutes, allowing sauce to thicken slightly.
- Return seared chicken breasts to skillet and spoon sauce over each piece. Simmer for 2 to 3 minutes, ensuring chicken is heated through.
- Serve hot with creamy garlic sauce over chicken alongside roasted potatoes. Garnish with chopped fresh parsley if desired.
Notes
- Chicken can also be marinated for extra flavor.
- Vegetables can be added to the roasted potatoes if desired.
- Ensure chicken is cooked to an internal temperature of 165°F.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Skillet and Oven
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast and 1 serving of potatoes
- Calories: 700
- Sugar: 2g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 22g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 150mg