Description
Enjoy the delightful blend of creamy garlic sauce and tender chicken with perfectly roasted baby potatoes. This easy recipe is perfect for a cozy dinner or special gatherings.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- Salt and black pepper
- 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 additional tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary or thyme
- Salt and black pepper (to taste)
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Combine halved baby potatoes, 2 tablespoons olive oil, 1 teaspoon garlic powder, and dried rosemary or thyme in a bowl; season and toss well.
- Arrange potatoes on the baking sheet and roast for 25-30 minutes, turning halfway.
- Season chicken breasts with salt, pepper, and garlic powder.
- Sear chicken in a skillet with 2 tablespoons olive oil for 4-5 minutes on each side; set aside.
- Sauté minced garlic in the same skillet for 1 minute.
- Pour in chicken broth and simmer for 2-3 minutes.
- Add heavy cream, Parmesan cheese, Dijon mustard, and Italian seasoning; simmer until thickened.
- Return chicken to the skillet, spoon sauce over, and simmer for 2-3 minutes.
- Serve chicken with roasted potatoes and spoon extra sauce over; garnish with parsley if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To freeze, use a freezer-safe container for up to 3 months. Reheat gently to maintain creaminess.
Avoid overcooking chicken for the best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 503
- Sugar: 2g
- Sodium: 550mg
- Fat: 31g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 120mg