Description
A quick and comforting dish of seared chicken in a silky garlic-Parmesan sauce served over crispy roasted potatoes.
Ingredients
- 2 large boneless, skinless chicken breasts (about 1.5 lb total)
- 4 Tbsp olive oil (2 for searing chicken, 2 for potatoes)
- 6–8 cloves garlic, minced (split between sauce and pan)
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- Salt and freshly ground black pepper, to taste
- 1.5 lb potatoes (Yukon Gold or Russet), peeled and cut into 1-inch cubes
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp fresh rosemary, chopped (or 1/2 tsp dried)
- 1 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 Tbsp cornstarch
- 2 Tbsp cold water (to make the slurry)
- 2 Tbsp fresh parsley, chopped (for garnish)
- 1 Tbsp lemon juice
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment for easy cleanup.
- Toss the 1-inch cubed potatoes with 2 Tbsp olive oil, garlic powder, onion powder, chopped rosemary, salt, and pepper. Spread them in a single layer.
- Roast for 30–40 minutes, flipping once, until edges are golden and crisp.
- While the potatoes roast, pat the chicken breasts dry with paper towels. Rub with Italian seasoning, paprika, salt, and pepper. Let them rest.
- Heat 2 Tbsp olive oil in a large skillet over medium-high heat until shimmering. Sear the chicken 3–4 minutes per side until golden and internal temperature reaches 165°F (74°C).
- Remove the chicken to a plate and tent loosely with foil to rest.
- Lower the heat to medium. Add minced garlic and sauté for 30 seconds until fragrant.
- Pour in the chicken broth, scraping up any browned bits from the pan.
- Stir in heavy cream and grated Parmesan. Allow the sauce to warm and cheese to melt.
- Whisk the cornstarch with 2 Tbsp cold water to make a slurry. Slowly whisk it into the simmering sauce.
- Cook 2–3 minutes until the sauce thickens and coats the back of a spoon.
- Stir in lemon juice. Return the chicken to the skillet, spoon sauce over, and reheat for 1–2 minutes.
- Serve each chicken breast over roasted potatoes and garnish with chopped parsley.
Notes
Always verify chicken reaches 165°F (74°C) before serving. Potatoes can be parboiled for more creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian