Description
A creamy, herb-scented chicken dish served over buttery potatoes, perfect for a weeknight dinner.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 tablespoon fresh herbs, chopped (thyme, rosemary, parsley, or a mix)
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- 4 medium potatoes, chopped into 1-inch pieces
- 1 tablespoon butter
- Optional: grated Parmesan for topping
Instructions
- Preheat the oven to 400°F (200°C). Pat chicken dry and season both sides with salt and pepper.
- Heat a large oven-safe skillet over medium heat and add olive oil.
- Add chicken and sear for 4–6 minutes per side until deeply golden. Transfer chicken to a plate.
- Lower heat and sauté garlic for 30–60 seconds until fragrant.
- Pour in the heavy cream and add chopped herbs. Simmer for 1–2 minutes until thickened slightly.
- Return chicken to the skillet, spoon sauce over, and roast in the oven for 15–20 minutes until cooked through.
- Boil potatoes in salted water until fork-tender, about 10–12 minutes. Toss with butter, salt, and pepper.
- Remove chicken from oven, let rest for 3–5 minutes, and serve over buttered potatoes with extra sauce.
Notes
To lower fat, substitute half the cream with low-sodium chicken stock. For a dairy-free version, use coconut milk and olive oil.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian