Description
A warm, saucy chicken dinner with creamy herb sauce served over buttered potatoes.
Ingredients
- 4 boneless, skinless chicken breasts (about 6–8 oz each)
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 tablespoon fresh herbs, chopped (thyme, rosemary, parsley, or a mix)
- 4 medium potatoes, chopped into 1-inch pieces
- 1 tablespoon butter
- Optional: grated Parmesan for topping
Instructions
- Preheat oven to 400°F (200°C). Season chicken breasts both sides with salt and pepper; pat dry to ensure a good sear.
- Heat a large oven-safe skillet over medium heat and add the olive oil. When it shimmers, add chicken and sear until golden brown, about 5 minutes per side.
- Transfer the seared chicken to a plate. Reduce heat to low–medium. Add minced garlic to the skillet and sauté 30–60 seconds until fragrant.
- Pour in the heavy cream and add the chopped fresh herbs, scraping the browned bits. Let the sauce simmer 1–2 minutes until it slightly thickens.
- Return the chicken to the skillet, spooning sauce over each breast. Transfer the skillet to the oven and roast 15–20 minutes, or until an instant-read thermometer reads 165°F (74°C).
- While the chicken roasts, boil the chopped potatoes in salted water until tender, about 10–12 minutes. Drain and toss with 1 tablespoon butter; season with salt and pepper.
- Rest the chicken 3–5 minutes after removing from the oven. Serve each breast over buttered potatoes, ladling extra sauce on top, and sprinkle with Parmesan if desired.
Notes
Use half-and-half plus 2 tablespoons butter if you don’t have heavy cream. Yukon Gold or red potatoes hold their shape well.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian