Description
A creamy, herby chicken served over golden roasted potatoes, perfect for busy weeknights or special occasions.
Ingredients
- 4 boneless, skinless chicken breasts (about 1–1.5 lb total)
- 2 cups potatoes, diced (Yukon Gold or red)
- 2 tablespoons olive oil (plus more for tossing potatoes)
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 1 tablespoon fresh herbs, chopped (thyme, parsley, or basil)
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced potatoes with olive oil, salt, and pepper.
- Spread them in a single layer on a baking sheet and roast for 25–30 minutes, turning once halfway.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Pat the chicken dry and season both sides with salt and pepper.
- Sear the chicken for 5–7 minutes per side until browned and cooked to 165°F (74°C).
- Transfer the chicken to a plate and tent loosely with foil.
- Add minced garlic to the same skillet and sauté for 30–45 seconds.
- Pour in the chicken broth to deglaze and scrape the browned bits.
- Stir in the heavy cream and chopped fresh herbs, letting it simmer and reduce for 2–3 minutes.
- Return the chicken to the skillet, spooning sauce over it, and warm for 4–5 minutes.
- Serve the chicken over the roasted potatoes with extra herbs and black pepper.
Notes
For a lighter sauce, use half-and-half but simmer longer. Refrigerate leftovers for up to 3–4 days; freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Searing
- Cuisine: American