Description
A rich and creamy chicken dish with golden roasted potatoes, perfect for weeknight dinners or impressing guests.
Ingredients
- 4 boneless skinless chicken breasts (about 1–1.5 lb total)
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 2 tablespoons olive oil (plus more for tossing potatoes)
- 2 cloves garlic, minced
- 1 tablespoon fresh herbs, chopped (thyme, parsley, or basil)
- Salt and freshly ground black pepper, to taste
- 2 cups potatoes, diced (Yukon Gold or red potatoes)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment or foil for easy cleanup.
- Toss diced potatoes with a drizzle of olive oil, salt, and pepper. Spread in a single layer on the baking sheet.
- Roast the potatoes for 25–30 minutes, turning once halfway, until golden and crisp.
- Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering.
- Pat chicken dry and season both sides with salt and pepper. Add to the skillet and sear 5–7 minutes per side until browned and the internal temperature reaches 165°F.
- Remove the chicken to a plate and tent loosely with foil to rest for 5–7 minutes.
- In the same skillet, add minced garlic and sauté 30–45 seconds until fragrant but not browned.
- Pour in chicken broth and bring to a simmer, scraping up any browned bits with a wooden spoon.
- Stir in heavy cream and chopped herbs. Let the sauce reduce 2–3 minutes until slightly thickened. Taste and adjust salt and pepper.
- Return chicken to the skillet, spoon sauce over each piece, and simmer 4–5 minutes to meld flavors and reheat through.
- Serve each breast topped with sauce alongside roasted potatoes and garnish with extra fresh herbs.
Notes
Resting the chicken is essential—cutting too soon releases juices and dries the meat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing and Roasting
- Cuisine: Italian