Description
A comforting dish featuring garlicky Parmesan chicken served with crispy roasted potatoes, perfect for weeknight dinners.
Ingredients
- 2 large boneless, skinless chicken breasts (about 1.5 lb)
- 4 tbsp olive oil, divided (2 tbsp for searing, 2 tbsp for potatoes)
- 6–8 cloves garlic, minced (divided use)
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- Salt and 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 (substitute: half-and-half for lighter sauce)
- 1/4 cup grated Parmesan cheese (freshly grated)
- 1 tbsp cornstarch
- 2 tbsp cold water
- 2 tbsp fresh parsley, chopped (garnish)
- 1 tbsp lemon juice
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment or foil for easy cleanup.
- Toss the cubed potatoes with 2 tbsp olive oil, garlic powder, onion powder, rosemary, salt, and pepper. Spread in a single layer on the baking sheet. Roast for 30–40 minutes, flipping once halfway, until golden and crisp.
- While potatoes roast, pat chicken dry and season all over with Italian seasoning, paprika, salt, and pepper.
- Heat 2 tbsp olive oil in a large ovenproof skillet over medium-high heat. Add chicken and sear 3–4 minutes per side until golden.
- Remove chicken from the skillet and tent with foil to rest.
- Reduce heat to medium-low and add 6–8 minced garlic to the pan. Sauté for 30–45 seconds until fragrant but not brown.
- Pour in 1 cup low-sodium chicken broth and bring to a gentle simmer, scraping up any browned bits.
- Stir in 1/2 cup heavy cream, 1/4 cup grated Parmesan, 1 tbsp lemon juice, and season with salt and pepper to taste.
- Whisk 1 tbsp cornstarch with 2 tbsp cold water to make a slurry. Whisk the slurry into the simmering sauce and cook for 1–2 minutes until it thickens.
- Return chicken to the skillet, spoon sauce over the breasts, and transfer the skillet to the oven for 5–10 minutes to finish.
- Garnish with chopped parsley and serve the chicken over the roasted potatoes.
Notes
Start with potatoes as they take the longest. A straightforward, comforting recipe that can be easily adjusted for dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian