Ingredients
Scale
- 4 boneless skinless chicken breasts
- Salt, to taste
- Black pepper, to taste
- 2 teaspoons garlic powder, divided
- 4 cloves garlic, minced
- 3 tablespoons olive oil, divided
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon Dijon mustard
- 1 teaspoon Italian seasoning
- 1 tablespoon fresh parsley, chopped (optional)
- 1.5 pounds baby potatoes, halved
- 1 teaspoon dried rosemary or thyme
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Toss halved baby potatoes with 2 tablespoons olive oil, 1 teaspoon garlic powder, rosemary or thyme, salt, and pepper. Roast 25–30 minutes, turning once halfway, until golden and crisp.
- Season chicken breasts with salt, pepper, and remaining 1 teaspoon garlic powder.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden and cooked through; transfer to plate.
- Sauté minced garlic in skillet 1 minute. Add chicken broth and scrape browned bits, simmer 2–3 minutes.
- Add heavy cream, Parmesan, Dijon mustard, and Italian seasoning. Simmer 3–5 minutes to thicken slightly.
- Return chicken to skillet, spoon sauce over, and simmer 2–3 minutes until heated through.
- Serve chicken with roasted potatoes, garnished with parsley if desired.
Notes
- Marinate chicken for enhanced flavor.
- Include additional vegetables with potatoes if desired.
- Ensure chicken reaches 165°F internal temperature.
- Store leftovers in an airtight container up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Pan-Seared & Roasted
- Cuisine: American
- Diet: Gluten Free