Ingredients
Scale
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 1 tsp garlic powder
- 1 tbsp olive oil
- 1 tbsp butter
- 4 garlic cloves, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1 tbsp fresh chopped parsley
- 1.5 lbs baby potatoes, halved
- 2 tbsp olive oil (for potatoes)
- 1 tsp garlic powder (for potatoes)
- 1 tsp dried thyme or rosemary
Instructions
- Preheat oven to 400°F (200°C). Line a baking tray with parchment paper.
- Prep potatoes: Toss halved baby potatoes with 2 tbsp olive oil, 1 tsp garlic powder, dried thyme or rosemary, salt and pepper. Spread on tray and roast 30–35 minutes, flipping halfway, until crispy and golden.
- Season chicken: Pat chicken breasts dry and season with salt, black pepper, and 1 tsp garlic powder.
- Sear chicken: In a large skillet over medium heat, add 1 tbsp olive oil and 1 tbsp butter. Cook chicken 5–6 minutes per side until golden and cooked through. Remove and set aside.
- Make sauce: In the same skillet, add minced garlic and sauté ~1 minute until fragrant. Stir in heavy cream, chicken broth, Parmesan cheese, and Italian seasoning. Simmer 3–4 minutes until slightly thickened.
- Finish: Return chicken to skillet, spoon sauce over the breasts, and simmer 2–3 minutes to combine flavors.
- Serve: Plate chicken with roasted baby potatoes and garnish with fresh chopped parsley.
Notes
- Roast potatoes until very crispy—flip once for even browning.
- Use freshly grated Parmesan for a smoother sauce.
- If the sauce is too thick, thin with a splash of chicken broth or pasta water.
- For extra flavor, marinate chicken 30 minutes ahead with a little olive oil and garlic powder.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop & Oven
- Cuisine: American