Description
A cozy weeknight dinner that features seared chicken in a silky garlic cream sauce paired with roasted baby potatoes, perfect for busy cooks.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups baby potatoes, halved
- 1 cup heavy cream
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Preheat the oven to 400°F (200°C). Wash and halve the baby potatoes. Pat the chicken dry, season with salt, pepper, and thyme.
- In a large skillet, heat 1 tablespoon olive oil over medium heat. Add chicken and cook for 5–7 minutes on each side until golden brown and cooked through. Remove chicken and set aside.
- Add remaining olive oil to the skillet. Sauté minced garlic for 30–45 seconds until fragrant. Pour in heavy cream and stir to combine, scraping the pan.
- Return chicken to skillet, spoon sauce over it, and simmer for about 10 minutes over low heat.
- On a baking sheet, place the halved potatoes, drizzle with olive oil, season, and toss cut-side down. Roast for 25–30 minutes until golden and tender.
- Serve chicken topped with garlic sauce alongside roasted potatoes, garnished with parsley.
Notes
For extra crisp potatoes, broil for the last 2–3 minutes of roasting. Use a meat thermometer to check chicken doneness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Sautéing and Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 610
- Sugar: 2.5g
- Sodium: 450mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1.5g
- Protein: 57g
- Cholesterol: 150mg