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Pan-seared chicken breasts in a creamy garlic sauce served with herb-roasted baby potatoes

Creamy Garlic Chicken with Roasted Baby Potatoes

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 650
Ingredients Method

Ingredients
  

  • 1.5 lbs baby potatoes, halved
  • 4 boneless skinless chicken breasts
  • 4 tablespoons olive oil, divided
  • 4 garlic cloves , minced
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 0.5 cup grated Parmesan cheese
  • 1 teaspoon dried rosemary
  • 1 teaspoon Italian seasoning
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Toss halved baby potatoes with 2 tablespoons olive oil, dried rosemary, salt, and pepper on a rimmed baking sheet.
  3. Roast potatoes for 25 to 30 minutes, turning once, until golden brown and tender.
  4. Season chicken breasts with salt and pepper; heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat.
  5. Sear chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F (74°C). Remove and set aside.
  6. In the same skillet, sauté minced garlic for 1 minute until fragrant.
  7. Pour in chicken broth and heavy cream, scraping the bottom of the pan to deglaze and release browned bits.
  8. Simmer the sauce for 3 to 5 minutes until slightly reduced, then whisk in Parmesan cheese and Italian seasoning.
  9. Return chicken to the skillet to coat with sauce and garnish with fresh parsley.
  10. Serve the chicken and garlic cream sauce immediately alongside the roasted baby potatoes.