Creamy Garlic Herb Chicken with Roasted Potatoes 凜
Ingredients:
For the Chicken:
4 boneless, skinless chicken breasts
2 tbsp olive oil 㮝
2 garlic cloves, minced 龍
1 cup heavy cream 拏
1/2 cup chicken broth 北
1/3 cup grated Parmesan cheese 燎
1 tsp dried thyme
1 tsp dried parsley
Salt and black pepper to taste 蓼
For the Potatoes:
500g baby potatoes, halved 凜
2 tbsp olive oil 㮝
1 tsp garlic powder 龍
1 tsp dried rosemary
Salt and black pepper to taste 蓼
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Instructions:
1. Roast the Potatoes:
Preheat oven to 200C 400F.
Toss the potatoes with olive oil, garlic powder, rosemary, salt, and pepper.
Spread on a baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and crispy.
2. Cook the Chicken:
Season chicken breasts with salt and pepper.
Heat olive oil in a large skillet over medium heat. Sear the chicken for 5-6 minutes per side until golden brown and fully cooked. Remove from skillet and set aside.
3. Make the Creamy Garlic Sauce:
In the same skillet, sauté minced garlic until fragrant.
Add chicken broth, heavy cream, Parmesan cheese, thyme, and parsley. Simmer for 5 minutes, stirring frequently, until the sauce thickens.
4. Combine and Serve:
Return the chicken to the skillet and spoon the creamy sauce over it. Let it simmer for 2-3 minutes.
Serve the chicken with roasted potatoes on the side. Garnish with fresh parsley for an elegant touch.
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