Description
A comforting one-skillet meal featuring seared chicken and roasted baby potatoes in a silky garlic-parmesan cream sauce.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 1/2 lbs baby potatoes
- 4 cloves garlic, minced
- 2 teaspoons garlic powder, divided
- 1 tablespoon fresh parsley, chopped (plus extra for garnish)
- 1 teaspoon dried rosemary or thyme
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon Dijon mustard
- 1 teaspoon Italian seasoning
- Salt, to taste
- Black pepper, to taste
- 3 tablespoons olive oil, divided
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the baby potatoes with 1 tablespoon of olive oil, 1 teaspoon garlic powder, salt, and pepper; spread in a single layer on a baking sheet and roast for about 15-20 minutes until they begin to soften.
- Heat 1 tablespoon of olive oil in a large ovenproof skillet over medium heat; season the chicken with salt, pepper, and remaining garlic powder. Sear for about 5 minutes per side until golden.
- Remove chicken briefly and reduce heat to medium-low; add minced garlic and cook for about 1 minute.
- Pour in chicken broth, scrape brown bits, and stir in heavy cream, Dijon mustard, and Italian seasoning.
- Nestle chicken back in the skillet; sprinkle with Parmesan and parsley. Add roast potatoes.
- Transfer skillet to the oven and bake for 20-25 minutes until chicken is cooked through and potatoes are tender.
- Garnish with extra parsley before serving.
Notes
Use Yukon gold or small red potatoes if baby potatoes aren’t available. For a lighter sauce, swap half the heavy cream for whole milk.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American