Description
Creamy garlic sauce coated chicken served with crispy roasted potatoes. A comforting weeknight meal that feels special.
Ingredients
- 2 large boneless, skinless chicken breasts (about 1.5 lb)
- 4 tbsp olive oil, divided
- 6–8 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- Salt and pepper to taste
- 1.5 lb potatoes (Yukon Gold or Russet), peeled and cut into 1-inch cubes
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp fresh rosemary, chopped (or 1/2 tsp dried)
- 1 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tbsp cornstarch
- 2 tbsp cold water
- 2 tbsp fresh parsley, chopped (garnish)
- 1 tbsp lemon juice
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment or foil.
- Toss the cubed potatoes with 2 tbsp olive oil, garlic powder, onion powder, rosemary, salt, and pepper, then roast for 30–40 minutes, flipping halfway.
- Pat the chicken dry, season it, and sear in a skillet for 3–4 minutes per side until golden. Confirm an internal temp of 165°F, then remove chicken and tent with foil.
- Add minced garlic to the skillet, sautéing until fragrant.
- Pour in chicken broth, simmer, and scrape any browned bits from the pan.
- Stir in heavy cream, Parmesan, and lemon juice, seasoning to taste.
- Mix cornstarch with cold water to form a slurry, whisk into the sauce, and cook until thickened.
- Return chicken to the skillet, spoon the sauce over it, and finish in the oven for 5–10 minutes.
- Serve the chicken and sauce over roasted potatoes, garnished with parsley.
Notes
For crispy potatoes, ensure they are cut uniformly. Substitute half-and-half for a lighter sauce, and use coconut milk for a dairy-free option.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking and Searing
- Cuisine: Italian