Description
A creamy, herby chicken dish served with golden roasted potatoes, perfect for weeknights or entertaining.
Ingredients
- 4 boneless skinless chicken breasts (about 1 to 1.5 lb total)
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 2 tablespoons olive oil (plus more for tossing potatoes)
- 2 cloves garlic, minced
- 1 tablespoon fresh herbs, chopped (thyme, parsley, or basil)
- Salt and freshly ground black pepper, to taste
- 2 cups Yukon Gold or red potatoes, diced
Instructions
- Preheat oven to 400°F (200°C).
- Toss diced potatoes with a drizzle of olive oil, salt, and pepper. Spread in a single layer on a baking sheet. Roast for 25–30 minutes, turning once halfway, until golden and crisp.
- Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering.
- Pat chicken dry and season both sides with salt and pepper. Add to skillet and sear for 5–7 minutes per side until browned and the internal temperature reaches 165°F.
- Remove chicken to a plate and tent loosely with foil to rest.
- In the same skillet, add minced garlic and sauté for 30–45 seconds until fragrant.
- Pour in chicken broth and bring to a simmer, scraping up any browned bits. Stir in heavy cream and chopped herbs, and let the sauce reduce for 2–3 minutes until slightly thickened.
- Taste and season with salt and pepper.
- Return chicken to the skillet, spoon sauce over each piece, and simmer for 4–5 minutes to meld flavors and reheat the chicken through.
- Serve each breast topped with sauce alongside roasted potatoes, garnished with extra fresh herbs.
Notes
For lighter sauce, use half-and-half or whole milk thinned with a tablespoon of flour. Substitute coconut cream for dairy-free version. Serve over rice or pasta for a different spin.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Searing
- Cuisine: Italian