Description
A luxurious weeknight dinner with tender chicken in a silky herb-infused cream sauce, served over buttered potatoes.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 tablespoon fresh herbs (thyme, rosemary, parsley, or a mix), chopped
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- 4 medium potatoes, chopped into 1-inch pieces
- 1 tablespoon butter
- Optional: grated Parmesan for topping
Instructions
- Preheat the oven to 400°F (200°C).
- Pat the chicken dry and season both sides with salt and pepper.
- Heat a large, oven-safe skillet over medium heat and add the olive oil.
- Add the chicken to the skillet and sear until golden brown, about 5 minutes per side.
- Transfer the seared chicken to a plate.
- Lower the heat slightly and add the minced garlic to the skillet.
- Sauté for 30–60 seconds until fragrant but not browned.
- Pour in the heavy cream and stir in the chopped fresh herbs.
- Return the chicken to the skillet and spoon sauce over each piece.
- Slide the skillet into the preheated oven and roast for 15–20 minutes.
- Place the chopped potatoes in salted cold water, bring to a boil, and cook until tender, about 10–12 minutes.
- Toss the hot potatoes with butter, and season with salt and pepper.
- Remove the skillet from the oven and let the chicken rest for 3–5 minutes.
- Serve each breast over a bed of buttered potatoes and spoon extra cream sauce on top.
Notes
Use half-and-half instead of heavy cream for a lighter sauce. Yukon Gold potatoes work great; russets are fine if preferred.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing and Roasting
- Cuisine: American