Garlic Chicken Potatoes (Print Version)
# Ingredients:
→ Chicken Prep
01 -
4 boneless, skinless chicken breasts
02 -
Ground black pepper—whatever you need
03 -
A pinch of salt, up to you
04 -
1 tsp garlic powder
05 -
2 tbsp olive oil
06 -
4 garlic cloves, minced
07 -
1 cup heavy cream
08 -
1 cup chicken broth
09 -
1 tbsp Dijon mustard
10 -
1/2 cup shredded Parmesan
11 -
1 tsp Italian herbs
12 -
A small handful of chopped parsley, if you want
→ Baby Potatoes
13 -
1.5 lbs small potatoes, halved
14 -
2 tbsp olive oil
15 -
1 tsp dried rosemary or thyme
16 -
1 tsp garlic powder
17 -
Salt—adjust to taste
18 -
Black pepper, cracked, as needed
# Instructions:
01 -
Heat your oven to 425°F. Line a baking sheet with parchment paper. Toss potato halves in a bowl with olive oil, garlic powder, rosemary or thyme, salt, and pepper. Lay them out cut-side down on the sheet.
02 -
Bake potatoes for 25-30 minutes, flipping them halfway to crisp them up on all sides.
03 -
As the potatoes roast, season chicken with salt, pepper, and garlic powder. Warm olive oil in a pan over medium-high heat. Sear each side of the chicken for 4-5 minutes until browned and cooked through. Take them out and set aside.
04 -
Lower the heat and add garlic to the skillet. Stir it around for a minute until fragrant. Pour in the broth, scraping up bits stuck to the pan. Let it simmer for 2-3 minutes.
05 -
Pour in heavy cream and mix in Parmesan, Dijon mustard, and Italian seasoning. Stir it well and let it simmer for 3-5 minutes to thicken slightly.
06 -
Place the chicken back into the pan. Spoon the sauce over the top and let it warm for 2-3 minutes. Serve the saucy chicken with the roasted potatoes. Sprinkle parsley if you're feeling extra fancy.
# Notes:
01 -
For deeper flavor, let the chicken rest before slicing.