Creamy Chicken with Roasted Potatoes & Asparagus
Ingredients:
2 chicken breasts
2 cups baby potatoes (halved)
1 bunch asparagus (trimmed)
2 tbsp olive oil
Salt & pepper
Sauce: 1 tbsp butter, 1 clove garlic (minced), 1/2 cup chicken broth, 1/2 cup heavy cream, chopped chives (optional)
Instructions:
1. Roast Potatoes: Toss halved potatoes with olive oil, salt, and pepper. Roast at 400°F (200°C) for ~25 mins.
2. Cook Chicken: Season chicken breasts with salt and pepper. Sear in a skillet with olive oil over medium-high heat until browned and cooked through (about 5–6 mins each side). Remove and set aside.
3. Make Sauce: In the same pan, melt butter, add garlic. Sauté 1 min. Pour in broth; simmer briefly. Stir in cream and simmer until slightly thickened. Return chicken to coat.
4. Asparagus: Lightly season and roast or steam for 5–8 mins until tender.
5. Serve: Plate chicken, drizzle with sauce, and serve alongside roasted potatoes and asparagus. Garnish with chives if desired. Enjoy!