Creamy Garlic Herb Chicken with Roasted Potatoes
Ingredients:
For the chicken:
• 2 large chicken breasts, cut into strips or chunks
• Salt and black pepper to taste
• 1 tbsp olive oil
• 3 cloves garlic, minced
• ¾ cup heavy cream
• ¼ cup chicken broth
• ¼ cup grated Parmesan cheese
• 1 tsp Italian seasoning
• ½ tsp chili flakes (optional)
• 2 tbsp fresh parsley, finely chopped
For the roasted potatoes:
• 1½ lbs baby potatoes, halved
• 2 tbsp olive oil
• 1 tsp dried rosemary or thyme
• Salt and pepper to taste
⸻
Instructions:
1. Roast the Potatoes:
• Preheat oven to 425°F (220°C).
• Toss halved potatoes with olive oil, rosemary, salt, and pepper.
• Spread on a baking sheet, cut side down.
• Roast for 25–30 minutes, flipping halfway, until golden and crispy.
2. Cook the Chicken:
• Season chicken pieces with salt and pepper.
• In a skillet, heat 1 tbsp olive oil over medium-high heat.
• Cook chicken until browned and cooked through (about 5–7 minutes). Remove and set aside.
3. Make the Cream Sauce:
• In the same skillet, reduce heat to medium.
• Add minced garlic and sauté for 1 minute.
• Pour in chicken broth and simmer 2–3 minutes.
• Add cream, Parmesan, Italian seasoning, and chili flakes.
• Stir and simmer until slightly thickened, about 3–5 minutes.
• Add parsley and return chicken to the pan. Coat well in sauce.
4. Serve:
• Plate creamy chicken with a generous portion of crispy roasted potatoes.
• Garnish with more parsley if desired. Serve hot!