Ingredients:
4 chicken breasts (boneless, skinless)
1 lb baby potatoes, halved
2 tbsp olive oil
4 garlic cloves, minced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup Parmesan cheese, grated
1 tsp Italian seasoning
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions:
Preheat oven to 400°F (200°C). Toss halved potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
While the potatoes roast, season chicken breasts with salt, pepper, and Italian seasoning.
In a large skillet, heat 1 tbsp olive oil and sear chicken breasts for 4-5 minutes per side until golden. Remove and set aside.
In the same skillet, sauté garlic until fragrant. Add chicken broth and heavy cream, bringing it to a simmer.
Stir in Parmesan cheese until the sauce thickens. Return the chicken to the skillet and spoon sauce over the top.
Serve chicken and roasted potatoes drizzled with the garlic Parmesan cream sauce. Garnish with fresh parsley.
Notes:
For extra flavor, add a pinch of red pepper flakes to the sauce.
Prep Time: 10 mins | Cooking Time: 30 mins | Total Time: 40 mins | Kcal: 600 | Servings: 4
