Tender chicken in a creamy garlic-Parmesan sauce served with crispy roasted baby potatoes — an easy family dinner favorite.

Scale

4 boneless skinless chicken breasts

1 tsp salt

1/2 tsp black pepper

1 tsp garlic powder

1 tbsp olive oil

4 cloves garlic, minced

1 cup chicken broth

1 cup heavy cream

1/2 cup Parmesan cheese, grated

1 tbsp Dijon mustard

1 tsp Italian seasoning

1.5 lbs baby potatoes, halved

2 tbsp olive oil

1 tsp garlic powder

1 tsp dried rosemary or thyme

Salt and pepper to taste

Fresh parsley for garnish

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1. Preheat oven to 425°F (220°C).

2. Toss potatoes with olive oil, garlic powder, herbs, salt, and pepper.

3. Roast for 25–30 minutes until golden and crispy.

4. Season chicken with salt, pepper, and garlic powder.

5. Sear chicken in olive oil until golden and cooked through.

6. Remove chicken and set aside.

7. Sauté garlic in the same pan for 30 seconds.

8. Add broth, cream, Parmesan, Dijon, and Italian seasoning.

9. Simmer until thickened.

10. Return chicken to pan and spoon sauce over top.

11. Serve with roasted potatoes and garnish with parsley.

Use half-and-half for a lighter sauce.

Substitute thighs for juicier meat.

Store leftovers in the fridge for up to 3 days.