Ingredients
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4 boneless, skinless chicken breasts (or thighs)
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1 lb baby potatoes, halved or quartered
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2 tablespoons olive oil, divided
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1 teaspoon garlic powder
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1 teaspoon onion powder
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Salt and pepper, to taste
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1 cup heavy cream
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1/2 cup chicken broth
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1/4 cup grated Parmesan cheese
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2 tablespoons butter
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1/2 teaspoon dried thyme or Italian seasoning
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1/2 teaspoon paprika (optional for extra flavor)
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2 cups cooked rice (white, jasmine, or basmati works well)
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Fresh parsley, chopped (optional, for garnish)
Instructions
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Roast the Potatoes:
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Preheat the oven to 400°F (200°C).
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Place the halved or quartered potatoes on a baking sheet.
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Drizzle with 1 tablespoon olive oil and sprinkle with garlic powder, onion powder, salt, and pepper. Toss to coat evenly.
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Roast in the oven for 25–30 minutes or until golden and crispy, tossing halfway through.
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Cook the Chicken:
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While the potatoes are roasting, heat 1 tablespoon olive oil in a large skillet over medium-high heat.
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Season the chicken breasts with salt, pepper, paprika, and dried thyme.
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Add chicken to the skillet and cook for 6–7 minutes per side, or until fully cooked and golden brown on the outside.
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Remove the chicken from the skillet and set aside to keep warm.
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Make the Creamy Sauce:
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In the same skillet, melt butter over medium heat.
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Add chicken broth, scraping up any browned bits from the bottom of the skillet.
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Stir in heavy cream and bring to a simmer.
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Cook for 3–4 minutes until the sauce thickens slightly.
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Add grated Parmesan cheese, stirring until the sauce becomes creamy and smooth.
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Season with salt and pepper to taste.
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Combine and Serve:
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Return the cooked chicken breasts to the skillet, spooning some of the creamy sauce over them.
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Let everything simmer together for 2–3 minutes, allowing the flavors to meld.
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Serve the creamy chicken with roasted potatoes and a scoop of fluffy rice.
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Garnish with fresh parsley if desired.
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