Description
Indulge in this creamy garlic sauce over seared chicken, paired with golden, crispy potatoes. A perfect weeknight dinner that feels luxurious.
Ingredients
- 2 large boneless, skinless chicken breasts (about 1.5 pounds total)
- 4 tablespoons olive oil (divided; 2 for chicken, 2 for potatoes)
- 6–8 cloves garlic, minced (for the skillet base)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- Salt and freshly ground black pepper, to taste
- 1.5 pounds potatoes (Yukon Gold or Russet), peeled and cut into 1-inch cubes
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried)
- 1 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 2 cloves garlic, minced (for finishing the sauce)
- 1 tablespoon cornstarch + 2 tablespoons cold water (slurry)
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with foil or parchment for easier cleanup.
- Toss the cubed potatoes with 2 tablespoons olive oil, garlic powder, onion powder, chopped rosemary, salt, and pepper. Spread in a single layer on the sheet. Roast for 30–40 minutes, turning once halfway, until golden and crisp.
- While the potatoes roast, pat the chicken dry and rub with Italian seasoning, paprika, salt, and pepper. Let it sit for 5 minutes at room temperature to absorb the seasoning.
- Heat 2 tablespoons olive oil in a large skillet over medium-high. Add the chicken and sear for 3–4 minutes per side until golden and the internal temperature reaches 165°F (74°C). Remove the chicken and tent with foil to rest.
- Reduce heat to medium. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant, watching so it doesn’t burn.
- Pour in chicken broth, scraping up the browned bits (fond) from the pan; bring to a simmer.
- Reduce heat to low. Stir in heavy cream, Parmesan, and the remaining minced garlic. Simmer gently.
- Whisk cornstarch with cold water to form a slurry. Slowly whisk it into the sauce; cook for 2–3 minutes until the sauce thickens to coat the back of a spoon.
- Stir in lemon juice and taste, adjusting salt and pepper as needed.
- Return the seared chicken to the skillet, spooning the sauce over the breasts. Heat through, and if your skillet is oven-safe, place it in the oven for 5–10 minutes to meld flavors; otherwise, simmer on the stovetop for a couple more minutes.
- Garnish with chopped parsley and serve with the crispy potatoes.
Notes
For a lighter sauce, swap heavy cream for half-and-half. For dairy-free, use coconut milk and nutritional yeast.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American