Description
Juicy seared chicken breasts simmered in a silky herb-and-garlic cream sauce, served with golden roasted potato wedges.
Ingredients
- 4 boneless, skinless chicken breasts (about 1½–2 lb total)
- 1 cup heavy cream
- 2 tablespoons fresh herbs (thyme, rosemary, or parsley), finely chopped
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil (plus extra for potatoes)
- 4 medium potatoes, cut into wedges
Instructions
- Preheat the oven to 400°F (200°C). Toss the potato wedges with 1–2 tablespoons olive oil and a generous pinch of salt and pepper. Spread in a single layer on a baking sheet and roast for 25–30 minutes until golden and crisp, turning once halfway through.
- While the potatoes roast, heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering.
- Season chicken breasts on both sides with salt and pepper. Add to the skillet and cook until well browned, about 2–3 minutes per side. Remove the chicken and set aside.
- Reduce heat to medium-low, add the minced garlic to the skillet, and sauté about 30–60 seconds until fragrant—don’t let it brown.
- Pour in the heavy cream and stir to deglaze the pan, scraping up browned bits. Add the chopped fresh herbs and season with salt and pepper. Bring the mixture to a gentle simmer.
- Return the chicken to the skillet, nestling the breasts into the sauce. Cover and let simmer for 10–15 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the sauce thickens slightly.
- Taste the sauce and adjust seasoning. If the sauce is too thin, simmer uncovered until reduced; if too thick, stir in a splash of chicken stock or water.
- Serve chicken with roasted potato wedges, spooning plenty of herb cream sauce over the top.
Notes
Use room-temperature chicken for even cooking. Fresh herbs brighten the sauce more than dried.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing and Roasting
- Cuisine: Italian