Creamy Garlic Chicken wich Roasted Baby Potatoes

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 425°F (220°C).

Step 2

Line a large baking sheet with parchment paper.

Step 3

In a bowl, toss halved baby potatoes with olive oil, garlic powder, rosemary, salt, and pepper.

Step 4

Spread in a single layer on the baking sheet.

Step 5

Roast the potatoes for 25-30 minutes, flipping halfway through, until golden and crispy.

Step 6

While potatoes roast, season chicken breasts with salt, pepper, and garlic powder.

Step 7

In a large skillet, heat olive oil over medium-high heat.

Step 8

Sear chicken breasts for 4-5 minutes per side until golden and cooked through.

Step 9

Remove and set aside.

Step 10

In the same skillet, lower heat to medium.

Step 11

Add minced garlic and sauté for 1 minute.

Step 12

Stir in chicken broth and simmer for 2-3 minutes, scraping up any browned bits.

Step 13

Add heavy cream, Parmesan, Dijon mustard, and Italian seasoning.

Step 14

Simmer for 3-5 minutes until sauce thickens slightly.

Step 15

Return chicken to the skillet, coating with the sauce.

Step 16

Simmer for another 2-3 minutes until heated through.

Step 17

Serve hot, spooning creamy garlic sauce over the chicken and alongside crispy roasted potatoes. Garnish with chopped parsley if desired.