Welcome friends! Today we have the ultimate comfort food dinner — juicy, golden-seared chicken breasts smothered in a rich, garlicky Parmesan cream sauce, served alongside irresistibly crispy roasted baby potatoes. This one-pan wonder is weeknight-easy but impressive enough for company. Let’s get cooking!
Prep Time: 15 min | Cook Time: 30 min | Total: 45 min | Calories: ~580 kcal per serving
INGREDIENTS
- 4 boneless, skinless chicken breasts
- 1 pinch salt and black pepper
- 1 teaspoons garlic powder (for chicken)
- 2 tablespoons olive oil (for chicken)
- 4 garlic cloves, minced
- 1 cups chicken broth
- 1 cups heavy cream
- 0.5 cups grated Parmesan cheese
- 1 tablespoons Dijon mustard
- 1 teaspoons Italian seasoning
- 1 tablespoons fresh parsley, chopped (optional)
- 24.3 ounces baby potatoes, halved
- 2 tablespoons olive oil (for potatoes)
- 1 teaspoons garlic powder (for potatoes)
- 1 teaspoons dried rosemary or thyme
STEPS
- Preheat & prep potatoes: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. In a bowl, toss 24.3 ounces baby potatoes, halved with 2 tablespoons olive oil (for potatoes), 1 teaspoons garlic powder (for potatoes), 1 teaspoons dried rosemary or thyme, salt, and pepper until evenly coated. Spread in a single layer on the prepared baking sheet.
- Roast the potatoes: Roast the potatoes for 25–30 minutes, flipping halfway through, until golden brown and crispy on the outside and tender inside.
- Season & sear the chicken: While the potatoes roast, season 4 boneless, skinless chicken breasts on both sides with 1 pinch salt and black pepper, and 1 teaspoons garlic powder (for chicken). Heat 2 tablespoons olive oil (for chicken) in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes per side until golden and cooked through. Remove and set aside.
- Sauté the garlic: Lower the skillet heat to medium. Add 4 garlic cloves, minced to the same pan and sauté for 1 minute until fragrant — don’t let it burn!
- Deglaze with broth: Pour in 1 cups chicken broth and simmer for 2–3 minutes, using a wooden spoon to scrape up all those flavorful browned bits from the bottom of the pan.
- Build the creamy sauce: Stir in 1 cups heavy cream, 0.5 cups grated Parmesan cheese, 1 tablespoons Dijon mustard, and 1 teaspoons Italian seasoning. Simmer for 3–5 minutes, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon.
- Return chicken & finish: Nestle the seared chicken back into the skillet, spooning the sauce over the top. Simmer for another 2–3 minutes until everything is heated through and the chicken is fully coated.
- Serve & garnish: Plate the chicken alongside the crispy roasted potatoes. Spoon extra creamy garlic sauce generously over the top and garnish with 1 tablespoons fresh parsley, chopped (optional) if desired. Serve immediately and enjoy!
NOTES
Pro Tips for the Best Results:
Pound your chicken even — for uniform thickness so the chicken cooks evenly and stays juicy throughout, not dry on the edges.
Use freshly grated Parmesan — pre-shredded cheese contains anti-caking agents that can make your sauce grainy. Freshly grated melts perfectly into a silky smooth sauce.
Don’t skip the sear — those golden-brown bits left in the pan (fond) are pure flavor gold. They dissolve into the broth and give the sauce incredible depth.
Dry your potatoes before roasting — pat them dry with a paper towel after halving. Less moisture = crispier potatoes. Space them out so they roast, not steam.
Watch your garlic — burnt garlic turns bitter fast. Keep the heat at medium and stir constantly for just 60 seconds.
Sauce too thin? — Let it simmer a minute or two longer uncovered. Too thick? Add a splash of chicken broth to loosen it up.
