Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 pounds baby potatoes, halved
- 2 tablespoons olive oil (for potatoes)
- 1 teaspoon paprika
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Toss the halved potatoes with 2 tablespoons olive oil, paprika, salt, and pepper. Spread on a baking sheet and roast for 30-35 minutes until golden and crispy.
- Meanwhile, season chicken breasts with salt, pepper, and thyme. Heat 1/4 cup olive oil in a large skillet over medium-high heat. Add chicken and cook for 6-7 minutes per side until golden brown and cooked through. Remove and set aside.
- In the same skillet, add minced garlic and cook for 1 minute until fragrant. Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese and stir until sauce thickens, about 3-4 minutes.
- Return chicken to the skillet, spoon sauce over the top, and cook for another 2 minutes to incorporate flavors. Garnish with chopped parsley before serving.
Notes
- You can substitute heavy cream with half-and-half for a lighter sauce.
- For extra flavor, add a pinch of red pepper flakes to the sauce.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C).
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 560 Kcal
- Sugar: 4g
- Sodium: 760mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 125mg