Creating Creamy Herb Chicken with Roasted Potatoes is straightforward if you follow these simple steps:
Preheat your oven to 400°F (200°C).
. Prepare Potatoes: In a large bowl, combine halved baby potatoes, olive oil, garlic powder, onion powder, paprika, thyme, rosemary, salt, and pepper. Toss until the potatoes are evenly coated.
. Roast Potatoes: Spread the seasoned potatoes on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes or until golden brown and fork-tender.
. Sear Chicken: While the potatoes are roasting, heat butter in a large skillet over medium-high heat. Season the chicken breasts with salt, pepper, and paprika. Sear the chicken for 5-6 minutes on each side until golden brown.
. Prepare Sauce: Reduce the heat to medium. Add minced garlic to the skillet and sauté for about 1 minute until fragrant. Pour in chicken broth and bring to a simmer.
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Stir in the heavy cream and Parmesan cheese. Allow the sauce to simmer gently for 5-7 minutes until thickened. Taste and adjust seasoning if necessary.
Add the seared chicken back into the skillet, spooning the creamy sauce over the top. Cook for an additional 5 minutes until the chicken is cooked through and coated in the sauce.
Once the potatoes are done roasting, serve the creamy herb chicken on plates alongside the roasted potatoes. Drizzle extra sauce over the top and garnish with chopped parsley.
