Description
A comforting dish featuring succulent chicken in a creamy sauce, paired with crispy roasted baby potatoes.
Ingredients
Scale
- 1 lb (450g) Baby gold potatoes, halved
- 2 tbsp Olive oil
- 1 tsp Garlic powder
- 1 tsp Dried oregano or thyme
- Salt and black pepper to taste
- 2 large Chicken breasts, sliced horizontally into cutlets
- 1 tbsp Olive oil and 1 tbsp Butter
- 1 tsp Smoked paprika
- 1 tbsp Butter
- 3 cloves Garlic, minced
- 1/2 cup Chicken broth
- 3/4 cup Heavy cream
- 1/4 cup Parmesan cheese, finely grated
- 1 tsp Dijon mustard
- 2 tbsp Fresh Italian parsley, finely chopped
- Optional: 2 tbsp finely diced pickles or capers
Instructions
- Preheat your oven to 200°C (400°F).
- Toss the halved potatoes with olive oil, garlic powder, oregano, salt, and pepper, then arrange them on a baking sheet.
- Roast the potatoes for 25–30 minutes until crispy and golden-brown.
- Pat the chicken cutlets dry and season with smoked paprika, garlic powder, salt, and pepper.
- Sear the chicken in a hot skillet with olive oil and butter for 4–5 minutes per side until golden-brown.
- Remove the chicken and let it rest.
- Add butter and minced garlic to the same skillet, sautéing until aromatic.
- Deglaze the pan with chicken broth and simmer until reduced by half.
- Stir in heavy cream and Dijon mustard, cooking until thickened.
- Add Parmesan cheese until melted.
- Plate the sliced chicken with roasted potatoes and drizzle with sauce, garnished with parsley.
Notes
Make the sauce ahead and store it in the refrigerator for up to two days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Searing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg
Keywords: Creamy Chicken, Roasted Potatoes, Comfort Food, Family Dinner