Ingredients
For the Chicken
1½ lb (700 g) boneless skinless chicken breasts or thighs
2 tbsp olive oil
1 tsp paprika
1 tsp dried thyme or rosemary
Salt and black pepper, to taste
For the Roasted Garlic Potatoes
1½ lb (700 g) baby potatoes, halved
3 tbsp olive oil
4 cloves garlic, minced
1 tsp dried thyme or rosemary
Salt and black pepper, to taste
For the Creamy Herb Sauce
1 cup heavy cream or half-and-half
¼ cup chicken broth
2 tbsp unsalted butter
1 tsp Dijon mustard
2 tsp fresh parsley, chopped
1 tsp fresh thyme, chopped (or ½ tsp dried)
Salt and black pepper, to taste
Directions
Preheat Oven
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roast the Potatoes
Toss halved potatoes with olive oil, garlic, thyme, salt, and pepper. Spread on the baking sheet and roast 25–30 minutes, turning halfway, until golden and tender.
Cook the Chicken
Season chicken with olive oil, paprika, thyme, salt, and pepper. Heat a skillet over medium-high heat and sear chicken 3–4 minutes per side until golden. Transfer to the oven for 10–15 minutes if thicker, until cooked through.
Prepare the Creamy Herb Sauce
In a small saucepan, melt butter over medium heat. Add chicken broth, cream, and Dijon mustard. Simmer 3–5 minutes until slightly thickened. Stir in parsley, thyme, salt, and pepper.
Serve
Plate roasted garlic potatoes and top with creamy herb chicken. Drizzle sauce over the chicken and potatoes and garnish with extra parsley if desired.
Nutritional Information (Approximate per serving)
Calories: 520
Protein: 38 g
Carbohydrates: 28 g
Fat: 30 g
Fiber: 4 g