Description
Cheesy Herb Chicken with Roasted Potatoes
Ingredients:
For the Chicken:
4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper, to taste
1 cup shredded mozzarella cheese
Fresh thyme sprigs, for garnish
For the Roasted Potatoes:
1 pound baby potatoes, halved
1 tablespoon olive oil
1 teaspoon dried rosemary
Salt and pepper, to taste
Instructions:
1. Prepare the Roasted Potatoes:
Preheat your oven to 400°F (200°C). Place the halved baby potatoes on a baking sheet and drizzle with olive oil. Sprinkle with rosemary, salt, and pepper. Toss to coat evenly. Roast in the preheated oven for 20 minutes.
2. Prepare the Chicken:
While the potatoes are roasting, season the chicken breasts with garlic powder, onion powder, dried thyme, dried oregano, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side, or until golden brown and cooked through.
3. Add the Cheese:
Once the chicken is cooked, remove from the skillet and set aside. Lower the heat and place the roasted potatoes around the chicken in the same skillet. Sprinkle the shredded mozzarella cheese on top of the chicken breasts. Cover the skillet and cook for 2-3 minutes, allowing the cheese to melt.
4. Serve:
Garnish the chicken with fresh thyme sprigs and serve hot with the roasted potatoes.
This Cheesy Herb Chicken with Roasted Potatoes is a comforting, delicious meal with juicy chicken, gooey melted cheese, and flavorful roasted potatoes that everyone will love!
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