Description
Grilled Chicken with Creamy Herb Sauce and Roasted Potatoes
Ingredients:
For the Chicken:
4 boneless, skinless chicken breasts
1 tsp garlic powder
1/2 tsp paprika
1/2 tsp dried thyme
Salt and black pepper to taste
2 tbsp olive oil
For the Creamy Herb Sauce:
2 tbsp butter
2 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/4 cup grated parmesan cheese
1 tbsp fresh parsley, chopped
Salt and black pepper to taste
For the Roasted Potatoes:
500g baby potatoes, halved
2 tbsp olive oil
1 tsp garlic powder
1/2 tsp dried rosemary or thyme
Salt and black pepper to taste
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Instructions:
1. Prepare the Potatoes:
Preheat your oven to 200°C (400°F).
Toss the halved baby potatoes with olive oil, garlic powder, rosemary, salt, and pepper. Spread them on a baking sheet in a single layer and roast for 25-30 minutes until golden and tender.
2. Cook the Chicken:
Season the chicken breasts with garlic powder, paprika, thyme, salt, and black pepper.
Heat olive oil in a skillet over medium heat. Cook the chicken for 4-5 minutes per side, or until fully cooked and golden brown. Remove and set aside.
3. Make the Creamy Herb Sauce:
In the same skillet, melt butter and sauté minced garlic for 1 minute.
Add chicken broth and scrape the bottom of the skillet to deglaze.
Stir in heavy cream, parmesan cheese, and parsley. Simmer for 2-3 minutes until the sauce thickens slightly. Season with salt and black pepper.
4. Serve:
Place the cooked chicken on a plate, drizzle with the creamy herb sauce, and serve alongside the roasted potatoes.
Garnish with extra parsley if desired and enjoy!
Step-by-Step Guide
Follow this detailed guide for perfect execution. First, preheat your oven and prepare the potatoes for roasting, as they take the longest. While they cook, pat the chicken breasts dry with a paper towel; this ensures a good sear. Season them generously on both sides. Use a heavy-bottomed skillet for the chicken to maintain even heat. After removing the cooked chicken, immediately start the sauce in the same pan to capture all the flavorful browned bits (fond). Let the sauce simmer gently to thicken and reduce slightly. The potatoes and chicken should finish around the same time for a hot, fresh meal.
Serving Suggestions
This dish is a complete meal, but you can elevate it with simple additions. Serve with a crisp green salad dressed with a light vinaigrette to cut through the richness of the sauce. Steamed green beans, asparagus, or roasted carrots also make excellent colorful sides. For a fresh element, top the dish with a sprinkle of extra chopped parsley, chives, or a squeeze of lemon juice just before serving.
How-to Summary
In summary: roast seasoned potatoes at 200°C for 25-30 mins. Season and pan-sear chicken breasts until cooked through. In the same pan, make a sauce by sautéing garlic, deglazing with broth, then simmering with cream, parmesan, and herbs. Serve chicken topped with sauce alongside the crispy potatoes.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Absolutely. Boneless, skinless chicken thighs will work well. Adjust cooking time slightly as thighs may take a minute or two longer per side. Ensure the internal temperature reaches 74°C (165°F).
How can I make the sauce lighter?
Substitute half-and-half or whole milk for the heavy cream, but simmer it longer to thicken. Be careful not to boil it vigorously, as lower-fat dairy can separate.
What if my sauce is too thin?
Let it simmer for a few more minutes to reduce. For a quicker thickener, make a slurry with 1 teaspoon of cornstarch and 1 tablespoon of cold water, then whisk it into the simmering sauce.
Can I prepare any components ahead of time?
Yes. You can season the chicken and cut the potatoes ahead, storing them separately in the fridge. The sauce is best made fresh, but you can gently reheat it on the stove.
How do I know when the chicken is fully cooked?
The safest method is to use a meat thermometer. Insert it into the thickest part of the breast; it should read 74°C (165°F). The juices should also run clear when pierced.
Common Mistakes to Avoid
- Crowding the Pan: Avoid overcrowding the skillet when cooking the chicken. Cook in batches if necessary to ensure proper browning, not steaming.
- Overcooking the Chicken: Chicken breasts can dry out quickly. Remove them from the pan as soon as they reach the safe internal temperature and let them rest for a few minutes.
- Not Deglazing Properly: After sautéing the garlic, pour in the chicken broth and use a wooden spoon to thoroughly scrape up all the browned bits from the pan bottom. This adds immense flavor to the sauce.
- Boiling the Sauce: Once the cream is added, keep the sauce at a gentle simmer. A rolling boil can cause the sauce to break or become greasy.
Conclusion
This Grilled Chicken with Creamy Herb Sauce and Roasted Potatoes is a restaurant-quality meal that is deceptively simple to prepare at home. The key lies in the foundational techniques: achieving a good sear on the chicken, building a flavorful pan sauce, and roasting potatoes until crispy. By following the detailed steps and avoiding common pitfalls, you’ll create a satisfying, elegant dinner that is sure to impress. The creamy, herbaceous sauce perfectly complements the savory chicken and hearty potatoes, making this a well-balanced and delicious dish for any occasion.