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!