Herb-Crusted Chicken with Golden Potatoes, Roasted Tomatoes & Creamy Garlic Drizzle
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 2
Calories per serving: ~600 kcal
Ingredients
Chicken:
2 boneless, skinless chicken breasts
1 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp paprika
Salt & pepper to taste
1 tbsp fresh chopped parsley (for garnish)
Roasted Potatoes:
8–10 baby potatoes, halved
1 tbsp olive oil
1/2 tsp dried rosemary or Italian herbs
Salt and pepper
Tomatoes:
6–8 cherry tomatoes, halved
Light drizzle of olive oil
Pinch of sea salt
Garlic Cream Sauce:
1 tbsp butter
1 garlic clove, minced
1/2 cup heavy cream
1/4 cup grated Parmesan
Salt & cracked black pepper
Instructions
Preheat Oven: Set to 425°F (220°C).
Prepare the Potatoes: Toss potato halves with olive oil, rosemary, salt, and pepper. Spread on a lined baking tray and roast for 25–30 minutes, flipping halfway.
Add Tomatoes: In the last 8–10 minutes of roasting, add tomatoes to the tray. Lightly oil and season.
Cook the Chicken: While the veggies roast, season the chicken with olive oil, garlic powder, paprika, salt, and pepper. Grill or pan-sear over medium-high heat for 5–6 minutes per side. Rest, then slice.
Make the Garlic Cream Sauce: Melt butter in a small pan. Add garlic and cook 30 seconds. Stir in cream and simmer for 2–3 minutes. Add Parmesan, stir until melted, and season.
Serve It Up: Plate sliced chicken with potatoes and tomatoes. Spoon garlic sauce generously over chicken and garnish with parsley.
Extras & Variations
Add a handful of spinach to the sauce for color and nutrition.
Swap potatoes for roasted carrots or cauliflower for a lighter option.
Use Greek yogurt in place of cream for a tangy twist.