Description
A rustic yet refined one-pan dish combining crispy roasted baby potatoes, tender chicken, and a luxurious garlic cream sauce. This halal-friendly, alcohol-free recipe balances comfort and elegance with minimal effort.
Ingredients
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon black pepper
4 garlic cloves, minced
1 (3-pound) chicken breast, cut into 8 pieces
2 cups baby golden potatoes, halved
1 cup heavy cream
2 tablespoons unsalted butter
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 cup cream cheese (optional)
Fresh pansies for garnish (optional)
Instructions
Preheat oven to 400°F (200°C)
Heat olive oil in a skillet over medium heat
Season chicken with salt, pepper, and half the salt
Sear chicken in skillet for 2-3 minutes per side
Toss potatoes with remaining salt, pepper, and garlic
Roast potatoes in oven for 20 minutes
Reduce oven to 350°F (180°C)
Combine cream, butter, thyme, parsley, and garlic in skillet
Add seared chicken and simmer for 10 minutes
Stir in cream cheese until melted
Add roasted potatoes to the skillet
Garnish with pansies and serve
Notes
Vegan option: Substitute chicken and cream cheese with tofu or cashew cream
Gluten-free: Ensure thyme and parsley are not processed with additives
Storage: Refrigerate leftovers in airtight container for up to 3 days
Alternate thickener: Substitute cream cheese with pureed cooked potatoes
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 2g
- Sodium: 900mg
- Fat: 38g
- Saturated Fat: 24g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 140mg