Creamy Garlic Butter Chicken with Roasted Potatoes
A comforting chicken dish enveloped in a rich, creamy garlic butter sauce, paired with roasted potatoes and asparagus. Perfect for weeknight dinners and meal prep.
Ingredients
Chicken and Sauce
- 4 pieces chicken breasts, boneless and skinless Make sure they are of even thickness for consistent cooking.
- 4 tablespoons butter Use real butter for best results.
- 4 cloves garlic, minced Fresh garlic enhances the flavor of the sauce.
- 1 cup heavy cream Feel free to use half-and-half for a lighter version.
- 1 teaspoon Italian seasoning Don’t skip it for the classic flavor.
- Salt and pepper to taste Enhances the overall flavor.
Vegetables
- 2 cups potatoes, cubed Yukon gold or red potatoes are preferred for flavor.
- 2 cups asparagus, trimmed Fresh or frozen works; remove tough ends.
- Olive oil For tossing the veggies.
Instructions
Preheat Oven
- Preheat your oven to 400°F (200°C).
Cook Chicken
- In a skillet, melt butter over medium heat.
- Add minced garlic once butter is melted and bubbly, sauté until fragrant.
- Season chicken breasts with salt, pepper, and Italian seasoning; add to skillet.
- Cook until golden brown, about 5-7 minutes per side, aiming for a beautiful sear.
Make the Sauce
- Stir in heavy cream; let it bubble and simmer for about 3-5 minutes, thickening the sauce.
Roast Vegetables
- Toss potatoes with olive oil, salt, and pepper; lay them out on a baking sheet.
- Roast potatoes for about 20 minutes until tender and slightly crispy.
- Add asparagus to the baking sheet and roast for an additional 10-15 minutes.
Serve
- Serve chicken with creamy sauce over roasted potatoes and asparagus.
Notes
For extra flavor, consider adding grated Parmesan or finishing with fresh herbs. Store leftovers in an airtight container for 3-4 days. Reheat gently on the stove or in the microwave.
Nutrition
Serving: 1gCalories: 500kcalCarbohydrates: 30gProtein: 35gFat: 25gSaturated Fat: 15gSodium: 500mgFiber: 5gSugar: 2g
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