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- Preheat the oven to 400°F (200°C).
- Place halved baby potatoes on a baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with salt, black pepper, paprika, dried thyme, garlic powder, and onion powder. Toss to coat evenly.
- Arrange the seasoned potatoes around the edges of the baking sheet and place the chicken breasts in the center. Drizzle the chicken with the remaining 2 tablespoons of olive oil and season with salt and black pepper.
- Bake in the preheated oven for about 25-30 minutes or until the chicken is cooked through and the potatoes are golden and tender.
- While the chicken and potatoes are baking, prepare the sauce. In a skillet over medium heat, sauté minced garlic until fragrant.
- Add chicken broth, heavy cream, and grated Parmesan cheese to the skillet. Stir continuously until the cheese is melted and the sauce is smooth.
- Once the chicken and potatoes are done, pour the garlic Parmesan cream sauce over them.
- Garnish with fresh parsley and serve hot.
Nutritional Information (approximate values per serving, assuming 4 servings):
- Calories: 600-700 kcal
- Protein: 35-40g
- Fat: 40-45g
- Carbohydrates: 30-35g
- Fiber: 3-4g
- Sugar: 3-4g
- Sodium: 800-1000mg
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