Ingredients
Scale
- 4 boneless chicken breasts
- 4 cups baby potatoes, halved
- 3 cloves garlic, minced
- 1/2 cup grated parmesan cheese
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Preheat oven to 400°F (200°C). Toss potatoes with 1 tbsp olive oil, salt, pepper, and thyme. Roast for 25-30 minutes until crispy.
- Meanwhile, season chicken breasts with salt, pepper, and half of the minced garlic.
- Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook chicken for 6-7 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, melt butter, add remaining garlic, and cook for 1 minute. Stir in grated parmesan cheese and cook until sauce thickens.
- Return chicken to skillet, coat with sauce, and cook for another 2 minutes.
- Serve chicken with roasted potatoes, garnished with chopped parsley.
Notes
- Adjust garlic amount for preferred flavor intensity.
- For extra crispiness, broil potatoes for the last 2 minutes.
- Use fresh herbs for garnishing for added flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Bake, Sauté
- Cuisine: Western
- Diet: High-protein
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 3g
- Sodium: 750mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 125mg