Creamy Garlic Butter Chicken with Roasted Potatoes and Asparagus

Creamy Garlic Butter Chicken with Roasted Potatoes and Asparagus

Ingredients:

For the chicken:

2 boneless, skinless chicken breasts

1 tsp salt

½ tsp black pepper

1 tsp garlic powder

1 tbsp olive oil

1 tbsp butter

For the sauce:

2 tbsp butter

3 cloves garlic, minced

1 cup heavy cream

½ cup chicken broth

½ cup grated Parmesan cheese

1 tsp Dijon mustard (optional)

1 tbsp chopped parsley

For the roasted potatoes and asparagus:

2 cups baby potatoes, halved

1 tbsp olive oil

½ tsp salt

½ tsp black pepper

1 tsp dried herbs (rosemary or thyme)

1 bunch asparagus, trimmed

Instructions:

1. Roast the potatoes:

Preheat oven to 200°C (400°F).

Toss the halved baby potatoes with olive oil, salt, pepper, and dried herbs.

Spread them on a baking sheet and roast for 25-30 minutes until golden brown.

In the last 10 minutes, add the asparagus to the baking sheet, drizzle with a little olive oil, and roast until tender.

2. Cook the chicken:

Season the chicken breasts with salt, pepper, and garlic powder.

Heat olive oil and butter in a pan over medium heat.

Sear the chicken for about 5-6 minutes per side until golden brown and fully cooked (internal temperature 75°C / 165°F). Remove from the pan and set aside.

3. Make the sauce:

In the same pan, melt 2 tbsp butter.

Add minced garlic and cook for 1 minute until fragrant.

Pour in the chicken broth and scrape any browned bits from the pan.

Add heavy cream, Parmesan cheese, and Dijon mustard (if using). Simmer for 2-3 minutes until thickened.

Stir in chopped parsley.

4. Assemble the dish:

Return the chicken to the pan and coat with the sauce.

Serve with roasted potatoes and asparagus.

Garnish with extra parsley and enjoy!