Instructions
Step 1: Preheat oven to 400°F (200°C). Toss halved baby potatoes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes or until golden and tender.
Step 2: While potatoes are roasting, season chicken pieces with salt, pepper, and Italian seasoning.
Step 3: In a large oven-safe skillet, heat remaining 1 tablespoon olive oil over medium-high heat. Add chicken and sear until golden brown on all sides and cooked through, about 6-8 minutes. Remove and set aside.
Step 4: In the same skillet, reduce heat to medium and add minced garlic. Sauté for 1 minute until fragrant.
Step 5: Pour in chicken broth to deglaze the pan, scraping up any browned bits. Simmer for 2 minutes.
Step 6: Stir in heavy cream and Parmesan cheese. Let the sauce simmer for 3-4 minutes until slightly thickened.
Step 7: Return chicken to the skillet and spoon sauce over the top. Simmer for another 2-3 minutes to combine flavors.
Step 8: Add roasted potatoes into the skillet or serve them alongside. Garnish with chopped parsley and serve hot.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat, stirring gently and adding a splash of cream or broth if needed to loosen the sauce. You can also microwave in 30-second intervals, stirring between each round until heated through.
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