Instructions
step 1 Preheat oven to 425°F (220°C). Toss cubed potatoes with olive oil, salt, pepper, and parsley. Spread on a baking sheet and roast for 25–30 minutes until golden and crispy.
step 2 Season chicken breasts with salt, pepper, paprika, garlic powder, and Italian herbs.
step 3 Heat olive oil in a skillet over medium-high heat. Cook chicken 4–5 minutes per side until golden and cooked through. Remove and set aside.
step 4 In the same skillet, melt butter and add minced garlic. Cook until fragrant, about 1 minute.
step 5 Pour in chicken broth and simmer for 2–3 minutes, scraping up any brown bits.
step 6 Stir in heavy cream and Parmesan cheese. Simmer until slightly thickened, then season with salt and pepper to taste.
step 7 Return chicken to skillet and spoon sauce over the top. Let it simmer gently for 2–3 minutes.
step 8 Meanwhile, cook rice according to package instructions and steam broccoli until tender, about 5–7 minutes.
step 9 Serve chicken with rice, roasted potatoes, and broccoli. Drizzle extra sauce over the top and garnish with parsley and lemon wedges.
Storage and Reheating Tips
Store leftovers in airtight containers in the fridge for up to 3 days. Reheat the chicken and sauce gently on the stovetop or in the microwave, adding a splash of broth if needed. Potatoes are best reheated in the oven or air fryer to retain crispness. Rice and broccoli can be microwaved until warm.
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