Instructions:
step 1 Preheat oven to 425°F (220°C). Toss diced potatoes with olive oil, salt, pepper, and dried herbs. Spread on a baking sheet and roast for 25-30 minutes until golden and crispy.
step 2 Season chicken breasts with salt, pepper, garlic powder, and Italian seasoning.
step 3 Heat olive oil and butter in a large skillet over medium heat. Sear chicken on both sides until golden and cooked through, about 5-6 minutes per side. Remove and set aside.
step 4 In the same skillet, add minced garlic and cook for 30 seconds until fragrant.
step 5 Pour in chicken broth, scraping up any bits from the pan. Stir in heavy cream, Parmesan, lemon zest, lemon juice, and Dijon mustard.
step 6 Simmer sauce for 3-4 minutes until slightly thickened.
step 7 Return chicken to the skillet and spoon sauce over to coat. Simmer for 2-3 more minutes.
step 8 Plate chicken with a scoop of rice, roasted potatoes, and steamed broccoli.
step 9 Drizzle extra sauce over the chicken and garnish with fresh parsley and lemon wedges.
Storage and Reheating Tips:
Store leftovers in separate airtight containers for up to 3 days. Reheat chicken and sauce in a skillet over low heat, adding a splash of broth if needed. Microwave rice and vegetables separately until warmed through.
Continue on the next page