Instructions
Step 1: Preheat the oven to 425°F (220°C).
Step 2: Toss the baby potatoes with olive oil, garlic powder, paprika, salt, and black pepper.
Step 3: Spread the potatoes on a baking sheet and roast for 30 to 35 minutes, flipping halfway through, until golden and tender.
Step 4: Season the chicken breasts with salt, black pepper, garlic powder, and paprika.
Step 5: Heat olive oil in a large skillet over medium-high heat.
Step 6: Sear the chicken breasts for 5 to 6 minutes per side until golden brown and fully cooked. Remove and let rest.
Step 7: In the same skillet, melt the butter and sauté the mushrooms until browned and tender.
Step 8: Add the garlic and cook for 1 minute until fragrant.
Step 9: Pour in the chicken broth and simmer for 2 minutes.
Step 10: Stir in the heavy cream, Parmesan cheese, Italian seasoning, and black pepper.
Step 11: Simmer the sauce for 3 to 5 minutes until slightly thickened.
Step 12: Slice the chicken and return it to the skillet, spooning the sauce over the top.
Step 13: Garnish with fresh parsley and serve with the roasted baby potatoes.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat or in the microwave in short intervals until warmed through.
Add a splash of cream or broth when reheating to maintain the creamy texture of the sauce.
Roasted potatoes can be reheated in the oven or air fryer for the best crispiness.
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