Creamy Garlic Chicken with Roasted Potatoes & Tomatoes
Pan-seared chicken breasts in a silky white wine and mustard sauce, served alongside crispy roasted potatoes and tomatoes. Restaurant-quality French comfort food ready in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 485
- Protein
- 42g
Ingredients
- 2 breasts (6-8 oz each) boneless, skinless chicken breasts
- 8 oz baby potatoes
- 8 oz cherry tomatoes
- ¾ cup dry white wine or chicken broth
- 1 tbsp Dijon mustard
- ¼ cup heavy cream or crème fraîche
- 1 tsp, chopped (or 0.5 tsp dried) fresh thyme or tarragon
Instructions
- 1
Heat oven to 425°F. Toss potatoes and tomatoes with 1 tbsp olive oil, salt, and pepper, then spread on a sheet pan.
- 2
Roast vegetables for 18–20 minutes until potatoes are golden and tomatoes blister.
- 3
While vegetables roast, pat chicken breasts dry and season both sides with salt and pepper.
- 4
Heat 1 tbsp olive oil in a large skillet over medium-high until shimmering. Sear chicken 5 minutes per side without moving until golden.
- 5
Pour wine into the skillet, add mustard and thyme, then simmer 4 minutes until sauce reduces slightly.
- 6
Stir in cream, cook 1 minute until silky, then taste and season. Serve chicken alongside roasted vegetables.
Tools you’ll need
- sheet pan
- large skillet (12-inch)
- wooden spoon
- meat thermometer (optional but helpful)
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
