🍗 Creamy Garlic Butter Chicken with Roasted Potatoes and Asparagus
🕒 Total Time: 45–55 minutes
Serves: 4
📝 Ingredients
For the Chicken:
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4 boneless, skinless chicken thighs or breasts
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Salt & pepper, to taste
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1 tsp paprika
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1 tbsp olive oil
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2 tbsp unsalted butter
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4–5 garlic cloves, minced
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1/2 cup chicken broth
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1/2 cup heavy cream
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1/4 cup grated Parmesan
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1/2 tsp Italian seasoning
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Fresh parsley, chopped (for garnish)
For the Roasted Potatoes & Asparagus:
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1 lb baby potatoes, halved
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1 bunch asparagus, trimmed
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2 tbsp olive oil
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Salt & pepper, to taste
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Optional: garlic powder, rosemary, or thyme for seasoning
🔥 Instructions
1. Preheat Oven
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Preheat your oven to 425°F (220°C).
2. Roast Potatoes
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Toss halved baby potatoes with olive oil, salt, pepper, and herbs if using.
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Spread on a baking sheet and roast for 20 minutes.
3. Add Asparagus
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Toss asparagus with a little olive oil, salt, and pepper.
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Add to the baking sheet with the potatoes and roast everything for another 10–15 minutes, until golden and tender.
4. Cook Chicken
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Season chicken with salt, pepper, and paprika.
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Heat olive oil in a large skillet over medium heat. Sear chicken until golden and cooked through (about 4–5 min per side). Remove and set aside.
5. Make Garlic Butter Sauce
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In the same skillet, lower heat. Melt butter and sauté garlic for 1–2 minutes.
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Add chicken broth, scraping up any browned bits.
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Stir in cream, Parmesan, and Italian seasoning. Simmer until slightly thickened (3–5 minutes).
6. Finish
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Return chicken to the skillet and spoon sauce over it. Simmer 2–3 minutes.
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Garnish with chopped parsley.
🍽️ To Serve
Plate the chicken with a generous spoonful of garlic butter sauce, and serve alongside the roasted potatoes and asparagus.
Would you like a low-carb or dairy-free variation of this recipe?