Mediterranean Next-Level Creamy Herb Chicken with Roasted Potatoes & Tomatoes

🌿 Mediterranean Next-Level Creamy Herb Chicken with Roasted Potatoes & Tomatoes

Ingredients:

For the Roasted Potatoes & Tomatoes:

• 1 lb (450g) baby potatoes, halved

• 1 cup cherry tomatoes

• 3 tbsp olive oil

• 1 tsp dried oregano

• 1 tsp garlic powder

• Salt & black pepper, to taste

For the Chicken:

• 4 boneless, skinless chicken breasts (or thighs)

• 2 tbsp olive oil

• 1 tsp smoked paprika

• 1 tsp dried thyme

• Salt & pepper, to taste

For the Creamy Herb Sauce:

• 2 tbsp butter

• 4 garlic cloves, minced

• 1 small shallot, finely chopped

• 1 cup chicken broth

• 1 cup heavy cream (or half & half for lighter version)

• ½ cup grated Parmesan cheese

• 2 tbsp cream cheese (optional for extra creaminess)

• 2 tbsp fresh parsley, chopped

• 2 tbsp fresh basil, chopped

• 1 tbsp fresh dill (optional, but very Mediterranean)

• Zest of 1 lemon + juice of ½ lemon

---

Instructions:

1. Roast the Potatoes & Tomatoes

   • Preheat oven to 400°F (200°C).

   • Toss baby potatoes and cherry tomatoes with olive oil, oregano, garlic powder, salt, and pepper.

   • Spread on a baking sheet and roast for 25–30 minutes, until golden and crispy.

2. Cook the Chicken

   • Pat chicken dry and season with paprika, thyme, salt, and pepper.

   • Heat olive oil in a skillet over medium-high. Sear chicken on each side for 5–6 minutes until golden and cooked through. Remove and keep warm.

3. Make the Creamy Herb Sauce

   • In the same skillet, melt butter. Add garlic and shallot, sauté until fragrant.

   • Stir in chicken broth and let simmer 2 minutes.

   • Lower heat, add cream, Parmesan, and cream cheese. Whisk until smooth and creamy.

   • Stir in fresh herbs, lemon zest, and juice.

4. Combine & Serve

   • Return chicken to skillet, spoon sauce over top. Simmer 2–3 minutes.

   • Plate roasted potatoes and tomatoes on the side.

   • Serve hot, garnished with extra herbs and a drizzle of olive oil.

---

❓ Q&A Section

Q1: Can I use bone-in chicken?
👉 Yes, but increase cooking time by 5–7 minutes and ensure internal temp reaches 165°F (74°C).

Q2: Can I make it lighter?
👉 Use half & half or evaporated milk instead of heavy cream. You can also skip the cream cheese.

Q3: What other veggies pair well?
👉 Zucchini, bell peppers, or eggplant roast beautifully with potatoes and tomatoes.

Q4: Can I make this ahead?
👉 Yes! Roast the veggies and cook the chicken ahead, then reheat and add the sauce fresh before serving.

Q5: Best side dish with this meal?
👉 A light Mediterranean cucumber salad, or warm pita bread to scoop up the sauce.