★Ingredients
Salt and pepper, to taste
4 boneless, skinless chicken breasts
3 cloves garlic, minced
2 tablespoons olive oil
1 cup heavy cream
1 cup chicken broth
½ cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon chopped fresh parsley (for garnish)
1 tablespoon Dijon mustard
For the Roasted Vegetables:
4-5 small tomatoes, halved
1 bunch of asparagus
Salt and pepper, to taste
Olive oil, for drizzling
★Instructions
Prepare the Chicken: Season the chicken breasts with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 6-7 minutes on each side until golden and fully cooked through. Remove from the skillet and set aside.
Make the Sauce: In the same skillet, add minced garlic and cook for 1 minute until fragrant. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Add the heavy cream, Dijon mustard, onion powder, and Parmesan cheese. Stir and simmer for about 5-7 minutes until the sauce thickens.
Combine: Return the cooked chicken breasts to the skillet and coat them with the creamy sauce. Let the chicken simmer for an additional 3-4 minutes until warmed through.
Roast the Vegetables: Preheat the oven to 400°F (200°C). Arrange the asparagus and tomato halves on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 12-15 minutes, or until the vegetables are tender and slightly charred.
Serve: Serve the chicken topped with the creamy garlic Parmesan sauce, and garnish with fresh parsley. Plate the roasted vegetables alongside the chicken.
Enjoy!