Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 3 cloves fresh garlic, minced
- 4 tbsp butter
- 1 cup heavy cream
- Salt and pepper to taste
- 2 lbs russet potatoes, peeled and chopped
- 1 cup low-sodium chicken broth
- 2 tbsp lemon juice
- Fresh herbs (thyme or parsley) for garnish
Instructions
- Preheat oven to 400°F (200°C). Pat chicken breasts dry and season with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Sear chicken for 4-5 minutes on each side until golden brown.
- Transfer skillet to the oven; bake for 20-25 minutes until internal temperature reaches 165°F (75°C).
- Meanwhile, boil potatoes in salted water until fork-tender (15-20 minutes). Drain and return to pot.
- Add butter and heavy cream to potatoes; mash until smooth. Season with salt and pepper.
- In the skillet, combine chicken broth and lemon juice over medium heat, scraping up browned bits from the pan.
- Serve chicken over mashed potatoes, drizzled with sauce, garnished with fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 plate (500g)
- Calories: 750
- Sugar: 3g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 120mg