Description
Juicy chicken smothered in creamy tomato sauce, paired with golden pan-fried potatoes, this cozy dish is the perfect balance of crisp, cream, and comfort.
Ingredients
Units
Scale
- 500g baby potatoes, sliced 1/2 inch thick
- 1/4 cup frying oil
- Salt, to taste
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried rosemary
- 400g cherry tomatoes
- 2 tbsp olive oil
- 1 whole garlic bulb
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes (adjust to taste)
- Freshly ground black pepper, to taste
- Handful of fresh basil leaves, chopped
- 1/4 cup heavy cream
- 2 boneless skinless chicken pieces
- 1/2 tsp oregano
Instructions
- Heat a large skillet over medium heat and add frying oil to preheat.
- Season sliced baby potatoes with salt, garlic powder, paprika, and dried rosemary. Toss to coat.
- Pan-fry potatoes in a single layer until golden and crispy. Remove and set aside.
- Season chicken with salt, garlic powder, paprika, oregano, and black pepper.
- Sear chicken in the same skillet until golden on both sides and nearly cooked through. Remove and set aside.
- Add olive oil and whole garlic bulb to the skillet. Sauté until fragrant.
- Add cherry tomatoes, Italian seasoning, red pepper flakes, salt, and pepper. Cook until tomatoes burst and sauce thickens.
- Stir in heavy cream and chopped basil, then return chicken to the pan and simmer until cooked through.
- Reintroduce the pan-fried potatoes or serve them on the side. Garnish with more basil if desired.
- Plate and enjoy warm, spooning extra sauce over the top.
Notes
- Use smoked paprika for a deeper, smoky flavor.
- Slice potatoes evenly for consistent crispiness.
- Roast garlic bulb whole for mellow, rich flavor.
- Don’t overcrowd the pan when searing chicken.
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 5g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 95mg