Creamy ‘Marry Me’ Chicken with Roasted Hasselback Potatoes
A delightful dish combining tender chicken in a sun-dried tomato cream sauce, served with crispy, golden hasselback potatoes. Perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Non-Vegetarian
Ingredients
- 4 chicken breasts
- 1 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1 cup fresh basil, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 large potatoes
- 2 tablespoons butter, melted
- Grated Parmesan cheese (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Heat the olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper. Add them to the skillet and cook until golden brown and cooked through, about 6-7 minutes on each side.
- Remove the chicken and set it aside on a plate. In the same skillet, add the chopped sun-dried tomatoes and cook for about 1 minute. Then stir in the heavy cream and chopped basil. Return the chicken to the skillet and let it simmer in the sauce for 5 minutes.
- Prepare the potatoes by slicing each one in a hasselback style (thin slices without cutting all the way through). Brush them with melted butter and season with salt.
- Place the sliced potatoes on a baking sheet and bake in the preheated oven for about 30-35 minutes, or until crispy and golden.
- Plate the chicken with the sun-dried tomato sauce drizzled over the top and serve alongside the roasted hasselback potatoes.
Notes
Use fresh ingredients for the best flavor and ensure the chicken reaches an internal temperature of 165°F (74°C).