Ingredients

How to make it

  • Preheat oven to 400 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
  • Season chicken with Italian seasoning, salt and pepper, to taste.
  • Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
  • To make the garlic parmesan cream sauce, melt butter in the skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
  • Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
  • Place chicken in a single layer into the prepared baking dish. Top with potatoes and cream sauce.
  • Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
  • Serve immediately, garnished with parsley, if desired.

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