A comforting dinner of pan‑seared chicken breast smothered in a silky garlic‑Parmesan sauce, baked together with colorful roasted vegetables. Ready in about an hour, it’s perfect for a family meal.
Preheat the oven to 200 °C (400 °F). While it heats, cut the mixed vegetables into bite‑size pieces and toss them with a drizzle of olive oil, a pinch of salt and pepper on a baking sheet.
Season the chicken breasts on both sides with salt and freshly ground pepper. Heat a skillet over medium‑high heat, add a splash of olive oil, and sear the chicken for about 3‑4 minutes per side until golden.
Reduce the heat to medium, add the butter and minced garlic to the skillet. Stir for a minute until fragrant, then pour in the heavy cream, letting it bubble gently. Sprinkle in the grated Parmesan and stir until the sauce is smooth and thickens slightly.
Nestle the seared chicken breasts among the roasted vegetables on the baking sheet. Spoon a little of the creamy sauce over each piece of chicken, then pop the sheet into the oven. Bake for 20‑25 minutes, or until the chicken reaches an internal temperature of 74 °C (165 °F) and the vegetables are tender.
Remove from the oven, let rest a couple of minutes, then serve each plate with a generous drizzle of the remaining sauce. Enjoy the creamy, garlicky goodness alongside the sweet‑roasted veggies!
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