If you’re looking for a delicious and easy dinner idea, look no further than Balsamic Cream Chicken & Roasted Baby Potatoes. With a perfect mixture of flavors, this recipe is sure to become a staple in your household.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup heavy cream
• 1/4 cup balsamic vinegar
• 1 tbsp cornstarch
• 1/4 cup water
• 1 lb baby potatoes, halved
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

Preheat your oven to 425°F (220°C).

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Balsamic Cream Chicken

1. Season the chicken breasts with garlic powder, Italian seasoning, paprika, salt, and pepper on both sides.
2. In a large skillet over medium-high heat, heat the olive oil. Add the chicken and cook until golden brown, about 6-7 minutes per side. Remove from the skillet and set aside.
3. Reduce the heat to medium and add the heavy cream, balsamic vinegar, and cornstarch to the skillet. Whisk everything together and simmer over medium heat for 5-6 minutes, or until the sauce thickens.
4. Add water to the skillet and whisk everything together until the sauce is smooth. Return the chicken to the skillet and cook for an additional 3-4 minutes, or until the chicken is cooked through and the sauce is thick and bubbly.

Roasted Baby Potatoes

1. Put the halved baby potatoes in a large bowl.
2. Add the olive oil, salt, and pepper, and toss everything together until the potatoes are well coated.
3. Spread the potatoes out on a baking sheet and roast for 20-25 minutes, or until the potatoes are golden brown and crispy.

Serving

Place the Balsamic Cream Chicken on a plate and spoon the sauce over the chicken. Serve with the Roasted Baby Potatoes on the side.

This recipe serves 4 people and is perfect for any occasion. Try it out today!.