Ingredients
- 4 boneless, skinless chicken breasts
- 4 cups potatoes, diced (I love using baby potatoes for their flavor)
- 1/2 cup roasted red peppers, chopped
- 1 cup heavy cream
- 2 tablespoons pesto
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil for cooking
- Fresh parsley for garnish (optional)
Equipment Needed
- Large skillet
- Baking sheet
- Mixing bowl
- Whisk
- Pot for boiling potatoes
- Knife and cutting board
Step-by-Step Instructions
First, let’s get those potatoes crispy! Preheat your oven to 425°F (220°C). Toss the diced potatoes in a bowl with olive oil, salt, and pepper, and spread them evenly on a baking sheet. Bake for about 25 to 30 minutes or until golden brown and crispy. The aroma of roasting potatoes fills my kitchen with such warmth. While those are baking, season your chicken breasts with salt, pepper, and Italian seasoning. In a large skillet over medium heat, add a splash of olive oil and cook the chicken for about 6–7 minutes per side, or until they’re cooked through and have a beautiful golden color. Make sure to cover the skillet to keep the moisture in. (See the next page below to continue steps…)