Eden Isle Chicken
Indulge in the vibrant flavors of 'Eden Isle Chicken,' a show-stopping recipe that combines tender, juicy chicken breasts with a luxurious Parmesan cream sauce and oven-roasted vegetables. Marinated in olive oil, lemon juice, garlic, and freshly chopped herbs, the chicken is seared to golden perfection before being baked to succulent tenderness. A decadent blend of heavy cream, chicken broth, and Parmesan creates the velvety sauce, while cherry tomatoes and zucchini add a burst of color and freshness. Perfect for weeknight dinners or special occasions, this one-pan dish is both comforting and elegant. Serve it with your favorite crusty bread or over pasta to soak up every drop of the savory sauce.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic cloves, minced
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons butter
- 1 cup heavy cream
- 0.5 cup chicken broth
- 0.5 cup Parmesan cheese, grated
- 1 cup cherry tomatoes, halved
- 1 medium zucchini, sliced
Instructions
In a small mixing bowl, combine olive oil, lemon juice, garlic, rosemary, thyme, salt, and black pepper to create a marinade.
Place the chicken breasts in a zip-top plastic bag or shallow dish and pour the marinade over them. Ensure the chicken is thoroughly coated, then cover or seal and refrigerate for at least 30 minutes or up to 2 hours.
Preheat your oven to 400°F (200°C).
Heat a large skillet over medium-high heat and melt 1 tablespoon of butter. Remove the chicken from the marinade and sear each breast for 2-3 minutes per side until golden brown. Remove the chicken and set aside.
In the same skillet, add the remaining tablespoon of butter. Stir in the heavy cream, chicken broth, and Parmesan cheese. Whisk continuously until the sauce comes to a gentle simmer and begins to thicken, about 3-4 minutes.
Arrange the seared chicken breasts in an oven-safe dish or skillet. Pour the cream sauce over the chicken.
Scatter the halved cherry tomatoes and sliced zucchini along the sides of the dish around the chicken.
Bake in the preheated oven for 20-25 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Remove from the oven and let rest for 5 minutes before serving. Serve the chicken with the cream sauce and roasted vegetables on the side.
Nutrition Facts
Calories |
2657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.1 g | 217% | |
| Saturated Fat | 80.2 g | 401% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 937 mg | 312% | |
| Sodium | 4082 mg | 177% | |
| Total Carbohydrate | 17.5 g | 6% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 9.0 g | ||
| Protein | 238.0 g | 476% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 595 mg | 46% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2829 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
