Creamy Garlic Chicken Breasts with Potatoes and Cheese

Pat the rinsed and cleaned chicken breasts dry, season with salt and pepper, and insert slivers of garlic directly into the meat.

Lightly grease a baking dish. Lay the chicken fillets inside and scatter the sliced onions in between them.

Pour in heavy cream (at least 20% fat) until it just barely covers the onions.

Squeeze the juice of half a lemon into the cream—don't worry, the cream will curdle slightly in a delicious way.

Arrange the tomatoes over the cream layer (feel free to skip this if you're not a fan).

Slice the potatoes into rounds and arrange them all around the chicken, making sure not to disturb the tomato 'islands'.

Place the dish on the middle rack of an oven preheated to 400 °F (200 °C) and bake for 30 minutes.