Introduction

This Creamy Garlic Chicken with Roasted Baby Potatoes is a comforting and flavorful meal perfect for any night of the week. Tender chicken breasts in a rich garlic cream sauce paired with crispy roasted potatoes make for a satisfying and elegant dish.

A dish with two thick pieces of grilled chicken breast in the center, showing a dark brown charred texture with a creamy light yellow sauce with chopped green herbs drizzled on top and pooling underneath; to the right, there is a pile of small golden roasted potatoes seasoned with herbs, some crispy brown spots visible on the skins; all served on a white plate with a white marbled surface in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts
Salt and black pepper to taste
1 tsp garlic powder (divided)
2 tbsp olive oil (divided)
4 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
½ cup grated Parmesan cheese
1 tbsp Dijon mustard
1 tsp Italian seasoning
1 tbsp fresh parsley (optional)
Baby potatoes (quantity as desired for roasting)

Instructions

Step 1: Preheat your oven to 400°F (200°C). Toss the baby potatoes with 1 tablespoon of olive oil, salt, pepper, and a pinch of garlic powder. Spread them on a baking sheet and roast for about 25-30 minutes until crispy and golden.
Step 2: While the potatoes roast, season the chicken breasts with salt, pepper, and the remaining garlic powder.
Step 3: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes on each side until golden brown and cooked through. Remove chicken and set aside.
Step 4: In the same skillet, reduce heat to medium. Add minced garlic and sauté for 1 minute until fragrant.
Step 5: Pour in the chicken broth, scraping up any browned bits from the pan. Let it simmer for 2-3 minutes to reduce slightly.
Step 6: Stir in heavy cream, Parmesan cheese, Dijon mustard, and Italian seasoning. Cook for 3-4 minutes until the sauce thickens.
Step 7: Return the chicken to the skillet and coat with the creamy sauce. Simmer for an additional 2 minutes to heat through.
Step 8: Garnish with fresh parsley if desired. Serve the creamy garlic chicken alongside the roasted baby potatoes.

Tips & Variations

Use bone-in chicken thighs for extra juiciness and flavor.
Add a splash of white wine to the sauce for a deeper taste.
Swap Parmesan for Pecorino Romano for a sharper cheese flavor.
To make it lighter, substitute heavy cream with half-and-half or Greek yogurt.
Roast the potatoes with fresh rosemary or thyme for added aroma.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stove or in the microwave to prevent the sauce from breaking. For best results, reheat the chicken and potatoes separately.

How to Serve

The dish shows three thick pieces of grilled chicken placed side by side, each with a crispy, dark brown, slightly charred surface. On top and around the chicken, there is a creamy, light yellow sauce speckled with finely chopped green herbs, pooling slightly on the plate. Next to the chicken, there is a pile of small roasted golden-yellow potatoes with browned, crisp spots and sprinkled with herbs. The food is served on a white plate resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, but make sure to fully thaw the chicken before cooking to ensure even cooking and food safety.

What can I serve with this creamy garlic chicken besides roasted potatoes?

This dish pairs well with steamed vegetables, rice, or a simple green salad for a balanced meal.

Creamy Garlic Chicken with Roasted Baby Potatoes Recipe

Print Recipe

★★★★★

5 from 140 reviews

This Creamy Garlic Chicken with Roasted Baby Potatoes is a comforting and flavorful meal featuring tender chicken breasts cooked in a rich, garlicky cream sauce paired with perfectly roasted baby potatoes. The combination of garlic, Parmesan, and Italian seasoning creates an indulgent sauce that clings beautifully to the juicy chicken, while the roasted potatoes add a crispy, earthy complement. Ideal for a cozy weeknight dinner or a special occasion.

Author: Isabella
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop and Roasting
Cuisine: American, Italian-inspired

Ingredients

Scale

For the Chicken and Sauce

4 boneless, skinless chicken breasts
Salt and black pepper to taste
1 tsp garlic powder, divided
2 tbsp olive oil, divided
4 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
½ cup grated Parmesan cheese
1 tbsp Dijon mustard
1 tsp Italian seasoning
1 tbsp fresh parsley, chopped (optional)

For the Roasted Baby Potatoes

1.5 lbs baby potatoes, halved
Salt and black pepper to taste
1 tbsp olive oil
1 tsp garlic powder
1 tsp dried rosemary or Italian seasoning (optional)

Instructions

Prepare the Baby Potatoes: Preheat your oven to 425°F (220°C). In a bowl, toss the halved baby potatoes with olive oil, garlic powder, salt, pepper, and optional rosemary or Italian seasoning. Spread them in a single layer on a baking sheet and roast for 25-30 minutes, turning halfway through, until golden and crispy.
Season and Cook the Chicken: While the potatoes roast, season the chicken breasts on both sides with salt, pepper, and half of the garlic powder. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook 5-7 minutes per side until golden and cooked through. Remove chicken and set aside.
Make the Creamy Garlic Sauce: In the same skillet, reduce heat to medium and add the remaining 1 tablespoon olive oil and minced garlic. Sauté for about 1 minute until fragrant. Stir in chicken broth, scraping up any browned bits on the pan. Let it simmer for 2-3 minutes.
Add Cream and Cheese: Lower the heat and stir in the heavy cream, Parmesan cheese, Dijon mustard, and Italian seasoning. Let the sauce simmer gently for 3-5 minutes until it thickens slightly. Stir occasionally to prevent sticking.
Combine Chicken and Sauce: Return the cooked chicken breasts to the skillet, spoon some sauce over them, and let everything simmer together for 2-3 minutes to meld flavors. If desired, sprinkle with chopped fresh parsley before serving.
Serve: Plate the creamy garlic chicken alongside the roasted baby potatoes. Spoon extra sauce over the chicken and garnish with additional parsley for a beautiful presentation.

Notes

You can substitute heavy cream with half-and-half for a lighter sauce, but it will be less rich.
Make sure the chicken is cooked through by checking that internal temperature reaches 165°F (74°C).
For extra garlic flavor, add a clove of roasted garlic to the sauce or sprinkle garlic powder on the potatoes before roasting.
Leftover chicken and sauce can be stored in the fridge for up to 3 days and reheated gently on the stovetop.
Use fresh herbs like thyme or rosemary instead of Italian seasoning if preferred.

Keywords: Creamy garlic chicken, roasted baby potatoes, garlic chicken recipe, Parmesan chicken, weeknight dinner, easy chicken recipe