Creamy Garlic Chicken with Roasted Baby Potatoes Recipe
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.
- 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
