Creamy Garlic Chicken with Roasted Baby Potatoes Recipe

Introduction

This Creamy Garlic Chicken with Potatoes is a comforting and flavorful meal perfect for any night of the week. Tender chicken breasts bathed in a rich garlic Parmesan sauce pair beautifully with crispy roasted baby potatoes. It’s an easy recipe that feels indulgent but comes together quickly.

Ingredients

• 4 boneless (skinless) chicken breasts
• Salt (to taste)
• Black pepper (to taste)
• 2 teaspoons garlic powder (divided)
• 4 cloves garlic (minced)
• 3 tablespoons olive oil (divided)
• 1 cup chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tablespoon Dijon mustard
• 1 teaspoon Italian seasoning
• 1 tablespoon fresh parsley (chopped, optional)
• 1.5 pounds baby potatoes (halved)
• 1 teaspoon dried rosemary or thyme

Instructions

1. Step 1: Preheat the oven to 425°F and line a large baking sheet with parchment paper.
2. Step 2: In a bowl, toss halved baby potatoes with 2 tablespoons olive oil, 1 teaspoon garlic powder, rosemary or thyme, salt, and black pepper.
3. Step 3: Arrange the potatoes in a single layer on the prepared baking sheet and roast for 25 to 30 minutes, turning once halfway, until golden and crisp.
4. Step 4: Season chicken breasts with salt, black pepper, and the remaining 1 teaspoon garlic powder.
5. Step 5: Heat 1 tablespoon olive oil in a large skillet over medium-high heat and sear chicken breasts for 4 to 5 minutes per side until golden and cooked through, then transfer to a plate.
6. Step 6: Reduce heat to medium and add minced garlic to the skillet; sauté for 1 minute until fragrant.
7. Step 7: Pour in chicken broth, stirring and scraping any browned bits off the pan, and simmer for 2 to 3 minutes.
8. Step 8: Add heavy cream, grated Parmesan, Dijon mustard, and Italian seasoning to the skillet, stirring well. Simmer for 3 to 5 minutes to thicken the sauce slightly.
9. Step 9: Return the chicken breasts to the skillet, spoon sauce over them, and simmer for 2 to 3 minutes until heated through.
10. Step 10: Serve the creamy garlic chicken hot with roasted baby potatoes, garnished with fresh parsley if desired.

Tips & Variations

• Use Yukon Gold potatoes for a creamier texture or red potatoes for a firmer bite.
• Fresh herbs like thyme or rosemary add extra flavor when roasted with the potatoes.
• For a lighter sauce, substitute half-and-half for heavy cream.
• Add a handful of spinach or kale to the skillet with the cream sauce for a green boost.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. The sauce may thicken when cooled; add a splash of chicken broth or cream to loosen it when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken breasts for this recipe?

Yes, but cooking time will be longer. Make sure to check that the internal temperature reaches 165°F before serving.

How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F and the juices run clear. The meat should be firm and no longer pink inside.

Creamy Garlic Chicken with Roasted Baby Potatoes Recipe

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★★★★★

4.6 from 76 reviews

This Creamy Garlic Chicken Potatoes recipe features tender seared chicken breasts bathed in a rich, flavorful garlic Parmesan cream sauce, paired perfectly with crispy roasted baby potatoes seasoned with rosemary or thyme. It’s a comforting one-pan meal that’s easy to prepare and perfect for a hearty dinner.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken

• 4 boneless skinless chicken breasts
• Salt, to taste
• Black pepper, to taste
• 2 teaspoons garlic powder (divided)
• 3 tablespoons olive oil (divided)
• 4 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tablespoon Dijon mustard
• 1 teaspoon Italian seasoning
• 1 tablespoon fresh parsley, chopped (optional)

Potatoes

• 1.5 pounds baby potatoes, halved
• 1 teaspoon dried rosemary or thyme
• Salt, to taste
• Black pepper, to taste

Instructions

1. Preheat Oven and Prepare Potatoes: Preheat your oven to 425°F and line a large baking sheet with parchment paper to prevent sticking and ease cleanup.
2. Toss and Season Potatoes: In a mixing bowl, toss the halved baby potatoes with 2 tablespoons of olive oil, 1 teaspoon garlic powder, your choice of rosemary or thyme, salt, and black pepper until evenly coated.
3. Roast Potatoes: Spread the potatoes in a single layer on the prepared baking sheet and roast them in the oven for 25 to 30 minutes, turning halfway through cooking until they are golden brown and crispy on the outside.
4. Season Chicken: While the potatoes roast, season the chicken breasts with salt, black pepper, and the remaining 1 teaspoon of garlic powder on both sides for flavor.
5. Sear Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place the chicken breasts into the pan and sear for 4 to 5 minutes on each side until they develop a golden crust and are cooked through. Remove chicken from skillet and set aside on a plate.
6. Sauté Garlic: Reduce heat to medium and add the minced garlic to the skillet. Sauté for about 1 minute until fragrant but not browned, releasing its flavors into the pan.
7. Deglaze Pan: Pour in the chicken broth, stirring and scraping the bottom of the skillet to loosen any browned bits left from searing chicken. Simmer for 2 to 3 minutes to reduce slightly.
8. Make Cream Sauce: Stir in the heavy cream, grated Parmesan cheese, Dijon mustard, and Italian seasoning. Let the sauce simmer gently for 3 to 5 minutes until it thickens slightly and becomes creamy.
9. Combine Chicken and Sauce: Return the cooked chicken breasts to the skillet, spoon the creamy garlic sauce over them, and simmer for an additional 2 to 3 minutes until the chicken is heated through and fully coated in the sauce.
10. Serve: Plate the creamy garlic chicken alongside the roasted baby potatoes. Garnish with chopped fresh parsley if desired and serve immediately for a comforting, delicious meal.

Notes

• For even cooking, try to halve the baby potatoes uniformly.
• You can substitute fresh herbs like rosemary or thyme for dried, but reduce the quantity to 1 teaspoon.
• If heavy cream is unavailable, full-fat coconut milk can be used as a dairy-free alternative.
• To ensure chicken is cooked through, use a meat thermometer to check for an internal temperature of 165°F.
• Leftover chicken and potatoes can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.

Keywords: creamy garlic chicken, roasted baby potatoes, Parmesan cream sauce, easy chicken dinner, one-pan chicken recipe