Print

Creamy Garlic Chicken with Roasted Baby Potatoes Recipe

Print Recipe

★★★★

4 from 75 reviews

This Creamy Garlic Chicken Potatoes recipe features tender seared chicken breasts simmered in a rich garlic Parmesan cream sauce, paired perfectly with crispy roasted baby potatoes seasoned with rosemary or thyme. A comforting and flavorful one-pan dish ideal for a satisfying dinner.

Ingredients

Scale

Chicken and Sauce

  • 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)

Potatoes

  • 1.5 pounds baby potatoes, halved
  • 1 teaspoon dried rosemary or thyme

Instructions

  1. Preheat the oven: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prepare for roasting the potatoes.
  2. Season the potatoes: In a bowl, toss the halved baby potatoes with 2 tablespoons of olive oil, 1 teaspoon garlic powder, dried rosemary or thyme, salt, and black pepper to season evenly.
  3. Roast the potatoes: Spread the seasoned potatoes in a single layer on the prepared baking sheet. Roast in the oven for 25 to 30 minutes, turning once halfway through to ensure they become golden and crisp on all sides.
  4. Prepare the chicken: Season the chicken breasts with salt, black pepper, and the remaining 1 teaspoon of garlic powder to enhance their flavor.
  5. Sear the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 4 to 5 minutes on each side until they develop a golden crust and are cooked through. Remove them from the skillet and set aside on a plate.
  6. Sauté the garlic: Lower the heat to medium, add the minced garlic to the skillet, and sauté for about 1 minute until fragrant but not browned. This releases the garlic’s flavor into the pan.
  7. Deglaze with broth: Pour in the chicken broth, stirring to scrape up any browned bits from the bottom of the skillet. Allow it to simmer for 2 to 3 minutes to reduce slightly and concentrate the flavor.
  8. Create the cream sauce: Add the heavy cream, grated Parmesan cheese, Dijon mustard, and Italian seasoning to the skillet. Stir well and simmer for 3 to 5 minutes until the sauce thickens slightly.
  9. Combine chicken with sauce: Return the seared chicken breasts to the skillet, spoon the creamy sauce over them, and let everything simmer together for 2 to 3 minutes until the chicken is heated through and well coated.
  10. Serve: Plate the creamy garlic chicken along with the roasted baby potatoes. Garnish with freshly chopped parsley if desired for a burst of color and freshness.

Notes

  • Use any variety of baby potatoes you prefer, such as red or Yukon gold, for roasting.
  • For extra crispy potatoes, make sure they are spread out in a single layer without overcrowding the pan.
  • Fresh herbs like rosemary add wonderful aroma to the potatoes, but thyme works well if preferred.
  • To lighten the dish, substitute heavy cream with half-and-half or a lighter cream option, though the sauce will be less thick.
  • Make sure not to overcook the chicken to keep it juicy and tender.
  • This recipe can be doubled for larger groups by roasting potatoes on two sheets and using two skillets or cooking in batches.

Keywords: Creamy garlic chicken, roasted baby potatoes, garlic Parmesan sauce, easy chicken dinner, one-pan meal

Find it online: https://foodiecara.com/creamy-garlic-chicken-with-roasted-baby-potatoes-recipe/