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Creamy Garlic Chicken Potatoes

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A delightful dish combining succulent chicken with a rich, creamy garlic sauce and perfectly roasted baby potatoes. Perfect for a weeknight dinner or special occasion.

Ingredients

Scale
  • 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. Preheat your oven to 425°F and line a large baking sheet with parchment paper.
  2. Toss the halved baby potatoes with 2 tablespoons of olive oil, 1 teaspoon of garlic powder, rosemary or thyme, salt, and black pepper. Spread them evenly on the baking sheet and roast for 25 to 30 minutes, turning halfway through.
  3. While the potatoes are roasting, season the chicken breasts with salt, black pepper, and the remaining garlic powder. Heat 1 tablespoon of olive oil in a skillet over medium-high heat and sear the chicken for 4 to 5 minutes on each side until golden brown. Transfer to a plate.
  4. In the same skillet, lower the heat and sauté minced garlic for about 1 minute until fragrant. Pour in the chicken broth and let it simmer for 2 to 3 minutes.
  5. Stir in heavy cream, Parmesan cheese, Dijon mustard, and Italian seasoning, allowing it to simmer for 3 to 5 minutes until slightly thickened.
  6. Return the chicken to the skillet and spoon the creamy sauce over it. Simmer for an additional 2 to 3 minutes until heated through. Serve hot with the roasted potatoes, garnished with fresh parsley if desired.

Notes

For added flavor, consider using fresh herbs. You can also swap heavy cream for a lighter alternative. Store leftovers in an airtight container in the refrigerator for up to 3 days.

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