Creamy Garlic Chicken with Roasted Baby Potatoes

Description

This Creamy Garlic Chicken with Roasted Baby Potatoes is a hearty, comforting dish that balances rich creaminess with crisp roasted potatoes. Tender chicken breasts are seared to golden perfection, then smothered in a silky garlic cream sauce enhanced with herbs. The roasted baby potatoes are crispy on the outside, soft inside, and pair beautifully with the sauce. Perfect for a cozy family dinner or a special date night meal!

 Ingredients For Creamy Garlic Chicken with Roasted Baby Potatoes

For the Chicken & Sauce:

• 4 boneless, skinless chicken breasts

• 2 tbsp olive oil or butter

• 5–6 garlic cloves, minced

• 1 cup heavy cream

• ½ cup chicken broth

• ½ cup grated Parmesan cheese

• 1 tsp Italian seasoning (or mix of thyme, oregano, basil)

• Salt & black pepper, to taste

• Fresh parsley, chopped (for garnish)

For the Roasted Baby Potatoes:

• 1 ½ lbs baby potatoes, halved

• 2 tbsp olive oil

• 1 tsp garlic powder

• 1 tsp paprika

• Salt & black pepper, to taste

Instructions

1. Roast the Potatoes

   • Preheat oven to 400°F (200°C).

   • Toss halved baby potatoes with olive oil, garlic powder, paprika, salt, and pepper.

   • Spread on a baking sheet and roast for 25–30 minutes, turning halfway until golden and crispy.

2. Cook the Chicken

   • Season chicken breasts with salt, pepper, and Italian seasoning.

   • Heat olive oil or butter in a skillet over medium-high heat.

   • Sear chicken for 4–5 minutes per side until golden brown and cooked through. Remove and set aside.

3. Make the Creamy Garlic Sauce

   • In the same skillet, add minced garlic and sauté for 1 minute.

   • Pour in chicken broth and scrape up browned bits.

   • Stir in heavy cream and Parmesan. Simmer until slightly thickened (3–4 minutes).

4. Combine & Serve

   • Return chicken to skillet, spoon sauce over, and let simmer for 2 minutes.

   • Plate with roasted baby potatoes, garnish with parsley, and serve hot.

Notes

• Chicken thighs can be used instead of breasts for extra juiciness.

• Add spinach or mushrooms to the sauce for more depth.

• If you prefer lighter sauce, substitute half the cream with milk or Greek yogurt.

Tips

• Let chicken rest for a few minutes before slicing to keep it juicy.

• Use freshly grated Parmesan for the best flavor and creaminess.

• Roast potatoes on parchment paper for easy cleanup and crispier edges.

• For extra flavor, toss potatoes with fresh rosemary or thyme.

 Servings

• Serves 4 people

 Nutritional Info (per serving, approx.)

• Calories: 520

• Protein: 38g

• Fat: 28g

• Carbohydrates: 28g

• Fiber: 3g

• Sodium: 680mg

Health Benefits

Chicken: Lean protein that supports muscle repair and satiety.

• Garlic: Rich in antioxidants, may support immunity and heart health.

• Potatoes: Provide fiber, vitamin C, and potassium for energy and digestion.

• Cream & Parmesan: Adds calcium for bone health (but should be consumed in moderation).

Q & A

Q1: Can I make this dish ahead of time?
Yes, you can cook the chicken and sauce in advance and reheat gently on the stove. Potatoes are best roasted fresh but can be reheated in the oven.

Q2: Can I make it dairy-free?
Yes! Substitute coconut cream for heavy cream and nutritional yeast for Parmesan.

Q3: How can I make it lower in calories?
Use half-and-half instead of heavy cream, and reduce cheese. Serve with a side salad instead of extra potatoes.

Q4: What can I serve with it besides potatoes?
It pairs well with rice, garlic bread, roasted veggies, or a light green salad.

Q5: Can I freeze leftovers?
The chicken and sauce can be frozen for up to 2 months. Potatoes don’t freeze well, so make them fresh.