Creamy Garlic Chicken with Roasted Baby Potatoes

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Description

This comforting dish features tender chicken breasts simmered in a rich, creamy garlic sauce and paired with crispy, golden roasted baby potatoes. The garlic cream sauce is velvety, perfectly seasoned, and infused with fresh herbs, making it a restaurant-worthy dinner that’s simple enough for weeknights but elegant enough for entertaining.

Ingredients For Creamy Garlic Chicken with Roasted Baby Potatoes

For the Roasted Baby Potatoes:

  • 1 ½ lbs (700g) baby potatoes, halved

  • 2 tbsp olive oil

  • 1 tsp garlic powder

  • 1 tsp paprika

  • Salt & black pepper, to taste

  • 1 tsp fresh rosemary or thyme (optional)

For the Creamy Garlic Chicken:

  • 4 boneless, skinless chicken breasts (or thighs)

  • 2 tbsp olive oil or butter

  • 5–6 garlic cloves, minced

  • 1 small onion, finely chopped

  • 1 cup (240ml) chicken broth

  • 1 cup (240ml) heavy cream

  • ½ cup (50g) grated Parmesan cheese

  • 1 tsp Italian seasoning

  • ½ tsp chili flakes (optional, for heat)

  • Fresh parsley, chopped (for garnish)

  • Salt & pepper, to taste

 Instructions

  1. Roast the Baby Potatoes

    • Preheat oven to 400°F (200°C).

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

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

  2. Prepare the Chicken

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

    • Heat olive oil/butter in a skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden brown. Remove and set aside.

  3. Make the Creamy Garlic Sauce

    • In the same pan, sauté minced garlic and onion until fragrant.

    • Pour in chicken broth, scraping up browned bits. Let simmer 2–3 minutes.

    • Stir in heavy cream and Parmesan cheese. Simmer until thickened (5–7 minutes).

  4. Combine

    • Return chicken to the skillet and spoon sauce over the top. Simmer for another 5 minutes until chicken is cooked through (internal temp 165°F / 74°C).

  5. Serve

    • Plate chicken with roasted baby potatoes, drizzle extra sauce on top, and garnish with parsley.

 Notes

  • Chicken thighs can be used instead of breasts for juicier results.

  • If sauce thickens too much, thin with a splash of milk or broth.

  • Freshly grated Parmesan gives the best flavor compared to pre-grated.

 Tips

  • Pat chicken dry before searing for a golden crust.

  • Roast potatoes on a preheated baking tray for extra crispiness.

  • Add spinach or sun-dried tomatoes to the sauce for extra flavor and nutrition.

Servings

  • Serves: 4

  • Prep Time: 10 minutes

  • Cook Time: 35–40 minutes

Nutritional Info (per serving, approx.)

  • Calories: 520

  • Protein: 36g

  • Fat: 28g

  • Carbohydrates: 30g

  • Fiber: 4g

  • Sodium: 680mg

 Health Benefits

  • Garlic: Boosts immunity and heart health.

  • Chicken: Lean protein for muscle maintenance.

  • Potatoes: Provide fiber, potassium, and slow-release carbs.

  • Olive oil & herbs: Add antioxidants and healthy fats.

 Q&A

Q: Can I make this ahead of time?
A: Yes, you can roast the potatoes in advance and reheat them in the oven. The chicken with sauce reheats well on the stove—add a splash of broth or cream to refresh the sauce.

Q: What can I substitute for heavy cream?
A: Half-and-half, evaporated milk, or a mix of milk + cream cheese can work.

Q: Can I make it low-carb?
A: Swap potatoes for roasted cauliflower, broccoli, or zucchini.

Q: Is this dish freezer-friendly?
A: The chicken and sauce freeze well for up to 2 months, but potatoes are best made fresh for crispiness.

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