Creamy Garlic Chicken with Roasted Baby Potatoes

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Description

This Creamy Garlic Chicken with Roasted Baby Potatoes is the ultimate comfort food — juicy pan-seared chicken breasts smothered in a silky garlic cream sauce, paired with golden, crispy roasted baby potatoes. The dish balances richness and freshness with a touch of herbs, making it perfect for both weeknight dinners and elegant gatherings.

Ingredients For Creamy Garlic Chicken with Roasted Baby Potatoes

For the Roasted Baby Potatoes:

  • 1.5 lbs (700 g) baby potatoes, halved

  • 2 tbsp olive oil

  • 1 tsp garlic powder

  • 1 tsp dried thyme (or rosemary)

  • Salt & black pepper to taste

For the Creamy Garlic Chicken:

  • 4 boneless, skinless chicken breasts (or thighs)

  • 2 tbsp olive oil (or butter)

  • 4 cloves garlic, minced

  • 1 small onion, finely chopped (optional)

  • 1 cup chicken broth

  • 1 cup heavy cream (or half & half for lighter version)

  • ½ cup grated Parmesan cheese

  • 1 tsp Italian seasoning

  • ½ tsp chili flakes (optional, for a kick)

  • Fresh parsley, chopped (for garnish)

  • Salt & pepper to taste

Instructions

Step 1: Roast the Baby Potatoes

  1. Preheat oven to 400°F (200°C).

  2. Toss halved baby potatoes with olive oil, garlic powder, thyme, salt, and pepper.

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

Step 2: Cook the Chicken

  1. Pat chicken dry, season with salt, pepper, and a pinch of Italian seasoning.

  2. Heat olive oil (or butter) in a skillet over medium-high heat.

  3. Sear chicken breasts for 5–6 minutes per side, until golden brown and cooked through. Remove and set aside.

Step 3: Make the Creamy Garlic Sauce

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

  2. Pour in chicken broth, scraping up browned bits.

  3. Stir in heavy cream, Parmesan cheese, and Italian seasoning. Let simmer until slightly thickened (5–6 minutes).

  4. Return chicken to the skillet, spoon sauce over, and cook for 2–3 minutes more.

Step 4: Serve

  • Plate the chicken with roasted baby potatoes on the side.

  • Garnish with fresh parsley and extra Parmesan if desired.

Servings

  • Makes 4 servings

Nutritional Info (per serving, approx.)

  • Calories: 520 kcal

  • Protein: 38 g

  • Carbohydrates: 28 g

  • Fat: 28 g

  • Fiber: 3 g

  • Sodium: 680 mg

Notes

  • You can substitute chicken thighs for extra juiciness.

  • For a lighter version, use Greek yogurt or light cream instead of heavy cream.

  • Add spinach or mushrooms to the sauce for extra flavor and nutrition.

 Tips

  • Don’t overcrowd the potatoes on the baking sheet — this ensures crispiness.

  • Rest the chicken for 5 minutes before slicing to lock in juices.

  • If the sauce is too thick, add a splash of milk or broth.

 Benefits

  • High in protein for muscle health.

  • Garlic and herbs support heart and immune health.

  • Potatoes provide energy-rich complex carbs and fiber.

  • Balanced comfort meal with protein, healthy fats, and carbs.

 Q&A

Q: Can I make this ahead of time?
A: Yes! Roast the potatoes and cook the chicken ahead, then reheat and add the sauce before serving.

Q: Can I freeze this dish?
A: The chicken and sauce freeze well for up to 2 months. Potatoes are best enjoyed fresh (they lose crispiness when frozen).

Q: What can I serve with it?
A: A fresh green salad, roasted veggies, or steamed asparagus pair beautifully.

Q: Can I make it dairy-free?
A: Yes — use coconut cream instead of heavy cream and nutritional yeast instead of Parmesan.

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