If you have a craving for comfort food with a touch of elegance, the Creamy Garlic Chicken with Roasted Baby Potatoes Recipe is your new best friend. This dish perfectly balances tender, juicy chicken bathed in a velvety garlic cream sauce, complemented by golden, crisp roasted baby potatoes that are bursting with flavor. Every bite brings together the aroma of roasted herbs and Parmesan richness in a way that feels both indulgent and homey. Whether you’re feeding family or impressing guests, this recipe is a guaranteed crowd-pleaser that combines simplicity and mouthwatering taste effortlessly.
Ingredients You’ll Need
Gathering wholesome, straightforward ingredients is the secret to nailing this recipe. Each element plays a key role, from the creamy textures and sharp Parmesan notes to the herby, crispy potatoes that add perfect contrast.
- 4 boneless, skinless chicken breasts: The star protein, easy to cook and absorbs the sauce beautifully.
- Salt, to taste: Enhances all flavors, a pinch for seasoning both chicken and potatoes.
- Black pepper, to taste: Offers subtle heat and depth to every bite.
- 1 teaspoon garlic powder: Adds a mellow garlic undertone to both chicken and potatoes.
- 2 tablespoons olive oil: Helps in roasting potatoes and gives the chicken a lovely sear.
- 4 cloves garlic, minced: Fresh garlic is key for that punch in the cream sauce.
- 1 cup chicken broth: A flavorful base that keeps the sauce light yet savory.
- 1 cup heavy cream: Brings richness and creaminess to the sauce.
- 1/2 cup grated Parmesan cheese: Adds a nutty and salty depth to the sauce.
- 1 tablespoon Dijon mustard: A subtle tang that brightens the sauce nicely.
- 1 teaspoon Italian seasoning: A harmonious blend of herbs that complements the dish perfectly.
- 1 tablespoon fresh parsley, chopped (optional): Adds a fresh pop of color and flavor at the end.
- 1.5 pounds baby potatoes, halved: Small, tender potatoes that roast up crispy on the outside and fluffy inside.
- 2 tablespoons olive oil: For coating the potatoes, ensuring a golden crispness.
- 1 teaspoon garlic powder: Gives the potatoes an extra boost of garlicky goodness.
- 1 teaspoon dried rosemary or thyme: These herbs infuse the potatoes with wonderful aroma and flavor.
How to Make Creamy Garlic Chicken with Roasted Baby Potatoes Recipe
Step 1: Preheat and Prepare Potatoes
Start by heating your oven to 425°F and lining a large baking sheet with parchment paper. This sets the perfect environment to achieve crispy, golden baby potatoes with minimal sticking.
Step 2: Season and Roast Potatoes
Toss those halved baby potatoes in olive oil, garlic powder, rosemary or thyme, salt, and black pepper until they’re well-coated. Arrange them in a single layer on the prepared baking sheet. Roasting them for about 25 to 30 minutes, turning once halfway, ensures they cook evenly and develop that irresistible crisp outside.
Step 3: Season the Chicken
While the potatoes roast, sprinkle your chicken breasts with salt, black pepper, and garlic powder. This simple seasoning mix guarantees punchy flavor beneath the creamy sauce, making the chicken taste anything but plain.
Step 4: Sear the Chicken
Warm olive oil in a large skillet over medium-high heat, then sear your chicken breasts for 4 to 5 minutes on each side. This golden crust is not just for looks; it locks in the juices, resulting in succulent chicken. When cooked, transfer the chicken to a plate and set it aside.
Step 5: Sauté Garlic
Lower the heat to medium and add minced garlic to the same skillet. Sauté for about 1 minute until the garlic releases its enticing aroma, creating the flavor base for the creamy sauce that’s about to come together.
Step 6: Build the Sauce
Pour chicken broth into the skillet, stirring and scraping up any browned bits left from searing the chicken. Let it simmer for 2 to 3 minutes to reduce slightly and concentrate the flavor.
Step 7: Add Cream and Cheese
Now stir in heavy cream, grated Parmesan cheese, Dijon mustard, and Italian seasoning. This combination thickens into a luscious sauce in about 3 to 5 minutes of simmering, coating your chicken with irresistible creaminess.
Step 8: Finish Cooking Chicken in Sauce
Return the chicken breasts to the skillet and spoon sauce over them. Let everything simmer gently for 2 to 3 more minutes so the chicken warms through and soaks up all the garlicky goodness.
Step 9: Serve and Enjoy
Plate the chicken smothered with that rich creamy garlic sauce alongside your perfectly roasted baby potatoes. If you like, sprinkle some chopped fresh parsley on top for a burst of color and freshness.
How to Serve Creamy Garlic Chicken with Roasted Baby Potatoes Recipe
Garnishes
Fresh parsley is the classic choice to garnish. It brightens every plate with vibrant green and adds a subtle herby note that balances the richness of the sauce perfectly. A light drizzle of olive oil over the potatoes can also add a glossy, appealing finish.
Side Dishes
This dish is wonderfully complete on its own, but if you want to include more sides, a crisp green salad or steamed vegetables like asparagus or green beans provide a refreshing contrast. The freshness and crunch will balance the creamy textures beautifully.
Creative Ways to Present
Serve this recipe in beautiful shallow bowls for a cozy, rustic feel or use warm white plates to make the golden potatoes and creamy sauce pop visually. Adding lemon wedges on the side offers a guest-friendly option to add a zingy brightness, elevating the whole experience.
Make Ahead and Storage
Storing Leftovers
Any leftovers from the Creamy Garlic Chicken with Roasted Baby Potatoes Recipe should be stored in an airtight container in the refrigerator. They will keep well for up to 3 days without losing their tenderness or flavor.
Freezing
If you want to freeze leftovers, place the chicken and potatoes in a freezer-safe container, separating layers with parchment paper to prevent sticking. This meal freezes well, though the potatoes may lose a bit of their crispness. Use within 2 months for best taste.
Reheating
To reheat, warm the chicken and sauce gently on the stovetop over medium heat, stirring occasionally until heated through. For the potatoes, reheat in a toaster oven or oven at 375°F for 5 to 10 minutes to help regain some crispness.
FAQs
Can I use chicken thighs instead of breasts?
Yes! Chicken thighs work wonderfully and are even juicier. Adjust cooking time slightly as thighs may take a little longer to cook through.
Is there a dairy-free version of this recipe?
For a dairy-free twist, substitute heavy cream with coconut cream and use a dairy-free Parmesan alternative. The sauce will be different but still delicious.
How can I make the sauce thicker?
If you prefer a thicker sauce, let it simmer a bit longer uncovered, or add a slurry of cornstarch and water while stirring gently.
Can I prepare this recipe for more people?
Absolutely! Just multiply the ingredients according to the number of servings you need. Use a larger skillet and baking sheet to accommodate the increased quantities.
What’s the best way to ensure the potatoes are crispy?
Make sure to dry potatoes well before tossing them in oil, use high heat for roasting, and space them out on the baking sheet so they don’t steam.
Final Thoughts
Trying out the Creamy Garlic Chicken with Roasted Baby Potatoes Recipe guarantees you a warm, tasty meal that feels special without the fuss. It’s the kind of recipe you’ll want to revisit again and again, whether for weeknight dinners or when you want to impress with minimal effort. Dive in and enjoy the delightful harmony of creamy sauce, tender chicken, and crispy potatoes—you might just find your new favorite comfort dish!
Print
Creamy Garlic Chicken with Roasted Baby Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting and Frying
- Cuisine: American
Description
This Creamy Garlic Chicken with Roasted Baby Potatoes recipe offers a savory, comforting meal perfect for any night of the week. Juicy chicken breasts are seared to golden perfection and simmered in a luscious garlic Parmesan cream sauce. Paired with crispy roasted baby potatoes seasoned with herbs, this dish combines warmth and flavor effortlessly for a satisfying dinner.
Ingredients
For the Chicken and Sauce
- 4 boneless, skinless chicken breasts
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 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)
For the Roasted Baby Potatoes
- 1.5 pounds baby potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary or thyme
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper to prepare for roasting the potatoes.
- Prepare Potatoes: In a bowl, toss the halved baby potatoes with olive oil, garlic powder, dried rosemary or thyme, salt, and black pepper. Spread them out evenly in a single layer on the prepared baking sheet.
- Roast Potatoes: Roast the potatoes in the preheated oven for 25 to 30 minutes, turning them once halfway through cooking until they are golden brown and crisp.
- Season Chicken: While the potatoes roast, season the chicken breasts with salt, black pepper, and garlic powder evenly on both sides.
- Sear Chicken: Heat 2 tablespoons 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 are golden brown and cooked through. Once done, transfer the chicken to a plate and set aside.
- Sauté Garlic: Reduce the heat to medium and add the minced garlic to the skillet. Sauté for about 1 minute until fragrant but not burnt.
- Deglaze Skillet: Pour in the chicken broth while stirring and scraping any browned bits from the bottom of the pan. Let it simmer for 2 to 3 minutes to reduce slightly.
- Make Cream Sauce: Add the heavy cream, grated Parmesan cheese, Dijon mustard, and Italian seasoning to the skillet. Stir well and simmer the sauce for 3 to 5 minutes until it thickens slightly.
- Combine Chicken and Sauce: Return the seared chicken breasts to the skillet and spoon the sauce over each piece. Let everything simmer together for another 2 to 3 minutes to heat through and allow flavors to meld.
- Serve: Plate the chicken with the creamy garlic sauce poured generously over top, alongside the roasted baby potatoes. Garnish with chopped fresh parsley if desired and serve hot.
Notes
- You can substitute heavy cream with half-and-half for a lighter sauce, but it will be less rich.
- If you don’t have baby potatoes, use small red or Yukon gold potatoes cut into quarters.
- Fresh herbs such as thyme or rosemary enhance the potatoes but dried herbs work fine.
- To ensure chicken breasts cook evenly, pound them slightly to uniform thickness before seasoning.
- Leftovers store well refrigerated for up to 3 days; reheat gently on stovetop to avoid curdling the cream sauce.
