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
Scale
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.
