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This Creamy Garlic Chicken with Roasted Baby Potatoes is everything a weeknight dinner should be deeply comforting with crisp golden chicken and a luxurious garlicky sauce that hugs every bite. Paired with oven-roasted baby potatoes that crisp up at the edges but stay pillowy inside it is the sort of meal that brings everyone to the table fast. I love whipping this up when I want something special but need simple steps and minimal cleanup.
The first time I served this was on a chilly autumn night with friends and there was hardly a bite left. The combination of crispy potatoes and spoonfuls of garlic cream sauce over the chicken makes everyone go back for seconds.
Ingredients
- Chicken breasts: boneless skinless for max tenderness and reliable results. Choose pieces that are roughly the same size for even cooking
- Salt and black pepper: these heighten all the other flavors so choose sea salt and freshly cracked pepper if you can
- Garlic powder: adds savory depth both on the chicken and potatoes
- Olive oil: helps achieve that golden sear on the chicken and roasts the potatoes to perfection. Use extra virgin for best taste
- Fresh garlic: four cloves make the sauce shine. Look for firm plump bulbs for maximum flavor
- Chicken broth: forms the base of the sauce. Opt for low sodium if you want to adjust salt levels yourself
- Heavy cream: creates the silky soothing sauce that soaks into every bite
- Grated Parmesan cheese: brings a nutty salty note. Freshly grated melts best
- Dijon mustard: gives sharpness and balances the richness. Go for good quality because a little goes a long way
- Italian seasoning: adds herbal brightness and ties the sauce together. If you have fresh herbs use them for a boost
- Fresh parsley: for a burst of color and freshness at the finish. Chop just before serving to keep flavors lively
- Baby potatoes: choose those with thin skins for best texture. Halved ensures they roast up crispy outside but soft inside
- Dried rosemary or thyme: perfumes the potatoes and echoes the herbal flavor in the chicken
- A meat thermometer: optional but fantastic for getting juicy chicken every time
Step-by-Step Instructions
- Prepping and Roasting the Potatoes
- Preheat Oven and Prep Pan:
- Set your oven to 425 F and line a big baking sheet with parchment paper for easy cleanup
- Season and Toss Potatoes:
- Halve the potatoes and toss them in olive oil garlic powder dried rosemary or thyme plus plenty of salt and pepper until evenly coated
- Arrange for Roasting:
- Spread the potatoes out on the baking sheet with the cut sides facing down. Make sure they are not crowded so they roast and crisp rather than steam
- Roast Until Golden:
- Slide the pan into the oven and roast for 25 to 30 minutes flipping potatoes once halfway so all sides get deeply golden and edges turn crisp
- Searing the Chicken to Golden Perfection
- Season and Prep Chicken:
- While potatoes are roasting sprinkle chicken breasts with salt pepper and a dusting of garlic powder for full flavor early on
- Sear in Skillet:
- Heat olive oil in a large nonstick skillet over medium high heat. Lay chicken breasts in and let them sizzle undisturbed for 4 to 5 minutes per side until the edges are golden and a thermometer inserted into the thickest part hits 165 F
- Rest the Chicken:
- Move chicken to a plate and tent loosely with foil while you make the sauce
- Making the Creamy Garlic Sauce
- Sauté Fragrant Garlic:
- Reduce heat to medium. Add minced garlic and let it cook for one minute just until it starts to smell sweet and fragrant but not browned
- Deglaze and Simmer:
- Pour in chicken broth scraping up any browned bits stuck to the pan so you capture every bit of flavor. Let simmer and reduce for 2 to 3 minutes
- Build the Sauce:
- Pour in heavy cream stir in Parmesan Dijon and Italian seasoning. Let it all simmer 3 to 5 minutes so it thickens and coats the spoon nicely
- Bringing It All Together
- Finish and Warm Chicken in Sauce:
- Nestle chicken breasts back into the skillet turning to coat with sauce. Let them simmer in the sauce another 2 to 3 minutes so flavors meld and the whole dish is hot
- Garnish and Serve:
- Scatter chopped fresh parsley on top right before serving. Plate the chicken with generous spoonfuls of sauce and a big helping of crispy roasted baby potatoes
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You Must Know
- High in protein and packed with comforting flavor
- Sauce can be doubled if your crew fights over extra
- Chicken and potatoes hold up well for meal prep and leftovers
- Parmesan is my star ingredient. Real Parmigiano Reggiano gives unbeatable melt and flavor a trick my grandma swore by when teaching me Sunday recipes that always got rave reviews
Storage Tips
Store any leftovers in a tightly covered container in the refrigerator for up to three days. The sauce will thicken a bit when cooled but loosens up beautifully when reheated gently on the stove with a splash of extra milk or cream. Potatoes reheat best in a hot oven for about ten minutes to restore their crisp edge
Ingredient Substitutions
If heavy cream is not your thing try half and half but simmer gently so it doesn’t split. You can swap boneless chicken thighs for breasts just add a minute or two to the cooking time. For a dairy free twist use full fat coconut milk and skip the cheese
Serving Suggestions
This dish is perfect as is but you can stretch it by adding a green salad tossed with vinaigrette or a big helping of roasted veggies like green beans or carrots. For a party style dinner slice the chicken and let guests assemble plates with extra drizzles of garlic sauce
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A Little History
Creamy pan sauces and roasted potatoes are classic in both American and European comfort food traditions. Chicken with garlic cream appeals to just about everyone and the roasted potato side is inspired by simple rustic cooking I grew up with during Sunday family dinners
Frequently Asked Questions
- → How do I keep the chicken moist while cooking?
Pound chicken breasts to even thickness and avoid overcooking. Use a meat thermometer and remove from heat at 165°F for juicy results.
- → What can I use if I don’t have heavy cream?
Half-and-half or whole milk thickened with a little flour can substitute for heavy cream, though the sauce may be less rich.
- → Can I add vegetables to this dish?
Absolutely! Roasted carrots, broccoli, or green beans pair well and can roast alongside the potatoes for added color and flavor.
- → How do I get crispy roasted potatoes?
Spread baby potatoes in a single layer on the baking sheet, don’t overcrowd, and flip them halfway through roasting at high heat.
- → Is it possible to make ahead?
Yes. Prepare chicken and potatoes in advance, then gently reheat the sauce and roast potatoes just before serving for best texture.
- → Which herbs work best for seasoning?
Italian seasoning, rosemary, and thyme complement both the chicken and potatoes, enhancing their natural flavors.