Creamy Garlic Chicken Potatoes (Print Version)

# Ingredients:

→ For the Chicken

01 - 4 boneless, skinless chicken breasts
02 - Salt to taste
03 - Black pepper to taste
04 - 1 teaspoon garlic powder
05 - 2 tablespoons olive oil
06 - 4 cloves garlic, minced
07 - 1 cup chicken broth
08 - 1 cup heavy cream
09 - ½ cup grated Parmesan cheese
10 - 1 tablespoon Dijon mustard
11 - 1 teaspoon Italian seasoning
12 - 1 tablespoon fresh parsley, chopped (optional)

→ For the Roasted Baby Potatoes

13 - 1.5 lbs baby potatoes, halved
14 - 2 tablespoons olive oil
15 - 1 teaspoon garlic powder
16 - 1 teaspoon dried rosemary or thyme
17 - Salt to taste
18 - Black pepper to taste

# Instructions:

01 - Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper. Toss the halved baby potatoes in olive oil, garlic powder, rosemary, salt, and pepper. Spread them out in a single layer on the baking sheet.
02 - Roast the potatoes for 25–30 minutes, flipping them halfway through cooking, until they are crispy and golden.
03 - Season the chicken breasts with salt, black pepper, and garlic powder. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes per side until golden and cooked through. Remove from the skillet and set aside.
04 - Lower the skillet heat to medium and add the minced garlic. Sauté for 1 minute until fragrant. Add chicken broth and simmer for 2–3 minutes, scraping up any browned bits from the skillet. Stir in heavy cream, grated Parmesan cheese, Dijon mustard, and Italian seasoning. Simmer for 3–5 minutes until the sauce thickens slightly.
05 - Return the seared chicken breasts to the skillet, spooning the sauce over them. Simmer for another 2–3 minutes to fully heat through. Garnish with fresh parsley, if desired.
06 - Serve the creamy garlic chicken hot with the roasted baby potatoes on the side. Enjoy your meal!

# Notes:

01 - Pound the chicken breasts to an even thickness before cooking to ensure they cook evenly and stay juicy.
02 - Simmer the sauce longer if it appears too thin, or add a splash of broth or cream if too thick.

Back