If you are looking for a dish that feels like a warm hug on a plate, the Creamy Garlic Chicken with Roasted Baby Potatoes Recipe is exactly what you need to try next. This comforting meal brings together tender chicken breasts smothered in a luscious, garlicky cream sauce, perfectly paired with golden, herb-infused roasted baby potatoes. It’s juicy, rich, and bursting with flavor, making it a favorite for family dinners or impressing guests without spending hours in the kitchen. Trust me, once you make this recipe, it will quickly become a go-to classic in your recipe collection.
Ingredients You’ll Need
This recipe shines because of its simple yet thoughtfully chosen ingredients. Each one plays a crucial role in creating layers of taste and texture that are both vibrant and satisfying. From the aromatic garlic to the creamy Parmesan finish, these staples come together effortlessly to deliver a meal that feels special without any fuss.
- 4 boneless, skinless chicken breasts: Provides a tender, juicy protein base that soaks up the creamy sauce beautifully.
- Salt, to taste: Essential for bringing out the natural flavors of the chicken and potatoes.
- Black pepper, to taste: Adds a subtle bite and enhances seasoning complexity.
- 1 teaspoon garlic powder: Boosts the garlic flavor in both chicken and potatoes.
- 2 tablespoons olive oil: Helps to crisp up the chicken and roast the potatoes perfectly.
- 4 cloves garlic, minced: Fresh garlic adds an irresistible aroma and pungency to the sauce.
- 1 cup chicken broth: Creates the flavorful base for the creamy sauce while keeping it light.
- 1 cup heavy cream: Brings the sauce its signature silky smooth and rich texture.
- 1/2 cup grated Parmesan cheese: Adds a sharp, salty tang that elevates the cream sauce.
- 1 tablespoon Dijon mustard: Introduces a subtle tang that balances the creaminess.
- 1 teaspoon Italian seasoning: A fragrant mix of herbs that perfectly complements the garlic and cream.
- 1 tablespoon fresh parsley, chopped (optional): Provides a pop of freshness and vibrant green color for garnish.
- 1.5 pounds baby potatoes, halved: These tender potatoes become irresistibly crispy on the outside and soft inside after roasting.
- 2 tablespoons olive oil: Coats the potatoes to help them roast to golden perfection.
- 1 teaspoon garlic powder: Infuses the potatoes with subtle garlic flavor.
- 1 teaspoon dried rosemary or thyme: Adds a fragrant herbal note to the potatoes.
How to Make Creamy Garlic Chicken with Roasted Baby Potatoes Recipe
Step 1: Prepare for Roasting the Potatoes
First things first, preheat your oven to 425°F and line a baking sheet with parchment paper. This step sets the stage for those perfectly crispy roasted baby potatoes that are a delicious companion to the chicken. Getting the oven hot ahead gives the potatoes a lovely golden crust fast.
Step 2: Season and Roast Baby Potatoes
In a bowl, toss the halved baby potatoes with olive oil, garlic powder, your choice of dried rosemary or thyme, salt, and black pepper. Make sure every piece is evenly coated for maximum flavor. Then, spread them out in a single layer on the baking sheet so they roast evenly. Roast for about 25 to 30 minutes, flipping them once halfway through for a consistently crisp, golden finish.
Step 3: Season and Sear the Chicken
While the potatoes roast, season the chicken breasts thoroughly with salt, black pepper, and garlic powder. Next, heat olive oil in a skillet over medium-high heat and sear the chicken for 4 to 5 minutes on each side. You’re aiming for a beautiful, golden crust on the outside while ensuring the chicken cooks through but remains juicy on the inside.
Step 4: Build the Creamy Garlic Sauce
Reduce the heat to medium and add freshly minced garlic to the skillet, sautéing briefly until fragrant. Pour in the chicken broth and give the pan a good stir, scraping up any browned bits from the searing — those bits are pure flavor gold. Let it simmer for a few minutes before whisking in heavy cream, Parmesan cheese, Dijon mustard, and Italian seasoning. This combination thickens into a silky sauce that beautifully coats the chicken.
Step 5: Simmer Chicken in Sauce
Return the chicken breasts to the skillet, spoon the creamy garlic sauce generously on top, and allow everything to simmer together for 2 to 3 minutes. This final step lets the chicken soak in all the luscious flavors while ensuring it’s piping hot and ready to plate.
Step 6: Serve and Garnish
Serve the chickenoften draped in the rich garlic cream sauce alongside those irresistibly crisp roasted baby potatoes. Add a sprinkle of fresh parsley for brightness and a touch of color. This dish is comfort food elevated to stunning elegance and guaranteed to delight your taste buds.
How to Serve Creamy Garlic Chicken with Roasted Baby Potatoes Recipe
Garnishes
Freshly chopped parsley is my go-to garnish, adding a fresh, green pop that contrasts wonderfully with the creamy sauce. You can also try a light dusting of grated Parmesan or even a few chili flakes if you like a hint of heat to balance the richness.
Side Dishes
While the roasted baby potatoes accompany this dish perfectly, you can pair it with a crisp green salad or steamed vegetables like asparagus or green beans. These lighter sides keep the meal balanced while complementing the creamy garlic flavors.
Creative Ways to Present
For a fun twist, serve the chicken sliced over a bed of mashed cauliflower or creamy polenta. You can also plate the potatoes in a rustic bowl alongside the saucy chicken for a more casual, family-style presentation that invite everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Keep the chicken and potatoes together to preserve the creamy garlic sauce’s flavor and moisture.
Freezing
This dish freezes well if you want to prepare in advance. Portion it into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating gently.
Reheating
Reheat on the stovetop over low heat to keep the sauce from separating, or warm in the microwave in short bursts, stirring in between. Adding a splash of chicken broth or cream while reheating can help restore the sauce’s silky texture.
FAQs
Can I use other types of potatoes?
Absolutely! Yukon Gold or red potatoes work nicely too. Just adjust roasting time slightly depending on the size to ensure they’re tender and crisp.
Is heavy cream necessary for the sauce?
Heavy cream provides richness and thickness, but you can substitute with half-and-half for a lighter sauce, though it might be less creamy.
Can I cook this recipe on the stove only?
You could roast the potatoes in a skillet on the stove, but the oven gives them the best crispiness and even cooking that’s hard to replicate on the stovetop.
How do I make the chicken extra juicy?
Brining the chicken briefly or pounding it evenly helps, but searing each side properly and not overcooking is key to keeping it moist.
Can this recipe be made gluten-free?
Yes! Just double-check that your chicken broth and Dijon mustard are gluten-free, which most brands are. The rest of the ingredients are naturally gluten-free.
Final Thoughts
There is something truly comforting about savoring a plate of Creamy Garlic Chicken with Roasted Baby Potatoes Recipe, where bold flavors meet simple preparation. This recipe brings warmth, satisfaction, and a touch of elegance to any mealtime. I can’t wait for you to give it a try and see just how quickly it becomes a beloved classic in your home, just like it did in mine.
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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 is a comforting and flavorful meal featuring juicy seared chicken breasts simmered in a rich garlic Parmesan sauce, paired perfectly with crispy roasted baby potatoes seasoned with herbs and garlic. Perfect for a family dinner, this recipe balances creamy textures and savory seasonings with simple preparation.
Ingredients
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)
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 and Prepare Potatoes: Preheat your oven to 425°F and line a large baking sheet with parchment paper to prevent sticking and ease cleanup.
- Season Potatoes: In a bowl, toss the halved baby potatoes with olive oil, garlic powder, dried rosemary or thyme, salt, and black pepper until evenly coated. Spread them out in a single layer on the prepared baking sheet.
- Roast Potatoes: Place the baking sheet in the oven and roast the potatoes for 25 to 30 minutes, turning them once halfway through cooking. The potatoes should become golden brown and crispy on the outside when done.
- Season Chicken: While the potatoes roast, season chicken breasts generously with salt, black pepper, and garlic powder on both sides.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 4 to 5 minutes per side until they develop a golden crust and are cooked through. Remove the chicken from the skillet and set aside on a plate.
- Sauté Garlic: Reduce the skillet heat to medium. Add the minced garlic and sauté for about 1 minute until fragrant but not burnt.
- Deglaze Pan: Pour in the chicken broth while stirring, scraping up any browned bits stuck to the bottom of the pan. Let this simmer for 2 to 3 minutes to reduce slightly.
- Make Cream Sauce: Add heavy cream, grated Parmesan cheese, Dijon mustard, and Italian seasoning to the skillet. Stir well and allow the sauce to simmer for 3 to 5 minutes until it thickens slightly.
- Combine Chicken and Sauce: Return the seared chicken breasts to the skillet, spoon the creamy sauce over each piece, and simmer for another 2 to 3 minutes to reheat and meld flavors.
- Serve: Serve the creamy garlic chicken hot, topped with sauce, alongside the roasted baby potatoes. Garnish with chopped fresh parsley if desired for a fresh herbal note.
Notes
- You can substitute dried herbs with fresh ones, but reduce quantities by half as fresh herbs have more potency.
- For a lighter version, use half-and-half instead of heavy cream, noting the sauce will be less thick.
- If you prefer spicier chicken, add a pinch of red pepper flakes to the seasoning.
- Make sure to turn the potatoes halfway to ensure even roasting and crispiness.
- Let chicken rest a few minutes after cooking to retain juices before slicing.
