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
Scale
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.
