Indulge in the warm, savory flavors of this Creamy Garlic Chicken paired perfectly with golden, crispy roasted baby potatoes. This dish embodies comfort with a touch of elegance, making it a wonderful choice for a cozy dinner or a special family meal.
The garlic-infused cream sauce envelops tender chicken breasts, while the roasted baby potatoes add a satisfying crunch and herbal aroma, creating a balanced plate that pleases every palate.
- Rich and creamy garlic sauce that complements juicy chicken breasts beautifully.
- Crispy roasted baby potatoes seasoned with fragrant herbs for added texture and taste.
- Gluten-free and hearty, perfect for a satisfying weeknight meal or entertaining guests.
Ingredients
- Boneless, skinless chicken breasts: Tender chicken breasts that cook quickly and soak up the creamy garlic sauce perfectly.
- Salt: Enhances all the flavors, used to season both the chicken and potatoes adequately.
- Black pepper: Adds mild heat and depth, balancing the richness of the cream sauce.
- Garlic powder: Provides a subtle garlic flavor throughout the dish, seasoning both chicken and potatoes evenly.
- Olive oil: Used for searing chicken and roasting potatoes, giving a fragrant, fruity base to the dish.
- Fresh garlic cloves: Minced garlic adds a fresh, pungent kick that defines the creamy sauce.
- Chicken broth: Forms the savory base of the sauce, adding moisture and flavor complexity.
- Heavy cream: Creates the luscious, velvety texture that coats the chicken beautifully.
- Grated Parmesan cheese: Adds salty, nutty richness that enriches the sauce’s savory profile.
- Dijon mustard: Brings a subtle tang and sharpness, balancing creamy elements in the sauce.
- Italian seasoning: A blend of herbs that adds aromatic depth and complexity to the sauce.
- Fresh parsley: Chopped and optional, adds a pop of color and fresh herbaceousness for garnish.
- Baby potatoes: Halved, these small potatoes roast perfectly to a golden crisp for satisfying texture.
- Dried rosemary or thyme: Choose your favorite herb to infuse the potatoes with delightful fragrance.
Instructions
- Preheat Oven and Prepare Potatoes
Set your oven to 425°F and line a baking sheet with parchment paper to prevent sticking. Toss halved baby potatoes in olive oil, garlic powder, dried rosemary or thyme, salt, and black pepper to evenly coat them. Spreading them in a single layer ensures they roast uniformly, becoming golden and crisp.
- Roast the Potatoes
Place the prepared potatoes in the oven for 25 to 30 minutes, turning once midway. This roasting process caramelizes the potatoes, locking in their natural sweetness and creating a crispy exterior while keeping the interior tender.
- Season the Chicken
While potatoes roast, season the chicken breasts evenly with salt, black pepper, and garlic powder for balanced flavor. Proper seasoning before cooking ensures the chicken is flavorful and aromatic.
- Sear the Chicken
Heat olive oil in a large skillet over medium-high heat, then add the chicken breasts. Sear each side for 4 to 5 minutes until they develop a golden crust and are cooked through. This step seals in juices and enhances flavor through caramelization.
- Sauté Garlic and Deglaze Pan
Lower heat to medium and add minced garlic to the skillet, cooking for about 1 minute until fragrant without burning. Pour in chicken broth while scraping the bottom of the pan to incorporate flavorful browned bits, forming the base of your sauce.
- Create Creamy Garlic Sauce
Add heavy cream, grated Parmesan cheese, Dijon mustard, and Italian seasoning to the skillet, stirring constantly. Simmer for 3 to 5 minutes allowing the sauce to thicken to a luscious consistency that will coat the chicken beautifully.
- Combine Chicken with Sauce
Return the seared chicken breasts to the skillet and spoon sauce generously over each piece. Let everything simmer together for 2 to 3 minutes to meld flavors and warm the chicken through perfectly.
- Serve Your Dish
Plate the creamy garlic chicken alongside the roasted baby potatoes. Garnish with fresh chopped parsley for a burst of color and fresh herbal notes. Serve immediately to enjoy the full richness of the sauce and the crisp texture of the potatoes.
- Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F for safe consumption.
- Feel free to add vegetables like green beans or carrots to roast with the potatoes for extra nutrition.
- Marinate chicken beforehand to infuse deeper flavors if you have time.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave to preserve sauce creaminess and avoid drying out the chicken.
Serving Suggestions
This dish pairs beautifully with a crisp green salad or steamed seasonal vegetables. A glass of white wine, such as Chardonnay, complements the creamy garlic sauce elegantly.
- Sear chicken without overcrowding the pan to get a perfect golden crust.
- Use freshly grated Parmesan for best flavor and smoother melting in the sauce.
- Allow the sauce to simmer gently to thicken without curdling the cream.
- Toss potatoes in cold olive oil before seasoning for extra crispiness when roasted.
FAQs
- Can I use other cuts of chicken?
Yes, thighs or tenders can be used but may require adjusted cooking times to ensure tenderness.
- Is this recipe dairy-free?
No, heavy cream and Parmesan cheese are dairy ingredients. Substitute with coconut cream and nutritional yeast for a dairy-free version.
- Can I prepare this dish ahead of time?
Potatoes can be roasted in advance and reheated. Prepare sauce and chicken fresh for the best texture and flavor.
- What can I use instead of Italian seasoning?
Combine dried basil, oregano, thyme, and rosemary to substitute Italian seasoning at equal amounts.
- How do I make this dish spicier?
Add a pinch of red pepper flakes while sautéing garlic or sprinkle cayenne pepper when seasoning the chicken.
- Can I freeze leftovers?
Chicken and sauce freeze well for up to 2 months. Potatoes lose crispness when frozen and reheated.
Creamy Garlic Chicken Potatoes
Equipment
- 1 large baking sheet lined with parchment paper
- 1 large skillet for searing chicken and making sauce
- 1 mixing bowl for tossing potatoes
Ingredients
- 4 boneless skinless chicken breasts
- Salt to taste
- Black pepper to taste
- 2 teaspoons garlic powder divided
- 4 cloves garlic minced
- 3 tablespoons olive oil divided
- 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)
- 1.5 pounds baby potatoes halved
- 1 teaspoon dried rosemary or thyme
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- In a bowl, toss halved baby potatoes with 2 tablespoons olive oil, 1 teaspoon garlic powder, rosemary or thyme, salt, and black pepper.
- Arrange the potatoes in a single layer on the prepared baking sheet and roast for 25 to 30 minutes, turning once halfway, until golden and crisp.
- Season chicken breasts with salt, black pepper, and the remaining 1 teaspoon garlic powder.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat and sear chicken breasts for 4 to 5 minutes per side until golden and cooked through, then transfer to a plate.
- Reduce heat to medium and add minced garlic to the skillet; sauté for 1 minute until fragrant.
- Pour in chicken broth, stirring and scraping any browned bits off the pan, and simmer for 2 to 3 minutes.
- Add heavy cream, grated Parmesan, Dijon mustard, and Italian seasoning to the skillet, stirring well. Simmer for 3 to 5 minutes to thicken the sauce slightly.
- Return the chicken breasts to the skillet, spoon sauce over them, and simmer for 2 to 3 minutes until heated through.
- Serve the creamy garlic chicken hot with roasted baby potatoes, garnished with fresh parsley if desired.
Notes
- Marinate chicken for enhanced flavor.
- Include additional vegetables with potatoes if desired.
- Ensure chicken reaches 165°F internal temperature.
- Store leftovers in an airtight container up to 3 days.
