Creamy Garlic Chicken with Roasted Baby Potatoes
A comforting dish featuring tender chicken in a rich, creamy garlic sauce, served with crispy roasted baby potatoes.
Ingredients
For the Chicken
- 3 pieces boneless skinless chicken breasts Chicken should be cooked to an internal temperature of 165°F (74°C).
- 1 tbsp olive oil For searing the chicken.
- Salt & black pepper to taste Salt & black pepper For seasoning.
- 4 cloves garlic, minced
- 1 cup heavy cream For the sauce.
- 1/2 cup chicken broth Use gluten-free if necessary.
- 1/2 cup grated Parmesan cheese
- 1 tsp Dijon mustard (optional) Adds extra flavor.
- 1 tsp dried Italian herbs or chopped fresh parsley
For the Roasted Potatoes
- 1 lb baby potatoes, halved
- 1 tbsp olive oil For tossing the potatoes.
- 1/2 tsp garlic powder
- Salt & pepper to taste Salt & pepper For seasoning.
- Fresh chopped parsley for garnish Fresh chopped parsley Optional garnish.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a bowl, toss the baby potatoes with olive oil, garlic powder, salt, and pepper.
- Roast the potatoes in the oven for 25–30 minutes until golden and crispy.
Cooking the Chicken
- Season the chicken breasts with salt and pepper.
- In a large skillet, heat 1 tablespoon of oil over medium-high heat.
- Sear the chicken on both sides until golden and cooked through.
- Set the chicken aside.
- In the same pan, add the minced garlic and sauté for 1 minute.
- Pour in the heavy cream, chicken broth, and Parmesan cheese.
- If desired, stir in Dijon mustard and Italian herbs, then let the mixture simmer until it thickens.
- Return the chicken to the pan and spoon the creamy sauce over it, simmer for 2–3 additional minutes.
Serving
- Serve the chicken hot with the roasted baby potatoes on the side.
- Garnish with fresh chopped parsley.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat before serving.