There’s something incredibly comforting about the aroma of garlic wafting through the kitchen, mingling with the rich creaminess of delicious sauces. Imagine inviting friends or family over, presenting a plate of Creamy Garlic Chicken with Roasted Baby Potatoes. The golden chicken, generously coated in luscious garlic sauce, is sure to lead everyone to the dinner table with eager anticipation. And those roasted baby potatoes? They’re crispy on the outside, tender on the inside—truly a match made in heaven.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Creamy Garlic Chicken with Roasted Baby Potatoes
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Creamy Garlic Chicken with Roasted Baby Potatoes

Creamy Garlic Chicken with Roasted Baby Potatoes

I remember the first time I made a dish like this. It was a chilly autumn evening, and I wanted to create something that wrapped everyone in warmth. The laughter and chatter faded as the first bites were taken, only to be followed by blissful silence. The combination of flavors truly made that dish unforgettable. You can create that same beautiful experience in your home with this recipe. Let’s dive in and cook up some joy!

Why You’ll Love This Recipe

Simple & Quick: Ready in just about 55 minutes, this dish makes weeknight cooking a breeze.
Irresistible Flavor: The creamy garlic sauce is rich and savory, complemented perfectly by the roasted potatoes.
Eye-Catching Appeal: It’s a delightful dish that looks as impressive as it tastes—truly a feast for the eyes!
Flexible Serving: Whether it’s a family dinner or a cozy date night, this meal fits perfectly on any table.
Diet-Friendly Options: Easily adjust to suit gluten-free or dairy-free diets with some simple ingredient swaps.

Ingredients You’ll Need

4 boneless, skinless chicken breasts: The hearty protein base for this meal. Tender and lean, chicken breasts soak in the sauce’s flavors easily. For a twist, you could use thighs, which add a slightly richer taste.
Salt, to taste: A basic yet essential seasoning to bring out the flavors in your dish.
Black pepper, to taste: Adds a bit of heat and depth. Freshly cracked pepper provides the best flavor.
1 teaspoon garlic powder: A great way to pack in more garlic flavor without the hassle of fresh cloves. If you love garlic, consider doubling it!
2 tablespoons olive oil: Used for searing chicken and tossing potatoes. Extra virgin olive oil gives an aromatic touch.
4 cloves garlic, minced: Fresh garlic offers a bright, sharp flavor that elevates your dish.
1 cup chicken broth: Using broth instead of water heightens the savory depth of the sauce. You can also use low-sodium broth to control the saltiness.
1 cup heavy cream: Provides a luxurious creaminess to the sauce. For a lighter option, full-fat coconut milk works well.
1/2 cup grated Parmesan cheese: Adds a nutty flavor and helps thicken the sauce. Freshly grated will yield the best results.
1 tablespoon Dijon mustard: This adds a subtle tang, balancing the richness of the cream.
1 teaspoon Italian seasoning: A fragrant blend of herbs enhances the overall flavor profile. You can also mix your favorite herbs or use fresh ones if available.
1 tablespoon fresh parsley, chopped (optional): A fresh herb garnish that brightens the dish visually and flavor-wise.
1.5 pounds baby potatoes, halved: The perfect side dish; they roast beautifully until golden and crispy.
2 tablespoons olive oil: For tossing the potatoes, ensuring they roast evenly and absorb delicious flavors.
1 teaspoon garlic powder: Enhances the garlic flavor, tying it in with the chicken dish.
1 teaspoon dried rosemary or thyme: Provides an earthy, herbal note to your potatoes. Choose based on your preference—both are wonderful!
Salt, to taste: Essential for bringing out the potatoes’ natural flavors.
Black pepper, to taste: Complements the seasoning and adds a touch of warmth.

How to Make Creamy Garlic Chicken with Roasted Baby Potatoes

Preheat and Prepare: Start by preheating your oven to 425°F. Line a large baking sheet with parchment paper; this will make cleanup easier and keep those baby potatoes from sticking. You want to get everything ready before we dive into cooking!

Toss the Potatoes: In a large mixing bowl, toss the halved baby potatoes with 2 tablespoons of olive oil, 1 teaspoon of garlic powder, your choice of dried rosemary or thyme, and a sprinkle of salt and black pepper. Make sure each potato is well-coated to ensure crispy, flavorful bites!

Roast to Perfection: Spread the seasoned potatoes out in a single layer on your prepared baking sheet. Roast them in the oven for about 25 to 30 minutes, turning once halfway through. You’re looking for them to be golden brown and crisp, so keep an eye on their progress!

Season the Chicken: While those odds and ends are roasting away deliciously, take your chicken breasts and season both sides generously with salt, black pepper, and garlic powder. This foundational step ensures every bite of chicken is flavorful.

Sear the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts to the skillet and sear them for about 4 to 5 minutes on each side, or until they develop a lovely golden crust. Once seared, transfer them to a plate and let them rest for now.

Add Garlic: Reduce the skillet heat to medium and toss in the minced garlic. Sauté for about 1 minute until it becomes fragrant. This moment can be heavenly; your kitchen will start to smell like a gourmet restaurant!

Make the Sauce: Pour the chicken broth into the skillet, scraping up any brown bits that may have stuck to the bottom—these are packed with flavor! Allow it to simmer for 2 to 3 minutes. Then, add the heavy cream, grated Parmesan cheese, Dijon mustard, and Italian seasoning, stirring well to combine. Let it simmer for 3 to 5 minutes to thicken up nicely.

Return the Chicken: Now, place the seared chicken breasts back into the skillet. Spoon that rich, creamy sauce generously over each piece. Let it simmer for another 2 to 3 minutes, ensuring the chicken is heated through. This is the moment when your dish transforms into a glorious, creamy delight!

Plate and Serve: Serve your chicken hot, drizzled with that heavenly garlic sauce alongside your perfectly roasted baby potatoes. If you’re feeling fancy, don’t forget to garnish with fresh parsley for a pop of color. Enjoy every creamy, comforting bite!

Storing & Reheating

For any leftovers, let your Creamy Garlic Chicken with Roasted Baby Potatoes cool completely, then store it in an airtight container in the fridge for up to 3 days. If you want to keep it longer, you can freeze it for up to 3 months—just be sure to label and date your container! When ready to enjoy again, reheat the chicken in the microwave or a skillet over medium-low heat, adding a splash of broth or cream to refresh the sauce. Keep in mind that while it will still be tasty, the texture may slightly change, but a little stirring will work wonders.

Chef’s Helpful Tips

Avoid overcooking your chicken breasts; they should be juicy and tender, not dry and hard. Use a meat thermometer to aim for an internal temperature of 165°F.
If you like your potatoes extra crispy, give them some space on the baking sheet and make sure they’re not crowded.
When making the sauce, don’t skip the simmering step; this allows the flavors to meld beautifully.
For an extra boost of flavor, consider adding a squeeze of lemon juice or zest at the end for brightness.

Recipe FAQs

Can I use frozen chicken breasts?

Absolutely! Just be sure to thaw them completely in the refrigerator before cooking. You might need to adjust cooking times slightly to ensure they’re cooked through.

What can I substitute for heavy cream?

If you’re looking for a lighter option, full-fat coconut milk works beautifully. For a vegan version, use cashew cream or a blend of blended silken tofu and a splash of broth.

How can I make this recipe gluten-free?

To keep this dish gluten-free, ensure that your chicken broth is certified gluten-free. Additionally, avoid any seasoning mixes that could contain gluten in their ingredients.

Can this dish be made ahead of time?

Certainly! You can prepare the chicken and sauce ahead of time and store them separately. Just reheat before serving, and roast the potatoes right before dinner for that crispy texture.

Whether you’re whipping this up for a special occasion or a cozy night in, I hope you enjoy making and sharing this recipe with your loved ones. Don’t hesitate to get creative—after all, cooking is all about taking joy in the experience. Happy cooking!

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Creamy Garlic Chicken with Roasted Baby Potatoes

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Author: Danae
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking, Searing
Cuisine: American

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Description

This creamy garlic chicken is a must-try, featuring tender chicken in a luscious sauce paired with crispy roasted baby potatoes. It’s simple, delicious, and perfect for any occasion!

Ingredients

Scale

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)
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

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Instructions

Preheat oven to 425°F and prepare a baking sheet with parchment paper.
Toss halved baby potatoes with olive oil, garlic powder, rosemary or thyme, salt, and black pepper.
Spread potatoes on the baking sheet and roast for 25-30 minutes, turning halfway.
Season chicken breasts with salt, black pepper, and garlic powder.
Sear chicken in a skillet with olive oil for about 4-5 minutes per side, then set aside.
Add minced garlic to the skillet and sauté for 1 minute.
Pour chicken broth into the skillet, simmer for 2-3 minutes, then add heavy cream, Parmesan, mustard, and Italian seasoning. Simmer to thicken.
Return seared chicken to the skillet, spoon sauce over, and heat through for 2-3 minutes.
Serve hot with roasted baby potatoes, garnished with fresh parsley.

Notes

For a gluten-free version, ensure the chicken broth is gluten-free.
You can use thighs for a richer flavor instead of chicken breasts.
Stir in lemon juice for added brightness before serving.