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
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.
Nutrition
- Serving Size: 1 plate
- Calories: 720
- Sugar: 3g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 50g
- Cholesterol: 150mg