Creamy Garlic Chicken with Roasted Baby Potatoes

Creamy Garlic Chicken with Roasted Baby Potatoes

Description

Creamy Garlic Chicken with Roasted Baby Potatoes is a cozy, restaurant-quality meal made easily at home. Juicy chicken breasts are seared until golden and smothered in a luscious garlic cream sauce, paired perfectly with crispy, oven-roasted baby potatoes. This dish is comfort food at its finest — rich, flavorful, and perfect for weeknights or special dinners alike.

Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts

• 1 tbsp olive oil

• 1 tbsp butter

• 4 cloves garlic, minced

• 1 cup heavy cream (or half-and-half for lighter version)

• ½ cup chicken broth

• ½ cup grated Parmesan cheese

• 1 tsp Italian seasoning

• Salt and black pepper to taste

• Fresh parsley, chopped (for garnish)

For the Roasted Baby Potatoes:

• 1 lb (450 g) baby potatoes, halved

• 2 tbsp olive oil

• 1 tsp garlic powder

• ½ tsp smoked paprika

• Salt and pepper to taste

• 1 tsp fresh rosemary or thyme (optional)

Instructions

Step 1: Roast the Baby Potatoes

1. Preheat the oven to 400°F (200°C).

2. Toss halved baby potatoes with olive oil, garlic powder, paprika, salt, pepper, and herbs.

3. Spread on a baking sheet in a single layer.

4. Roast for 25–30 minutes, stirring halfway through, until golden and crisp.

Step 2: Cook the Chicken

1. Season chicken breasts with salt, pepper, and Italian seasoning.

2. In a large skillet over medium heat, melt butter and olive oil.

3. Add chicken and sear for 5–6 minutes per side, until golden and cooked through. Remove and set aside.

Step 3: Make the Creamy Garlic Sauce

1. In the same pan, add minced garlic and sauté for 30 seconds until fragrant.

2. Pour in chicken broth and scrape up browned bits from the pan.

3. Stir in heavy cream and Parmesan cheese; simmer gently until thickened (3–4 minutes).

4. Return the chicken to the pan, coat with sauce, and cook another 2 minutes.

Step 4: Serve

Plate the creamy garlic chicken with roasted baby potatoes on the side. Garnish with parsley and extra Parmesan if desired.

Notes

• For extra flavor, marinate chicken in olive oil, garlic, and herbs for 30 minutes before cooking.

• Substitute baby potatoes with sweet potatoes for a different twist.

• Use light cream or evaporated milk for a lower-fat version.

• Add spinach or mushrooms to the sauce for extra vegetables.

Tips

• Perfect sear: Pat chicken dry before cooking to ensure a golden crust.

• Don’t overheat the cream: Simmer gently to prevent curdling.

• Batch cooking: Double the recipe and freeze leftover sauce for another meal.

• Serving idea: Serve with steamed veggies or a crisp green salad for balance.

Servings

• Serves: 4

• Prep time: 10 minutes

• Cook time: 35 minutes

• Total time: 45 minutes

Nutritional Information (Per Serving)

Health Benefits

• Protein-rich: Chicken provides lean, high-quality protein for muscle repair and satiety.

• Energy-boosting: Baby potatoes are rich in complex carbs and potassium.

• Heart health: Olive oil and garlic promote good cholesterol and circulation.

• Bone strength: Parmesan cheese adds calcium for bone health.

Q&A

Q1: Can I use chicken thighs instead of breasts?
Yes! Chicken thighs add more flavor and stay juicier. Adjust cooking time slightly (about 7–8 minutes per side).

Q2: What can I substitute for heavy cream?
Use half-and-half, coconut milk, or a mix of milk + a tablespoon of cornstarch.

Q3: How do I make this dairy-free?
Swap butter for olive oil and use coconut cream instead of heavy cream. Skip Parmesan or use a vegan alternative.

Q4: Can I make it ahead of time?
Yes, you can make the sauce and roast the potatoes ahead. Reheat gently on the stove before serving.

Q5: What goes best with this dish?
A side of green beans, roasted asparagus, or a fresh Caesar salad complements it beautifully.