Creamy Garlic Chicken with Roasted Baby Potatoes

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Creamy Garlic Chicken with Roasted Baby Potatoes

Description

This dish combines tender, juicy chicken breasts seared to perfection and bathed in a rich, velvety garlic cream sauce. Paired with roasted baby potatoes seasoned with rosemary and garlic, it’s comfort food elevated to restaurant-quality. The creamy sauce is infused with fresh garlic, a hint of thyme, and a touch of parmesan for depth. Perfect for weeknight dinners or special occasions, this meal balances protein, carbs, and healthy fats, making it both indulgent and nourishing.

Ingredients

For the Roasted Baby Potatoes:

  • 1 lb (450 g) baby potatoes, halved

  • 2 tbsp olive oil

  • 3 cloves garlic, minced

  • 1 tsp fresh rosemary, chopped (or ½ tsp dried)

  • Salt and black pepper to taste

For the Creamy Garlic Chicken:

  • 4 boneless, skinless chicken breasts

  • Salt and pepper to taste

  • 2 tbsp olive oil

  • 4 cloves garlic, minced

  • 1 cup heavy cream

  • ½ cup chicken broth

  • ½ cup grated Parmesan cheese

  • 1 tsp Dijon mustard

  • 1 tsp fresh thyme leaves (or ½ tsp dried)

  • 1 tbsp butter

  • Fresh parsley, chopped, for garnish

Instructions

1. Roast the Baby Potatoes

  1. Preheat oven to 400°F (200°C).

  2. Toss halved baby potatoes with olive oil, minced garlic, rosemary, salt, and pepper.

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

  4. Roast for 25–30 minutes, flipping halfway through, until golden and tender.

2. Cook the Chicken

  1. Season chicken breasts with salt and pepper.

  2. Heat olive oil in a large skillet over medium-high heat.

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

3. Make the Garlic Cream Sauce

  1. In the same skillet, reduce heat to medium. Add butter and minced garlic; sauté 1–2 minutes until fragrant.

  2. Stir in chicken broth, scraping any browned bits from the pan.

  3. Add heavy cream, Parmesan, Dijon mustard, and thyme. Stir and simmer 3–4 minutes until sauce thickens slightly.

  4. Return chicken to skillet and coat with sauce. Simmer 2–3 minutes to meld flavors.

4. Serve

  • Plate chicken with roasted baby potatoes on the side.

  • Spoon extra garlic cream sauce over chicken and garnish with fresh parsley.

Servings

  • Serves 4

Nutritional Information (per serving)

  • Calories: 520 kcal

  • Protein: 35 g

  • Carbohydrates: 28 g

  • Fat: 30 g

  • Saturated Fat: 12 g

  • Fiber: 3 g

  • Sodium: 550 mg

Note: Nutritional info may vary depending on exact ingredients and portion sizes.

Benefits

  • Chicken: High-quality protein, supports muscle repair and immunity.

  • Garlic: Boosts heart health, has anti-inflammatory properties, and may enhance immunity.

  • Potatoes: Provide complex carbohydrates and potassium for energy and heart health.

  • Cream & Parmesan: Adds healthy fats and calcium for bone strength (in moderation).

Tips & Tricks

  • Chicken Thickness: Pound chicken breasts to even thickness for uniform cooking.

  • Potato Crispiness: Parboil potatoes for 5 minutes before roasting for extra crispiness.

  • Sauce Variations: Add mushrooms or spinach for extra flavor and nutrients.

  • Make Ahead: Roast potatoes ahead of time; reheat in the oven before serving.

Q&A

Q: Can I use chicken thighs instead of breasts?
A: Yes! Bone-in thighs will take longer to cook, but they remain juicy and flavorful.

Q: Can I make this dairy-free?
A: Substitute heavy cream with coconut cream and Parmesan with nutritional yeast.

Q: Can I bake the chicken instead of searing?
A: Yes, bake at 375°F (190°C) for 20–25 minutes, then add sauce. Searing adds flavor but isn’t mandatory.

Q: How can I make the sauce thicker?
A: Simmer a few extra minutes, or whisk in 1 tsp cornstarch mixed with water.

Q: Can this be made in one pan?
A: Yes! Roast potatoes first, remove them, then cook chicken and make the sauce in the same skillet.

This meal strikes the perfect balance of creamy indulgence and hearty satisfaction while being fairly simple to make.

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