Creamy Garlic Chicken with Roasted Baby Potatoes
A comforting dish featuring tender chicken in a rich creamy garlic sauce paired with perfectly roasted baby potatoes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten-Free
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and black pepper to taste
- 1 teaspoon garlic powder, divided
- 2 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tablespoon Dijon mustard
- 1 teaspoon Italian seasoning
- 1 tablespoon fresh parsley (optional)
- 1.5 lbs baby potatoes, halved
- 1 teaspoon dried rosemary or thyme
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or foil.
- Prepare the baby potatoes by tossing them with olive oil, garlic powder, rosemary, salt, and pepper. Spread on the baking sheet.
- Roast the potatoes in the oven for 25–30 minutes, flipping halfway, until golden brown and tender.
- Season the chicken breasts with salt, pepper, and remaining garlic powder.
- Sear the chicken in a large skillet over medium-high heat with olive oil for 4–5 minutes on each side until golden brown. Remove and set aside.
- Sauté the minced garlic in the same skillet for 30 seconds until fragrant.
- Make the creamy sauce by adding chicken broth to deglaze the pan, then stirring in cream, Parmesan, Dijon, and Italian seasoning. Simmer for 5–7 minutes.
- Combine the chicken with the sauce and let simmer for another 5 minutes.
- Serve the chicken with the roasted potatoes, garnished with fresh parsley if desired.
Notes
Use a meat thermometer to ensure chicken reaches 165°F. Customize with different herbs or a splash of white wine for flavor.