Creamy Garlic Chicken with Roasted Baby Potatoes is a delicious and comforting dish that brings rich flavors to your dinner table. This recipe combines tender chicken breasts in a creamy garlic sauce with crispy roasted potatoes, making it a perfect meal for family gatherings or weeknight dinners.

Why Make This Recipe

You should make this recipe because it’s easy to prepare and full of flavor. The rich garlic sauce pairs wonderfully with the chicken, while the roasted baby potatoes provide a satisfying crunch. Plus, it’s a one-pan meal that saves time on cleanup, making it great for busy cooks. Whether you are an experienced chef or a beginner, you will find joy in making this comforting dish.

How to Make Creamy Garlic Chicken with Roasted Baby Potatoes

Ingredients:

3 boneless skinless chicken breasts
1 tbsp olive oil
Salt & black pepper, to taste
4 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
1 tsp Dijon mustard (optional)
1 tsp dried Italian herbs or chopped fresh parsley
1 lb baby potatoes, halved
1 tbsp olive oil
1/2 tsp garlic powder
Salt & pepper, to taste
Fresh chopped parsley (for garnish)

Directions:

Roast Potatoes: Preheat oven to 400°F (200°C). Toss baby potatoes with olive oil, garlic powder, salt, and pepper. Roast for 25–30 minutes until golden and crispy.
Sear Chicken: Season chicken with salt and pepper. In a large skillet, heat 1 tbsp oil over medium-high. Sear chicken on both sides until golden and cooked through (internal temp: 165°F/74°C). Set aside.
Make Sauce: In the same pan, sauté minced garlic for 1 minute. Pour in cream, broth, and Parmesan. Stir in Dijon and herbs. Simmer until thickened.
Combine: Return chicken to pan and spoon sauce over. Simmer for 2–3 mins.
Serve: Plate with roasted baby potatoes and garnish with fresh parsley.

How to Serve Creamy Garlic Chicken with Roasted Baby Potatoes

Serve this dish hot, directly from the pan. Place a generous portion of the creamy garlic chicken on each plate, alongside the crispy roasted baby potatoes. Finish with a sprinkle of fresh parsley for an inviting touch. Consider serving a side salad or steamed vegetables for added color and nutrition.

How to Store Creamy Garlic Chicken with Roasted Baby Potatoes

If you have leftovers, store them in an airtight container in the refrigerator. They will keep well for up to 3 days. To reheat, place in the microwave or heat on the stovetop until warm throughout. You may want to add a splash of chicken broth or cream to loosen the sauce when reheating.

Tips to Make Creamy Garlic Chicken with Roasted Baby Potatoes

Don’t Overcook the Chicken: Keep an eye on the chicken while it’s cooking to ensure it doesn’t dry out. Use a meat thermometer to check for doneness.
Customize the Sauce: Feel free to add your favorite herbs, such as thyme or basil, to the sauce for extra flavor.
Cut Potatoes Evenly: Make sure the baby potatoes are cut in half uniformly to ensure even roasting.

Variation

You can swap out the chicken for other proteins like pork chops or tofu for a vegetarian version. You can also use different types of potatoes, such as Yukon Gold or red potatoes, to change the texture and flavor.

FAQs

1. Can I use milk instead of heavy cream?
Yes, you can use milk, but the sauce will be thinner and not as rich.

2. Can I make this recipe ahead of time?
Yes, you can prepare the chicken and sauce ahead of time and store them separately. Reheat before serving.

3. What side dishes go well with this meal?
This dish pairs well with a simple green salad, steamed vegetables, or even garlic bread for a complete meal.