Description
Creamy Garlic Chicken with Roasted Baby Potatoes combines tender chicken in a rich sauce with crispy potatoes, making it perfect for cozy dinners and gatherings.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- Salt & black pepper
- 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 (for potatoes)
- 1 teaspoon garlic powder (for potatoes)
- 1 teaspoon dried rosemary or thyme
- Salt & black pepper (for potatoes)
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a mixing bowl, toss halved baby potatoes with olive oil, garlic powder, herbs, salt, and pepper. Spread out on the baking sheet.
- Roast potatoes for 25 to 30 minutes, turning halfway through for even browning.
- Season chicken breasts with salt, pepper, and garlic powder on both sides.
- Sear chicken in a hot skillet with olive oil for 4 to 5 minutes per side until golden brown.
- Remove chicken and sauté minced garlic in the skillet, then add chicken broth and let it simmer.
- Stir in heavy cream, Parmesan, mustard, and Italian seasoning until the sauce thickens.
- Return chicken to the skillet, spoon sauce over, and simmer for a few more minutes until heated through.
- Serve chicken with sauce and roasted baby potatoes, garnished with parsley if desired.
Notes
Store leftovers in an airtight container in the fridge for 3 to 4 days.
Reheat gently on the stove or in the microwave, adding a splash of broth if needed for consistency.
Consider marinating chicken with garlic and herbs for added flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 2g
- Sodium: 900mg
- Fat: 39g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 150mg