Here’s a cozy, restaurant-style Creamy Garlic Chicken with Roasted Baby Potatoes—rich, comforting, and perfect for a weeknight or special dinner 🍗🥔✨
Creamy Garlic Chicken with Roasted Baby Potatoes
Serves 4
Roasted Baby Potatoes
- 1½ lb baby potatoes, halved
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- Salt & black pepper, to taste
Creamy Garlic Chicken
- 4 boneless, skinless chicken breasts (or thighs)
- Salt & black pepper, to taste
- 1 tsp Italian seasoning
- 2 tbsp olive oil
- 1 tbsp butter
- 6 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Optional: fresh parsley or thyme
Instructions
1. Roast the potatoes
- Preheat oven to 425°F (220°C).
- Toss potatoes with olive oil, garlic powder, paprika, salt, and pepper.
- Spread on a baking sheet and roast 30–35 minutes, flipping halfway, until golden and crispy.
2. Cook the chicken
- Season chicken with salt, pepper, and Italian seasoning.
- Heat olive oil in a large skillet over medium-high heat.
- Sear chicken 5–6 minutes per side until golden and cooked through. Remove and set aside.
3. Make the garlic cream sauce
- Lower heat to medium. Add butter and garlic to the skillet; sauté 30 seconds until fragrant.
- Pour in chicken broth and simmer 3–4 minutes, scraping the pan.
- Stir in heavy cream and Parmesan. Simmer until thickened.
4. Combine
- Return chicken to skillet and spoon sauce over it. Simmer 3–5 minutes.
5. Serve
- Plate chicken with roasted baby potatoes. Garnish with herbs.
💡 Tips & Variations
- Add spinach or mushrooms to the sauce
- Swap cream for half-and-half for a lighter version
- Use bone-in thighs for extra flavor
- Finish with a squeeze of lemon for brightness
If you’d like, I can also give you a one-pan version, slow cooker method, or a keto-friendly adaptation.
