Weeks ago, I had one chaotic, everything-happens-at-once kind of day. Soccer practice ran late, the laundry was still sitting in the washer, and I hadn’t even thought about dinner. But instead of reaching for takeout menus, I grabbed a pack of chicken breasts and some baby potatoes I’d forgotten I bought. I needed something hearty, comforting, and above all—easy.

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That’s when this Creamy Garlic Chicken with Roasted Baby Potatoes saved the evening. It started with a quick sear on the chicken while the potatoes roasted away in the oven. Meanwhile, the skillet filled with that incredible garlicky aroma that makes everyone wander into the kitchen asking, “What are you making?” By the time the sauce came together—rich and silky with Parmesan, cream, a hit of Dijon, and all that garlic—we were already setting the table.

The kids devoured it without a single complaint, and my husband scraped his plate clean. It’s now part of our weeknight rotation, and I keep the ingredients on hand because it always hits the spot. I’m excited to share this recipe with you—it’s a keeper.

Short Description

Creamy Garlic Chicken with Roasted Baby Potatoes is a cozy, family-style dinner featuring tender seared chicken in a luscious garlic-Parmesan cream sauce, paired with crispy golden baby potatoes roasted to perfection.

Key Ingredients

For the Chicken:

4 boneless, skinless chicken breasts
Salt, to taste
Black pepper, to taste
1 teaspoon garlic powder
2 tablespoons olive oil
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, chopped (optional)

For the Roasted Baby Potatoes:

1.5 pounds baby potatoes, halved
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried rosemary or thyme
Salt, to taste
Black pepper, to taste

Tools Needed

Large baking sheet
Parchment paper
Large skillet
Wooden spoon or spatula
Tongs
Knife and cutting board
Mixing bowls

Cooking Instructions

Step 1: Roast the Baby Potatoes
Preheat oven to 425°F. Line a large baking sheet with parchment paper. In a bowl, toss halved baby potatoes with olive oil, garlic powder, rosemary (or thyme), salt, and black pepper.

Spread them in a single layer on the baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and crispy on the edges.

Step 2: Season and Sear the Chicken
While the potatoes roast, pat chicken breasts dry and season both sides with salt, black pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat.

Sear the chicken for 4–5 minutes per side, or until golden brown and fully cooked through. Remove from skillet and set aside on a plate.

Step 3: Build the Garlic Cream Sauce
Lower heat to medium. Add minced garlic to the same skillet and sauté for about 1 minute until fragrant. Pour in the chicken broth, scraping up any browned bits from the pan, and let it simmer for 2–3 minutes.

Step 4: Add Cream and Flavor
Stir in heavy cream, Parmesan, Dijon mustard, and Italian seasoning. Let it simmer gently for 3–5 minutes, stirring often, until it thickens slightly into a smooth, rich sauce.

Step 5: Return Chicken to Pan
Place the seared chicken back into the skillet. Spoon sauce over each piece and let it simmer for another 2–3 minutes so everything heats through. Add chopped parsley if using.

Step 6: Serve and Enjoy
Serve the creamy garlic chicken hot with a generous side of roasted baby potatoes. Spoon extra sauce over everything for full flavor.

Why You’ll Love This Recipe

– Uses pantry staples and minimal ingredients

– Feels fancy but is easy enough for busy weeknights

– Kid-approved and picky-eater friendly

– Balanced meal with protein and carbs in one dish

– One skillet for the sauce = fewer dishes

Mistakes to Avoid & Solutions

Mistake 1: Overcooking the Chicken
Solution: Sear until golden and just cooked through (internal temp 165°F). Remove immediately to avoid drying it out.

Mistake 2: Skipping the Pan Drippings
Solution: Don’t clean the skillet after searing. Those browned bits add deep flavor to the sauce—deglaze with broth!

Mistake 3: Sauce Too Thin or Too Thick
Solution: If too thin, simmer longer. If too thick, stir in a splash of broth or cream until you reach the right consistency.

Mistake 4: Not Flipping the Potatoes
Solution: Flip them halfway through roasting to get them evenly browned and crispy on both sides.

Mistake 5: Cream Curdling
Solution: Keep the heat medium-low after adding cream. High heat can cause separation. Stir gently and frequently.

Serving and Pairing Suggestions

Serve family-style on a big platter with sauce poured over everything.

Pair with a crisp green salad with lemon vinaigrette.

Add a side of garlic green beans or roasted broccoli.

Works well with a glass of white wine—Chardonnay or Pinot Grigio.

For casual nights, just serve with warm dinner rolls to soak up that sauce.

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 3 days.

Keep potatoes and chicken separate for best texture.

Reheat chicken gently in a skillet with a splash of broth or cream to loosen the sauce.

Potatoes reheat best in a toaster oven or air fryer for crispiness.

Avoid microwaving the cream sauce at full power—use 50% heat and stir often.

FAQs

1. How can I tell when the chicken is fully cooked?
Use a meat thermometer—165°F is the safe internal temp. Also, juices should run clear when sliced.

2. Can I use chicken thighs instead of breasts?
Yes! Thighs are juicier and more forgiving. Adjust cooking time slightly depending on thickness.

3. What’s a good substitute for heavy cream?
Try half-and-half with a teaspoon of cornstarch, or use evaporated milk for a lighter sauce.

4. Can I make this dish dairy-free?
Yes, swap in unsweetened coconut cream and a dairy-free Parmesan alternative. Skip the cheese entirely for a simpler sauce.

5. What’s the best way to make this ahead of time?
Cook everything except the cream sauce. Make the sauce fresh before serving for best texture.

Tips & Tricks

Pound chicken to even thickness for faster, more uniform cooking.

Add a splash of lemon juice to the sauce for brightness.

Use freshly grated Parmesan for best melt and flavor.

For extra crisp potatoes, soak them in cold water 30 minutes before roasting.

Save leftover sauce—it’s amazing over pasta or rice the next day.

Recipe Variations

Creamy Mushroom Garlic Chicken:
Add 1 cup sliced mushrooms to the skillet after searing the chicken. Sauté until golden, then proceed with the sauce steps. Rich, earthy flavor pairs beautifully with garlic.

Spicy Garlic Chicken:
Add ½ teaspoon red pepper flakes to the garlic while sautéing, or stir in a dash of hot sauce for heat.

Low-Carb Version:
Skip the potatoes and serve with steamed broccoli, cauliflower mash, or zucchini noodles.

Herbed Lemon Garlic Chicken:
Add zest from 1 lemon and 2 teaspoons fresh chopped thyme to the sauce for a bright, herbaceous finish.

One-Pan Oven Bake:
After searing the chicken, pour the sauce over it and bake at 375°F for 15 minutes. Add pre-roasted potatoes to the pan for the final 5 minutes.

Final Thoughts

This Creamy Garlic Chicken with Roasted Baby Potatoes are always a hit. It brings everyone to the table, even on those hectic evenings where nothing else seems to go as planned. This dish is made with real, simple ingredients I already have in the pantry. The sauce is so comforting, and the crispy roasted potatoes are the perfect contrast.

I’ve shared this recipe with neighbors, swapped tweaks with fellow moms online, and even served it to guests—it always earns compliments. Cooking for my family isn’t just a task—it’s how I show love. And meals like this make it that much sweeter.

Creamy Garlic Chicken With Roasted Baby Potatoes

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Ingredients

For the Chicken:

4 boneless skinless chicken breasts
Salt to taste
Black pepper to taste
1 teaspoon garlic powder
2 tablespoons olive oil
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 chopped (optional)

For the Roasted Baby Potatoes:

1.5 pounds baby potatoes halved
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried rosemary or thyme
Salt to taste
Black pepper to taste

Instructions

Preheat oven to 425°F. Toss halved baby potatoes with olive oil, garlic powder, herbs, salt, and pepper.
Spread on a parchment-lined baking sheet. Roast for 25–30 minutes, flipping halfway, until golden and crisp.
Pat chicken dry. Season with salt, pepper, and garlic powder. Sear in olive oil over medium-high heat for 4–5 minutes per side, until cooked through. Set aside.
Reduce heat to medium. Sauté minced garlic for 1 minute. Add broth and scrape up browned bits. Simmer for 2–3 minutes.
Stir in cream, Parmesan, Dijon, and Italian seasoning. Simmer 3–5 minutes, stirring, until slightly thickened.
Return chicken to pan. Spoon sauce over it and simmer 2–3 minutes until heated through. Garnish with parsley if desired.
Plate chicken with roasted potatoes and extra sauce. Serve hot.