Creamy Garlic Chicken With Roasted Baby Potatoes
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.
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.