Why Make This Recipe
This recipe for Creamy Garlic Chicken Potatoes is a perfect meal for anyone looking to impress family and friends, while keeping things easy in the kitchen. The tender chicken breasts covered in a rich, creamy garlic sauce pair beautifully with the crispy roasted baby potatoes. This dish combines comfort and flavor, making it a great choice for any occasion.
How to Make Creamy Garlic Chicken Potatoes
Ingredients
- 4 boneless (skinless chicken breasts)
- Salt (to taste)
- Black pepper (to taste)
- 2 teaspoons garlic powder (divided)
- 4 cloves garlic (minced)
- 3 tablespoons olive oil (divided)
- 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)
- 1 teaspoon dried rosemary or thyme
Directions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- In a bowl, toss the halved baby potatoes with 2 tablespoons of olive oil, 1 teaspoon of garlic powder, rosemary or thyme, salt, and black pepper.
- Arrange the potatoes in a single layer on the prepared baking sheet and roast for 25 to 30 minutes, turning once halfway, until golden and crisp.
- Season chicken breasts with salt, black pepper, and the remaining 1 teaspoon of garlic powder.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat and sear the chicken breasts for 4 to 5 minutes per side until golden and cooked through, then transfer to a plate.
- Reduce heat to medium and add minced garlic to the skillet; sauté for 1 minute until fragrant.
- Pour in chicken broth, stirring and scraping any browned bits off the pan, and simmer for 2 to 3 minutes.
- Add heavy cream, grated Parmesan, Dijon mustard, and Italian seasoning to the skillet, stirring well. Simmer for 3 to 5 minutes to thicken the sauce slightly.
- Return the chicken breasts to the skillet, spoon sauce over them, and simmer for 2 to 3 minutes until heated through.
- Serve the creamy garlic chicken hot with roasted baby potatoes, garnished with fresh parsley if desired.
How to Serve Creamy Garlic Chicken Potatoes
This dish is best enjoyed hot. Serve the creamy garlic chicken alongside the roasted baby potatoes on a plate. You can also add a simple salad or steamed vegetables for a complete meal. Make sure to drizzle extra sauce over the chicken for added flavor!
How to Store Creamy Garlic Chicken Potatoes
If you have leftovers, store them in an airtight container in the refrigerator. They will keep well for about 3 to 4 days. To reheat, simply use a microwave or heat them gently on the stove, adding a splash of chicken broth to keep them moist.
Tips to Make Creamy Garlic Chicken Potatoes
- Make sure not to overcrowd the potatoes on the baking sheet to ensure they roast evenly.
- You can adjust the amount of garlic according to your taste.
- For a spicier kick, add some red pepper flakes to the creamy sauce.
Variation
You can customize this dish by adding vegetables such as broccoli or spinach into the creamy sauce for extra nutrition. Substitute chicken with pork or turkey for a different protein option.
FAQs
Q: Can I use frozen chicken breasts for this recipe?
A: Yes, but make sure to thaw them completely before cooking for best results.
Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the sauce and roast the potatoes ahead of time. Just combine and reheat when ready to serve.
Q: Is there a dairy-free option for this recipe?
A: You can substitute heavy cream with coconut milk or a dairy-free cream alternative and use nutritional yeast instead of Parmesan cheese.
Creamy Garlic Chicken Potatoes
Ingredients
For the Chicken
- 4 pieces boneless (skinless chicken breasts)
- Salt (to taste)
- Black pepper (to taste)
- 2 teaspoons garlic powder (divided)
- 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) For garnish
For the Potatoes
- 1.5 pounds baby potatoes (halved)
- 3 tablespoons olive oil (divided)
- 1 teaspoon dried rosemary or thyme
Instructions
Preparation
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- In a bowl, toss the halved baby potatoes with 2 tablespoons of olive oil, 1 teaspoon of garlic powder, rosemary or thyme, salt, and black pepper.
Roasting Potatoes
- Arrange the potatoes in a single layer on the prepared baking sheet and roast for 25 to 30 minutes, turning once halfway, until golden and crisp.
Cooking Chicken
- Season chicken breasts with salt, black pepper, and the remaining 1 teaspoon of garlic powder.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat and sear the chicken breasts for 4 to 5 minutes per side until golden and cooked through, then transfer to a plate.
- Reduce heat to medium and add minced garlic to the skillet; sauté for 1 minute until fragrant.
- Pour in chicken broth, stirring and scraping any browned bits off the pan, and simmer for 2 to 3 minutes.
- Add heavy cream, grated Parmesan, Dijon mustard, and Italian seasoning to the skillet, stirring well. Simmer for 3 to 5 minutes to thicken the sauce slightly.
- Return the chicken breasts to the skillet, spoon sauce over them, and simmer for 2 to 3 minutes until heated through.
Serving
- Serve the creamy garlic chicken hot with roasted baby potatoes, garnished with fresh parsley if desired.
