introduction
This Creamy Garlic Chicken Potatoes recipe makes a warm, simple meal. The sauce is rich and garlicky and the potatoes roast crispy. If you like a plain version, try this creamy garlic chicken for a close idea.
why make this recipe
Make this dish when you want a one-meal dinner that feels special but cooks fast. It uses few ingredients and gives a creamy sauce with roasted potatoes. For a sheet-pan idea with bright flavors, see this lemon garlic sheet pan chicken.
how to make Creamy Garlic Chicken Potatoes
Sear the chicken to get a golden crust, then make the sauce in the same pan so it gets the browned flavor. Roast the potatoes until they are crisp. If you want a similar cheese-forward version, check this creamy garlic parmesan chicken breast for more ideas.
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 halved baby potatoes with 2 tablespoons olive oil, 1 teaspoon 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 garlic powder.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat and sear 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
Serve the chicken with the roasted potatoes on the side or on the same plate. Spoon extra sauce over the chicken and potatoes. Add a simple green salad or steamed vegetables for color. For a different pairing idea, you can compare with a spiced option like chicken kofta with creamy garlic yogurt sauce.
how to store Creamy Garlic Chicken Potatoes
Cool the meal to room temperature before storing. Put chicken and potatoes in an airtight container. Keep in the fridge for up to 3 days. To freeze, place in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
tips to make Creamy Garlic Chicken Potatoes
- Dry the chicken with paper towels before seasoning to get a better sear.
- Use baby potatoes for quick roast time and even cooking.
- Taste the sauce and add salt slowly because Parmesan adds salt.
- If the sauce is too thin, simmer a few more minutes to reduce. If too thick, add a splash of broth.
- Rest the chicken 5 minutes after cooking to keep it juicy.
- For more creamy chicken ideas, see this creamy garlic chicken.
variation (if any)
- Use thighs instead of breasts for more flavor.
- Add mushrooms or spinach to the sauce for extra veg.
- Swap heavy cream for half-and-half for a lighter sauce, but cook a bit longer to thicken.
- Use rosemary or thyme to change the herb note.
FAQs
Q: Can I use frozen potatoes?
A: Yes. Thaw and pat dry, then roast until crisp. Cooking time may change.
Q: Can I make this without cream?
A: You can use milk plus a little flour to thicken, but the sauce will be less rich.
Q: How can I tell the chicken is done?
A: Cut into the thickest part; juices should run clear and meat should not be pink. Or use a meat thermometer at 165°F.
Q: Can I prepare ahead?
A: Roast the potatoes and make the sauce ahead, then reheat and sear fresh chicken before combining.
Q: Is Parmesan necessary?
A: It adds flavor and helps thicken. You can omit it, but add a bit more seasoning.
Conclusion
This Creamy Garlic Chicken Potatoes meal is simple to make and tastes rich and comforting. For another one-pan take with herbs and potatoes, try the One Pan Creamy Garlic Chicken with Potatoes and Garden Herbs. If you want a high-protein, cheesy version to compare, see this High Protein Creamy Garlic Cheesy Chicken and Potatoes.
Creamy Garlic Chicken Potatoes
Ingredients
For the Chicken
- 4 pieces boneless (skinless) chicken breasts
- Salt to taste Salt
- Black pepper to taste Black pepper
- 1 teaspoon garlic powder (divided) 1 teaspoon for seasoning chicken and 1 teaspoon for potatoes
- 4 cloves garlic (minced)
- 3 tablespoons olive oil (divided) 2 tablespoons for potatoes, 1 tablespoon for searing chicken
- 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)
- 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 halved baby potatoes with 2 tablespoons olive oil, 1 teaspoon 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.
Cooking the Chicken
- Season chicken breasts with salt, black pepper, and the remaining 1 teaspoon garlic powder.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat and sear 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.
