Why Make This Recipe
Creamy Garlic Chicken Potatoes is a delightful dish that brings comfort food to a new level. The combination of tender chicken breasts, creamy garlic sauce, and roasted baby potatoes creates a satisfying meal that your whole family will love. It’s quick to prepare and packed with flavor, making it a great choice for busy weeknights or special occasions.
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 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 creamy garlic chicken on a plate alongside the crispy roasted baby potatoes. You can drizzle extra sauce over the chicken for added flavor and garnish with fresh parsley for a pop of color. This dish pairs well with a simple green salad or steamed vegetables for a complete meal.
How to Store Creamy Garlic Chicken Potatoes
To store leftovers, let the dish cool completely before transferring it to an airtight container. Refrigerate the container for up to 3 days. To reheat, warm it in the microwave or on the stovetop over low heat until heated through.
Tips to Make Creamy Garlic Chicken Potatoes
- Make sure not to overcrowd the baking sheet when roasting the potatoes; this will help them get crispy.
- If you want a thicker sauce, let it simmer a bit longer after adding the cream and cheese.
- You can use fresh herbs instead of dried for a more intense flavor.
- Adding spinach or mushrooms to the sauce can enhance the dish even more!
Variation
For a lighter version, you can replace heavy cream with a reduced-fat cream or Greek yogurt. You could also swap out the chicken for shrimp or tofu for different protein options.
FAQs
Can I use frozen chicken breasts for this recipe?
Yes, but it’s better to thaw them beforehand for even cooking.
What can I use instead of baby potatoes?
You could use regular potatoes cut into chunks or even rice or pasta as a substitute.
Can I make this dish ahead of time?
Yes, you can prepare the chicken and sauce in advance but it’s best to roast the potatoes right before serving for the best texture.
Enjoy your cooking and the delightful flavors of Creamy Garlic Chicken Potatoes!
Creamy Garlic Chicken Potatoes
Ingredients
For the Potatoes
- 1.5 pounds baby potatoes (halved)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary or thyme
- to taste salt
- to taste black pepper
For the Chicken and Sauce
- 4 pieces boneless (skinless) chicken breasts
- 1 tablespoon olive oil for searing chicken
- 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
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 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.
