Creamy Garlic Chicken Potatoes
A warm and simple meal featuring seared chicken breasts in a rich, garlicky sauce served with crispy roasted baby 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.
Notes
Dry the chicken with paper towels before seasoning to get a better sear. If the sauce is too thin, simmer a few more minutes to reduce. If too thick, add a splash of broth. Rest the chicken for 5 minutes after cooking to keep it juicy.