Description

This Creamy Garlic Chicken with Roasted Baby Potatoes is bursting with flavor and perfect for weeknight dinners or special occasions. The creamy garlic sauce, juicy chicken, and crispy potatoes create a delightful meal that everyone will love!

Ingredients

Scale

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
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
2 tablespoons olive oil (for potatoes)
1 teaspoon garlic powder (for potatoes)
1 teaspoon dried rosemary or thyme
Salt, to taste
Black pepper, to taste

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Instructions

Preheat the oven to 425°F and line a baking sheet with parchment paper.
In a bowl, toss baby potatoes with olive oil, garlic powder, rosemary or thyme, salt, and pepper.
Roast the potatoes for 25-30 minutes until golden and crispy, turning halfway through.
Season chicken breasts with salt, pepper, and garlic powder, then sear in a skillet for 4-5 minutes per side until golden.
Sauté minced garlic in the skillet until fragrant, then add chicken broth and simmer for 2-3 minutes.
Stir in heavy cream, Parmesan, Dijon mustard, and Italian seasoning. Simmer until the sauce thickens.
Return the chicken to the skillet, spoon sauce over it, and heat through for 2-3 more minutes.
Serve hot with roasted potatoes, garnished with fresh parsley if desired.

Notes

Chicken thighs can be used for more flavor and moisture.
For a dairy-free option, substitute heavy cream with coconut cream or a non-dairy milk alternative.
Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.

Nutrition

Serving Size: 1 serving
Calories: 620
Sugar: 2g
Sodium: 640mg
Fat: 37g
Saturated Fat: 18g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 4g
Protein: 37g
Cholesterol: 160mg