Here’s a rich, comforting Creamy Garlic Chicken with Roasted Baby Potatoes recipe — perfect for a cozy dinner but elegant enough for guests.
Creamy Garlic Chicken with Roasted Baby Potatoes
Serves: 4
Time: ~45–50 minutes
🥔 Roasted Baby Potatoes
Ingredients:
- 700 g (1½ lb) baby potatoes, halved
- 2 tbsp olive oil
- 1 tsp dried rosemary or thyme
- Salt and black pepper to taste
Instructions:
- Preheat oven to 200°C (400°F).
- Toss potatoes with olive oil, herbs, salt, and pepper.
- Spread on a baking sheet cut-side down.
- Roast 25–35 minutes until golden and crispy.
🍗 Creamy Garlic Chicken
Ingredients:
- 4 boneless, skinless chicken breasts (or thighs)
- Salt and black pepper
- 1 tsp paprika
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 1 tsp Italian seasoning
- Optional: fresh parsley for garnish
Instructions
1️⃣ Season chicken
Pat chicken dry. Season both sides with salt, pepper, and paprika.
2️⃣ Sear
Heat olive oil in a large skillet over medium-high heat.
Cook chicken 5–6 minutes per side until golden. Remove and set aside.
3️⃣ Make garlic cream sauce
In the same pan, reduce heat to medium.
Add garlic and cook 30 seconds until fragrant.
Pour in chicken broth to deglaze the pan, scraping up browned bits.
Stir in heavy cream, Parmesan, and Italian seasoning.
Simmer 3–5 minutes until slightly thickened.
4️⃣ Finish cooking
Return chicken to the skillet.
Simmer 8–10 minutes until chicken is cooked through (internal temp 75°C / 165°F) and sauce thickens.
5️⃣ Serve
Plate chicken with roasted potatoes and spoon creamy garlic sauce over the top. Garnish with parsley.
Optional Add-Ins
- Add spinach or mushrooms to the sauce.
- A splash of white wine before adding cream deepens the flavor.
- For lighter version: use half-and-half instead of heavy cream.
If you’d like, I can also turn this into a one-pan oven version where everything cooks together for easier cleanup.
