Description
This Creamy Garlic Chicken with Roasted Baby Potatoes is a comforting and flavorful dish featuring juicy seared chicken breasts smothered in a rich garlic Parmesan cream sauce, paired perfectly with crispy herb-roasted baby potatoes. Ideal for a family dinner or special occasion, this recipe blends simple ingredients into a delicious, satisfying meal.
Ingredients
Scale
Chicken and Sauce
- 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)
Roasted Baby Potatoes
- 1.5 pounds baby potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary or thyme
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat Oven and Prepare Potatoes: Preheat the oven to 425°F and line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Season Potatoes: In a bowl, toss the halved baby potatoes with olive oil, garlic powder, dried rosemary or thyme, salt, and black pepper ensuring they are evenly coated for consistent flavor and browning.
- Roast Potatoes: Spread the potatoes out in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, turning once halfway through to promote even cooking, until they are golden brown and crisp on the outside.
- Season Chicken: While the potatoes roast, season the chicken breasts with salt, black pepper, and garlic powder to enhance their flavor before searing.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 4 to 5 minutes on each side until they are golden brown and cooked through. Remove from the skillet and set aside on a plate.
- Sauté Garlic: Reduce the heat to medium in the same skillet. Add minced garlic and sauté for about 1 minute until fragrant, taking care not to burn the garlic.
- Deglaze Pan: Pour in the chicken broth and stir, scraping up any browned bits from the pan to incorporate flavor. Simmer for 2 to 3 minutes to reduce slightly.
- Make Cream Sauce: Add the heavy cream, grated Parmesan cheese, Dijon mustard, and Italian seasoning to the skillet. Stir well and allow the sauce to simmer for 3 to 5 minutes, thickening slightly.
- Reheat Chicken: Return the seared chicken breasts to the skillet and spoon the sauce over each piece. Simmer for another 2 to 3 minutes to heat the chicken through and meld the flavors.
- Serve: Plate the chicken with the creamy garlic sauce generously drizzled on top alongside the roasted baby potatoes. Garnish with chopped fresh parsley if desired for a pop of color and freshness.
Notes
- For extra crispy potatoes, soak halved baby potatoes in cold water for 30 minutes before seasoning and roasting.
- Use freshly grated Parmesan for the best texture and flavor in the sauce.
- If chicken breasts are very thick, consider pounding them to an even thickness for even cooking.
- Leftover sauce can be refrigerated for up to 3 days and reheated gently.
- Substitute dried thyme if rosemary is unavailable for a different herbal note.
- To make this dish gluten-free, confirm that the chicken broth and Dijon mustard contain no gluten additives.
