Creamy Garlic Chicken with Roasted Potatoes (Easy Recipe)

Have you ever found yourself staring into the fridge at 5 PM, wanting to make something truly delicious and satisfying, but feeling too tired for a complicated, multi-step recipe? We’ve all been there. It often feels like you have to choose between a quick, boring meal and a flavourful, time-consuming one. But what if you could have it all? What if a restaurant-quality dinner was achievable on any given weeknight?

This Creamy Garlic Chicken with Roasted Baby Potatoes is the answer you’ve been looking for. It’s an elegant, deeply comforting meal that tastes like it took hours to prepare, but it comes together in about 40 minutes. We’re talking juicy, golden-brown chicken breasts smothered in a luscious garlic Parmesan cream sauce, served alongside perfectly crispy, herb-roasted potatoes. This is the kind of recipe that will make you feel like a culinary superstar in your own kitchen.

What You’ll Need: Ingredients

This recipe uses a handful of simple yet powerful ingredients to create a rich and satisfying meal. For the best flavour, we recommend using freshly minced garlic and grating your own Parmesan cheese.

this now & bake later ❤️

Timing

This entire meal is designed for efficiency, with the chicken and sauce coming together beautifully while the potatoes roast.

• Preparation Time: 10 minutes
• Cooking Time: 30 minutes
• Total Time: 40 minutes

In less time than it takes to watch an episode of your favourite show, you can have this complete, gourmet-style dinner on the table.

Step-by-Step Instructions

Follow these simple steps to create a perfectly cooked and incredibly flavourful dinner. The magic happens when you build layers of flavour in the same skillet!

Step 1: Roast the Potatoes

First, get your potatoes in the oven so they can become wonderfully crispy. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup. In a large bowl, toss the halved baby potatoes with olive oil, ½ teaspoon of garlic powder, the dried rosemary or thyme, salt, and pepper until they are all evenly coated. Spread them out in a single layer on the prepared baking sheet. Roast for 25–30 minutes, flipping them halfway through, until they are golden brown, crispy on the outside, and tender on the inside.

Step 2: Sear the Chicken to Golden Perfection

While the potatoes are roasting, prepare the chicken. Pat the chicken breasts dry with a paper towel and season them generously on all sides with salt, pepper, and the remaining ½ teaspoon of garlic powder. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the chicken in the skillet. Sear the chicken for 5-7 minutes per side, until it develops a beautiful golden-brown crust and is cooked through (the internal temperature should reach 165°F or 74°C). Remove the chicken from the skillet and set it aside on a plate.

Step 3: Build the Luscious Garlic Cream Sauce

This is where the dish comes together. In the same skillet you cooked the chicken in (don’t wipe it out!), reduce the heat to medium. Add the minced garlic and sauté for about 30-60 seconds until it’s fragrant. Be careful not to let it burn! Pour in the chicken broth to deglaze the pan, using a wooden spoon to scrape up all those delicious browned bits from the bottom of the skillet—this is where so much flavour is hiding! Let the broth simmer for 2-3 minutes.

Step 4: Combine and Finish the Dish

Stir in the heavy cream, grated Parmesan cheese, Dijon mustard, and Italian seasoning. Let the sauce simmer gently for another 3-5 minutes, stirring occasionally, until it has thickened slightly. Return the seared chicken breasts to the skillet, nestling them into the sauce. Spoon some of the sauce over the chicken and let it all simmer together for another minute or two to heat the chicken through.

Step 5: Serve and Garnish

Your delicious creamy garlic chicken is ready! Serve the chicken breasts with a generous spoonful of the sauce, alongside the hot, crispy roasted potatoes. For a final touch of freshness and colour, garnish with freshly chopped parsley, if desired.

Nutritional Information

This is a hearty and satisfying dish. Here is an estimated nutritional breakdown per serving, assuming the recipe serves four people.

• Calories: 710 kcal
• Protein: 50 g
• Carbohydrates: 35 g
• Fat: 42 g (Saturated Fat: 20 g)

This meal is packed with protein and is sure to keep you feeling full and happy.

Healthier Alternatives

While this dish is a fantastic indulgence, here are a few simple swaps to make it a bit lighter:

• Lighten the Cream: You can substitute the heavy cream with half-and-half or evaporated milk for a sauce with less fat. It will be slightly thinner but still delicious.
• Add Greens: Boost the nutritional value by wilting a few handfuls of fresh spinach into the sauce during the last minute of simmering.
• Balance Your Plate: Serve a smaller portion of the potatoes and add a generous side of steamed green beans or asparagus to round out the meal.

Serving Suggestions

This dish is a complete meal on its own, but a few thoughtful additions can elevate it even further.

• Perfect Pairing: The rich, creamy sauce is beautifully complemented by a crisp, dry white wine like a Sauvignon Blanc or Pinot Grigio, which helps cut through the richness.
• Family-Style: For a cozy family dinner, you can slice the chicken before returning it to the sauce and serve everything from the skillet at the table, with the roasted potatoes in a bowl on the side.
• Add a Fresh Side: A simple arugula salad with a lemon vinaigrette is a perfect fresh and peppery counterpoint to the creamy chicken.

Common Mistakes to Avoid

Follow these tips to ensure your creamy garlic chicken is flawless every time.

• Crowding the Pan: This applies to both the potatoes and the chicken. Overcrowding traps steam and prevents that desirable crispy, golden-brown exterior.
  • Solution: Use a large enough baking sheet and skillet. If necessary, cook the chicken in two batches. It’s worth the extra couple of minutes!
• Overcooking the Chicken: Chicken breast can quickly go from perfectly juicy to dry and tough.
  • Solution: Use a meat thermometer to ensure accuracy. Remove the chicken from the heat as soon as it reaches 165°F (74°C).
• A Broken Sauce: Boiling a cream sauce, especially after adding cheese, can cause it to separate or become grainy.
  • Solution: Once you add the cream and Parmesan, keep the sauce at a gentle simmer. Never let it come to a rapid boil.

Storing and Reheating Tips

Leftovers of this dish are a wonderful treat for lunch the next day!

• Storing: Store the chicken and sauce together in an airtight container in the refrigerator for up to 3 days. Store the potatoes separately to help them maintain their texture.
• Reheating: The best way to reheat this dish is gently in a skillet over low heat. You may need to add a splash of milk or chicken broth to loosen the sauce. The potatoes are best crisped up in an air fryer or a hot oven for a few minutes.

Conclusion

This Creamy Garlic Chicken with Roasted Potatoes is a testament to the fact that you don’t need to be a professional chef to create truly spectacular meals at home. It’s a dish that masterfully balances rich, comforting flavours with an elegant presentation, making it perfect for any occasion. The combination of juicy chicken, a velvety pan sauce, and crispy, herby potatoes is pure culinary magic.

We are so excited for you to bring this recipe into your kitchen. Give it a try and let us know what you think in the comments below! We love hearing about your cooking adventures. Don’t forget to rate the recipe and subscribe for more delicious and easy dinner ideas.

FAQs

Q1. Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs would be incredibly juicy and flavourful in this recipe. They may need a few extra minutes of cooking time per side to ensure they are cooked through.

Q2. What can I use if I don’t have a cast-iron skillet?

Any large, heavy-bottomed skillet will work well for this recipe. A stainless steel or non-stick skillet are both great options for getting a nice sear on the chicken.

Q3. Can I make this recipe dairy-free?

Yes, you can adapt it. Use a full-fat canned coconut milk or a dairy-free heavy cream alternative in place of the heavy cream, and substitute with a high-quality dairy-free Parmesan cheese alternative. The flavour will be slightly different but still delicious.

Creamy Garlic Chicken with Roasted Potatoes (Easy Recipe)

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• Author: Evelyn Marcella Rivera
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

What You’ll Need: Ingredients. Crispy roasted baby potatoes and juicy seared chicken in a rich garlic-Parmesan cream sauce. Use freshly minced garlic and freshly grated Parmesan for the best flavour and silky texture.

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Ingredients

Units USM Scale 1x2x3x

For the Roasted Baby Potatoes

• 1.5 lb baby potatoes, halved
• 1 Tbsp olive oil
• 1/2 tsp garlic powder
• 1 tsp dried rosemary or thyme
• salt & freshly ground black pepper (to taste)

For the Creamy Garlic Chicken

• 4 boneless, skinless chicken breasts
• salt & freshly ground black pepper (to taste)
• 1/2 tsp garlic powder
• 1 Tbsp olive oil
• 4 cloves fresh garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream (rich, full-fat)
• 1/2 cup freshly grated Parmesan cheese
• 1 Tbsp Dijon mustard
• 1 tsp Italian seasoning
• 1 Tbsp fresh parsley, chopped (optional)

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Instructions

1. Roast the potatoes: Preheat oven to 425°F (220°C). Line a large baking sheet with parchment. Toss halved baby potatoes with olive oil, 1/2 tsp garlic powder, dried rosemary/thyme, salt, and pepper. Spread in a single layer and roast 25–30 minutes, flipping halfway, until golden and crispy.
2. Sear the chicken: Pat chicken dry. Season all over with salt, pepper, and remaining 1/2 tsp garlic powder. Heat 1 Tbsp olive oil in a large skillet over medium-high until shimmering. Sear chicken 5–7 minutes per side until deep golden and cooked through (internal temp 165°F/74°C). Transfer to a plate.
3. Build the garlic cream base: Reduce heat to medium. In the same skillet, add minced garlic; sauté 30–60 seconds until fragrant (do not brown). Pour in chicken broth to deglaze, scraping up browned bits. Simmer 2–3 minutes.
4. Finish the sauce & return chicken: Stir in heavy cream, Parmesan, Dijon, and Italian seasoning. Simmer gently 3–5 minutes until slightly thickened. Nestle chicken back into the sauce and spoon sauce over; simmer 1–2 minutes to heat through.
5. Serve: Plate chicken with generous spoonfuls of sauce alongside the hot roasted potatoes. Garnish with chopped parsley, if desired.

Notes

One-pan flavour: Don’t wipe the skillet after searing—those browned bits are the foundation of a rich sauce. For extra gloss, whisk in 1 Tbsp cold butter off heat. Prefer thighs? Swap in 6 boneless, skinless thighs and sear ~6 minutes per side.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Cuisine: American, Italian-American

Nutrition

• Calories: 710
• Fat: 42
• Saturated Fat: 20
• Carbohydrates: 35
• Protein: 50