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.
Ingredients
Units
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
