Description
What You’ll Need: Ingredients. Simple, wholesome staples come together for rich, creamy garlic chicken with crispy herbed potatoes and fluffy rice—timed so everything finishes in under an hour.
Ingredients
Units
Scale
For the Creamy Garlic Chicken
- 1 1/2 lb boneless, skinless chicken breast, cubed
- 4 cloves fresh garlic, minced
- 2 Tbsp unsalted butter
- 1 cup heavy cream (rich cream for sauce)
- 1/2 tsp smoked or sweet paprika
- salt and freshly ground black pepper (to taste)
- 2 Tbsp fresh parsley, finely chopped
For the Herbed Potatoes
- 1 1/2 lb golden potatoes (Yukon Gold), cubed
- 2 Tbsp extra virgin olive oil
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp dried basil
- salt and freshly ground black pepper (to taste)
For the Fluffy Rice
- 1 cup white rice (jasmine or basmati) (rinsed until water runs clear)
- 2 cups water or chicken broth
- 1 Tbsp fresh parsley, chopped (for garnish)
Instructions
- Roast the herbed potatoes: Heat oven to 425°F (220°C). Toss cubed potatoes with olive oil, thyme, oregano, basil, salt, and pepper. Spread on a baking sheet in a single layer and roast 25–30 minutes, flipping halfway, until crisp outside and tender inside.
- Cook the fluffy rice: Rinse rice in a fine-mesh sieve until water runs clear. Bring water or broth to a boil in a saucepan. Stir in rice, cover, and reduce heat to low. Simmer 15 minutes until liquid is absorbed. Remove from heat and rest covered 5 minutes, then fluff with a fork.
- Sear the chicken: Melt butter in a large skillet over medium-high heat. Add cubed chicken in a single layer (avoid crowding). Season with paprika, salt, and pepper. Cook 6–8 minutes, stirring occasionally, until golden and cooked through.
- Create the cream sauce: Add minced garlic to the skillet and cook 30–60 seconds until fragrant. Pour in heavy cream; reduce heat to a gentle simmer. Cook 5–7 minutes until the sauce thickens and coats the chicken. Stir in chopped parsley just before serving; adjust seasoning.
- Assemble & serve: Spoon rice onto plates, top with creamy garlic chicken and sauce, and add a generous side of roasted potatoes. Garnish with extra parsley if desired.
Notes
Pro tips: Don’t overcrowd the skillet or the chicken will steam. If sauce thickens too much, splash in a little broth or water. Potatoes and rice cook while you sear and sauce, so the whole meal lands on the table in about 45 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course
- Cuisine: American
Nutrition
- Calories: 720
- Fat: 38
- Saturated Fat: 20
- Carbohydrates: 55
- Protein: 45
