Creamy Garlic Chicken with Roasted Baby Potatoes
This creamy garlic chicken is seared to golden perfection and smothered in a rich garlic-Parmesan cream sauce, paired with crispy roasted baby potatoes. A comforting, easy-to-make dinner that feels like a restaurant-quality meal right at home.
Ingredients
For the Chicken:
- 4 boneless skinless chicken thighs or breasts
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 tbsp olive oil
- 1 tbsp butter
For the Garlic Cream Sauce:
- 4 garlic cloves minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 1 tsp Dijon mustard optional
- 1 tsp dried parsley or 2 tbsp fresh
- Salt & black pepper to taste
For the Roasted Potatoes:
- 1 lb baby potatoes
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried rosemary or thyme
- Salt & pepper to taste
- Fresh chopped parsley for garnish
Instructions
- Roast the Potatoes:
- Preheat oven to 400°F (200°C). Toss potatoes with olive oil, garlic powder, rosemary, salt, and pepper. Spread on a baking sheet and roast 30–35 minutes, flipping halfway, until crispy.
- Cook the Chicken:
- Season chicken with salt, pepper, and paprika. Heat oil and butter in a skillet over medium-high heat. Sear chicken 6–7 minutes per side until golden and cooked through. Remove and set aside.
- Make the Sauce:
- Reduce heat to medium. Sauté garlic until fragrant. Add broth, cream, Parmesan, mustard, and parsley. Simmer 5 minutes until thickened. Season to taste.
- Combine & Serve:
- Return chicken to pan and coat with sauce. Plate with roasted potatoes and spoon extra sauce on top. Garnish with parsley.
Notes
For extra crisp chicken, pat dry before cooking.
Substitute with bone-in chicken for richer flavor (adjust cook time).
Add spinach or mushrooms for a veggie boost.
Use half-and-half for a lighter sauce.