Creamy Garlic Chicken with Roasted Baby Potatoes

I’ve created a dish featuring tender chicken smothered in a rich garlic cream sauce, served alongside golden roasted baby potatoes. It’s comforting and indulgent, yet simple enough for a weeknight dinner.

Why You’ll Love This Recipe

I paired juicy chicken breasts with a luscious garlic cream sauce, and roasted the baby potatoes until they’re crispy on the edges and soft inside. It’s a perfect balance of flavors and textures—creamy sauce, savory chicken, and hearty potatoes—all in one pan for easy cleanup.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• chicken breasts (boneless, skinless)

• garlic cloves (minced)

• heavy cream

• chicken broth

• butter

• olive oil

• baby potatoes (halved)

• fresh herbs (like thyme or parsley)

• salt and pepper to taste

• optional Parmesan cheese

directions

1. Preheat the oven to 400°F (200°C).

2. Toss halved baby potatoes in olive oil, salt, and pepper. Spread on a baking sheet and roast for about 25 minutes, turning halfway, until edges are golden.

3. Meanwhile, season chicken breasts with salt and pepper. In a large skillet over medium heat, melt butter with a bit of olive oil. Sear chicken 4–5 minutes per side until golden and cooked through. Remove chicken and set aside.

4. In the same skillet, add a little more butter if needed and sauté minced garlic for about 1 minute, until fragrant.

5. Pour in chicken broth, scraping up any browned bits from the bottom, then stir in heavy cream. Simmer until the sauce thickens slightly.

6. Return chicken to the pan, spoon sauce over, and let it simmer together for 2–3 more minutes. Stir in fresh herbs and optional Parmesan cheese.

7. Plate chicken with a generous pour of sauce, and serve with roasted potatoes.

Servings and timing

• Servings: 4

• Prep time: 10 minutes

• Cook time: 30 minutes

• Total time: 40 minutes

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently on the stove over low heat or briefly microwave, adding a splash of broth or cream to loosen the sauce if needed.

FAQs

How do I know when the chicken is fully cooked?

I use a meat thermometer—165°F (74°C) internal temperature confirms it’s done. Alternatively, I cut into the thickest part to ensure there’s no pink.

Can I use chicken thighs instead of breasts?

Absolutely—I actually sometimes swap in boneless chicken thighs. I adjust cooking slightly: thighs may need 1–2 extra minutes on each side.

Can I substitute the heavy cream?

I’ve replaced heavy cream with half-and-half or whole milk plus a teaspoon of flour. The sauce is a bit lighter but still creamy.

Can I add vegetables to the tray?

Yes! I’ve roasted carrots, green beans, or Brussels sprouts alongside the potatoes. I toss them with olive oil, salt, and pepper and roast for the same amount of time.

Can I freeze leftovers?

I don’t recommend freezing the cream sauce; the texture can change when thawed. I freeze the chicken and potatoes separately for up to one month and thaw overnight before reheating.

Conclusion

I believe this Creamy Garlic Chicken with Roasted Baby Potatoes is a dish that brings warmth and satisfaction to the dinner table. It’s easy to prepare, full of flavor, and comes together quickly. I hope you enjoy making and savoring this meal as much as I do!