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Creamy Garlic Chicken with Roasted Baby Potatoes Recipe

Creamy Garlic Chicken with Roasted Baby Potatoes Recipe
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4.7 from 25 reviews

Creamy garlic chicken in a luscious Parmesan sauce served with crispy roasted baby potatoes, creating a comforting and flavorful meal that is perfect for any occasion.

Ingredients

For the chicken and sauce:

  • 500g chicken breast or thighs, cut into chunks
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tsp dried thyme or Italian seasoning
  • Salt and black pepper to taste
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • Fresh parsley, chopped (for garnish)

For the potatoes:

  • 500g baby potatoes, halved
  • 1 tbsp olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 200°C (390°F). In a bowl, toss halved baby potatoes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet in a single layer. Roast for 25 minutes, flipping halfway, until golden and crispy.
  2. Season chicken and brown. Season chicken with salt, pepper, and dried thyme or Italian seasoning. Sear in olive oil until browned. Set aside.
  3. Prepare the sauce. Sauté garlic, add chicken broth, then simmer. Stir in cream and Parmesan. Cook until thickened.
  4. Combine and finish cooking. Return chicken to the sauce, cook until done. Add roasted potatoes, coat in sauce.
  5. Serve. Garnish with parsley and serve warm.

Notes

  • Use chicken thighs for juicier results.
  • Avoid overcrowding the baking sheet for crispy potatoes.
  • Substitute half-and-half for a lighter sauce.
  • Add red pepper flakes for a spicy kick.
  • Store leftovers in the fridge for up to 3 days; reheat gently with broth or milk.

Nutrition

Find it online: https://lauracooks.com/creamy-garlic-chicken-with-roasted-baby-potatoes-recipe/