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Creamy Garlic Chicken with Roasted Baby Potatoes

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Tender chicken breasts are smothered in a rich garlic cream sauce and served with golden roasted baby potatoes for a comforting yet easy weeknight dinner.

Ingredients

  • 4 boneless, skinless chicken breasts
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1.5 pounds baby potatoes, halved
  • 2 tablespoons fresh herbs (thyme or parsley), chopped
  • Salt and pepper to taste
  • 1/4 cup grated Parmesan cheese (optional)

Instructions

  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. Season chicken breasts with salt and pepper. In a large skillet over medium heat, melt butter with 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.

Notes

  • Use a meat thermometer to ensure chicken reaches 165°F (74°C).
  • Substitute chicken thighs if preferred, adjusting cooking time.
  • Swap heavy cream with half-and-half or whole milk plus flour for a lighter sauce.
  • Add vegetables like carrots or Brussels sprouts to roast alongside potatoes.
  • Leftovers can be stored for up to 3 days in the fridge; reheat gently with a splash of broth or cream.

Nutrition

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