Creamy Garlic Chicken with Roasted Baby Potatoes

A rich, comforting, restaurant-style chicken dinner with crispy golden potatoes and a silky garlic-Parmesan cream sauce.
Below is a full, expanded, highly detailed version with tips, variations, and step-by-step guidance.

⭐ FULL RECIPE (Detailed Version)

🧂 Ingredients

For the Creamy Garlic Chicken

• 4 boneless, skinless chicken breasts
  (If very thick, you may butterfly or pound to even thickness.)

• Salt and black pepper, to taste

• 1 teaspoon garlic powder

• 2 tablespoons olive oil

• 4 cloves garlic, minced
  (Fresh garlic gives the sauce stronger flavor — avoid jarred garlic for this recipe if possible.)

• 1 cup chicken broth
  (Low-sodium recommended so you can control salt.)

• 1 cup heavy cream

• 1/2 cup grated Parmesan cheese
  (Freshly grated melts best and prevents graininess.)

• 1 tablespoon Dijon mustard
  (Adds tang and depth — won’t taste like mustard.)

• 1 teaspoon Italian seasoning

• 1 tablespoon fresh parsley, chopped (optional for garnish)

For the Roasted Baby Potatoes

• 1.5 lbs baby potatoes, halved
  (Yukon gold or red baby potatoes work best for crispiness.)

• 2 tablespoons olive oil

• 1 teaspoon garlic powder

• 1 teaspoon dried rosemary or thyme

• Salt and black pepper, to taste

🔥 Instructions (Very Detailed)

STEP 1 — Prepare and Roast the Potatoes

1. Preheat oven to 425°F (220°C).
   You want a hot oven to achieve crispy edges.

2. Line a large baking sheet with parchment paper for easy cleanup and better browning.

3. In a large mixing bowl, combine:

   • halved baby potatoes

   • olive oil

   • garlic powder

   • rosemary or thyme

   • salt and pepper

4. Toss the potatoes until every piece is coated evenly.

5. Spread potatoes out on the baking sheet in a single layer.
   (Crowding leads to steaming, not crisping.)

6. Roast for 25–30 minutes, flipping halfway through.
   Potatoes should be golden, deeply browned on the cut side, and fork-tender.

STEP 2 — Season and Sear the Chicken

1. Pat chicken breasts dry with paper towels.
   (Drying helps achieve a golden sear.)

2. Season both sides evenly with:

   • salt

   • black pepper

   • garlic powder

3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.

4. When the oil is shimmering, add the chicken breasts.

5. Sear 4–5 minutes per side, or until golden brown.
   Chicken should be fully cooked or close to it (internal temp ~165°F / 74°C).

6. Transfer chicken to a plate and set aside.

STEP 3 — Make the Creamy Garlic Sauce

1. Lower heat to medium (this prevents garlic from burning).

2. Add minced garlic and sauté for 1 minute, until fragrant.

3. Pour in chicken broth.

   • Scrape up all browned bits — this adds deep flavor.

   • Simmer 2–3 minutes.

4. Stir in:

   • heavy cream

   • grated Parmesan

   • Dijon mustard

   • Italian seasoning

5. Simmer gently for 3–5 minutes, until sauce thickens slightly.
   (Do not rapidly boil or the cream may separate.)

6. Taste and adjust seasoning with salt and pepper if needed.

STEP 4 — Combine Chicken with Sauce

1. Return the seared chicken breasts to the skillet.

2. Spoon sauce over the chicken so it’s well-coated.

3. Simmer 2–3 more minutes to heat everything through and blend flavors.

4. Add chopped fresh parsley, if desired.

STEP 5 — Serve

Serve each chicken breast with a generous spoonful of the creamy garlic sauce
and a side of crispy roasted baby potatoes.

For maximum presentation:

• Plate chicken first

• Pour sauce over top

• Add potatoes on the side

• Garnish with extra parsley and Parmesan

🍽 SERVING DETAILS

Servings: 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Calories: ~580 kcal per serving

💡 Chef’s Tips

• To prevent grainy sauce: use freshly grated Parmesan and avoid boiling the cream.

• Want thicker sauce? Simmer longer or add 1–2 tbsp extra Parmesan.

• Want more garlic flavor? Add 1 roasted garlic clove mashed into the sauce.

• Use chicken thighs instead: They stay juicier and require less precise timing.

🍴 Optional Add-Ins

• Spinach: add 2 cups fresh spinach in the last 2 minutes.

• Mushrooms: sauté with garlic before adding broth.

• Sun-dried tomatoes: add 1/4 cup for sweetness.

🔄 Variations

Low-Carb / Keto Version

• Replace potatoes with roasted cauliflower.

• Use extra Parmesan to thicken sauce.

One-Pan Version

• Sear chicken

• Add potatoes directly to pan

• Bake covered 20 minutes at 400°F before finishing sauce.