Creamy Garlic Chicken Potatoes

This Creamy Garlic Chicken with Roasted Baby Potatoes is pure comfort in a skillet and on a sheet pan. Juicy chicken is bathed in a silky garlic cream sauce while golden baby potatoes roast until crispy and tender. Whenever I want a warming and fuss-free dinner that impresses every time, this recipe is an absolute win at my table.

The first time I made this creamy garlic chicken dish was during the holidays when I needed something hearty but not complicated. It was such a hit that even the leftovers disappeared before I could claim any for lunch.

Ingredients

• Chicken breasts: Choose boneless and skinless for quick cooking and easy serving Look for firm pale pink flesh
• Salt and black pepper: Help the flavors pop I use fresh cracked black pepper for a punch
• Garlic powder: Brings depth and warmth Make sure your jar smells fresh
• Olive oil: For searing plus great for roasting Pick extra virgin for its fruity notes
• Fresh garlic: Four cloves minced unlocks real flavor Always choose firm tight heads
• Chicken broth: Adds savory depth Preferably low sodium so you control salt
• Heavy cream: Makes the sauce velvety Choose pure cream for best results
• Grated Parmesan cheese: Infuses nuttiness Best if you grate fresh but pre-grated works
• Dijon mustard: Brings tang and rounds out richness Classic smooth style is ideal
• Italian seasoning: A blend of herbs for robust aroma Dried oregano plus thyme works in a pinch
• Fresh parsley optional: For a fresh finish Flat leaf parsley gives color and brightness
• Baby potatoes: Small potatoes roast up tender inside and crispy outside Look for even sized potatoes
• Dried rosemary or thyme: Earthy flavor for potatoes Either herb gives great results

Step-by-Step Instructions

Prepping and Roasting the Potatoes:

Set your oven to 425 degrees Fahrenheit Lay a piece of parchment on your largest baking sheet for less sticking and easy cleanup Toss the baby potatoes in olive oil garlic powder rosemary salt and black pepper until well coated Arrange them cut side down in a single layer for best crispier edges Roast for 25 to 30 minutes flipping the potatoes at least once until golden brown and fork tender

Searing the Chicken to Golden Perfection:

While the potatoes are roasting pat the chicken breasts dry with paper towels Season both sides with salt black pepper and garlic powder Heat olive oil in a large skillet over medium high until shimmering Gently place the chicken in the pan and sear undisturbed for 4 to 5 minutes per side The chicken should be golden and just cooked through Remove chicken to a plate and cover with foil

Making the Creamy Garlic Sauce:

Turn the skillet down to medium Add minced fresh garlic and sauté for about one minute until fragrant Pour in chicken broth and let it simmer while scraping up any crispy golden bits from the pan This adds maximum flavor Stir in heavy cream Parmesan Dijon mustard and Italian seasoning Bring to a gentle simmer and cook 3 to 5 minutes whisking now and then until the sauce thickens slightly

Bringing It All Together:

Place the seared chicken back into the skillet Nestle them in the sauce so each piece is well coated Spoon over extra sauce as it heats through for another 2 to 3 minutes Garnish with chopped parsley if you like and serve chicken hot alongside the crispy roasted potatoes

The garlic is always my favorite part of this recipe Nothing beats the hit of fresh garlic swirled into cream It reminds me of quiet Sunday dinners when everyone huddled around the table savoring those rich comforting flavors

Storage Tips

Once cooled store leftover chicken and potatoes in separate air tight containers in the refrigerator The sauce will thicken as it cools so add a splash of milk or broth when reheating Chicken stays moist if reheated gently on low heat

Ingredient Substitutions

Swap chicken thighs for breasts if you prefer more juiciness For dairy free use coconut cream in place of heavy cream and leave out the cheese Yukon gold potatoes work beautifully if baby potatoes are unavailable You can substitute fresh herbs like basil for a twist

Serving Suggestions

Serve this creamy garlic chicken with steamed green beans roasted carrots or a peppery arugula salad Crusty bread is great for mopping every drop of sauce A glass of chilled white wine balances the richness

Cultural Context

Creamy garlic chicken dishes are loved in home kitchens across the world Their roots come from simple farmhouse meals meant to nourish plenty with whatever was fresh and available Garlic and cream is a combination that signals warmth and abundance at any family table

Common Recipe Questions

→ How do I keep the chicken juicy?

Pound chicken breasts to even thickness and avoid overcooking. Use a thermometer to reach 165°F for optimal juiciness.

→ Can I substitute the heavy cream?

Yes, you can use half-and-half or full-fat coconut milk, but the sauce may be slightly less rich and creamy.

→ What herbs work best for the potatoes?

Dried rosemary or thyme complement the potatoes beautifully. Fresh parsley is excellent for garnish.

→ Should I peel the baby potatoes?

No need to peel—simply scrub and halve. The skin adds texture and flavor when roasted.

→ How can I fix a sauce that's too thick?

Loosen the sauce by adding a splash of extra cream or chicken broth and stirring until smooth.

→ What sides work well with this dish?

A fresh green salad or sautéed vegetables nicely balance this comforting meal.