Creamy Garlic Chicken Potatoes

Why I Love This Recipe

I love this recipe because it brings together tender, golden-seared chicken and crispy baby potatoes in one comforting plate. The creamy garlic sauce is rich but balanced, with Parmesan, Dijon mustard, and herbs giving it depth. It’s also a naturally gluten-free dish that doesn’t require any fancy steps or ingredients. I enjoy serving it for weeknight dinners, but it’s fancy enough to serve to guests too.

Ingredients

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

For the Chicken:

• boneless, skinless chicken breasts

• salt

• black pepper

• garlic powder

• olive oil

• garlic, minced

• chicken broth

• heavy cream

• grated Parmesan cheese

• Dijon mustard

• Italian seasoning

• fresh parsley (optional)

For the Roasted Baby Potatoes:

• baby potatoes, halved

• olive oil

• garlic powder

• dried rosemary or thyme

• salt

• black pepper

Directions

1. I preheat the oven to 425°F and line a large baking sheet with parchment paper.

2. In a bowl, I toss the halved baby potatoes with olive oil, garlic powder, dried rosemary or thyme, salt, and pepper. I spread them out in a single layer on the baking sheet and roast for 25–30 minutes, flipping once halfway through until they’re golden and crisp.

3. While the potatoes roast, I season the chicken breasts with salt, pepper, and garlic powder.

4. I heat olive oil in a large skillet over medium-high heat, then sear the chicken for 4–5 minutes per side until golden and fully cooked. I transfer the chicken to a plate and set it aside.

5. I reduce the heat to medium and add the minced garlic to the same skillet, sautéing for about 1 minute until fragrant.

6. I pour in the chicken broth and scrape up any browned bits from the bottom of the pan, letting it simmer for 2–3 minutes.

7. Next, I stir in the heavy cream, Parmesan cheese, Dijon mustard, and Italian seasoning. I let the sauce simmer for 3–5 minutes until slightly thickened.

8. I return the chicken to the skillet and spoon the sauce over each piece. I simmer everything together for another 2–3 minutes to make sure the chicken is heated through.

9. I serve the creamy chicken hot with the roasted potatoes on the side, garnished with fresh parsley if I have it.

Servings and Timing

This recipe serves 4 people.

• Prep time: 20 minutes

• Cook time: 30 minutes

• Total time: 50 minutes

Variations

• Swap the chicken: I sometimes use boneless chicken thighs instead of breasts for extra juiciness.

• Add greens: A handful of spinach or kale stirred into the cream sauce at the end adds color and nutrients.

• Herb twist: I like using fresh thyme or basil in the sauce when I have it on hand.

• Spicy version: I add a pinch of red pepper flakes to the sauce for a gentle kick.

• Cheesy potatoes: I sprinkle shredded Parmesan over the roasted potatoes in the last 5 minutes of baking for extra flavor.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, I warm the chicken and sauce gently in a skillet over low heat to keep the cream from separating. I reheat the potatoes in the oven or air fryer to keep them crispy. I avoid the microwave if I can, since it tends to make the chicken tough and the sauce break.

FAQs

Can I make this with bone-in chicken?

Yes, I can, but I adjust the cooking time since bone-in pieces take longer. I also check the internal temperature to make sure they reach 165°F.

Can I use milk instead of heavy cream?

I don’t recommend regular milk, as it can curdle and won’t thicken well. Half-and-half can work in a pinch, but heavy cream gives the best texture.

What kind of potatoes should I use?

I use baby potatoes for their tender texture and crispiness when roasted, but fingerling or Yukon golds also work well when cut into chunks.

Can I make this dairy-free?

Yes, I use a dairy-free cream alternative and skip the Parmesan—or use a dairy-free cheese. The flavor will be slightly different, but still creamy and tasty.

Is this freezer-friendly?

The sauce doesn’t freeze well due to the cream, so I don’t recommend freezing it. However, I sometimes prep the potatoes and chicken ahead and refrigerate them for faster cooking later.

Conclusion

Creamy Garlic Chicken Potatoes is a go-to meal for when I want something comforting and rich without too much fuss. The crispy roasted potatoes paired with tender chicken in that savory garlic cream sauce make for a perfect dinner plate. It’s easy, satisfying, and always gets a great reaction at the table.

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