Creamy Garlic Herb Chicken with Roasted Baby Potatoes & Cherry Tomatoes
This Mediterranean-inspired dinner pairs juicy pan-seared chicken in a creamy garlic herb sauce with golden roasted baby potatoes and blistered cherry tomatoes. It’s hearty, elegant, and perfect for a cozy weeknight or a special dinner.
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Servings:4
Ingredients
For the Chicken
4 boneless, skinless chicken breasts (or thighs)
2 tbsp olive oil
3 garlic cloves, minced
1 cup heavy cream
½ cup chicken broth
½ cup grated Parmesan cheese
1 tsp dried Italian herbs
2 tbsp fresh parsley or basil, chopped
Salt & black pepper, to taste
For the Roasted Veggies
1 lb (450 g) baby potatoes, halved
1 cup cherry tomatoes
2 tbsp olive oil
1 tsp dried oregano
½ tsp garlic powder
Salt & black pepper, to taste
Instructions
Roast Potatoes & Tomatoes:
Preheat oven to 400°F (200°C).
Toss potatoes with olive oil, oregano, garlic powder, salt, and pepper.
Spread on a baking sheet and roast 20 minutes.
Add cherry tomatoes to the tray, toss lightly, and roast another 10 minutes until potatoes are golden and tomatoes blister.
Cook Chicken:
Season chicken with salt, pepper, and a pinch of herbs.
Heat olive oil in a skillet over medium-high heat.
Sear chicken 4–5 minutes per side until golden and cooked through. Remove and set aside.
Make Creamy Garlic Herb Sauce:
In the same skillet, add garlic and saute 30 seconds.
Stir in chicken broth, scraping up browned bits.
Add cream and Parmesan, stir until smooth.
Season with herbs, salt, and pepper.
Simmer 2–3 minutes until slightly thickened.
Combine & Serve:
Return chicken to skillet, coat in sauce, and simmer 2 minutes.
Plate chicken with roasted potatoes and tomatoes on the side.
Garnish with fresh parsley or basil.
Notes & Tips
Swap heavy cream with Greek yogurt for a lighter sauce.
Add a handful of spinach to the sauce for extra greens.
Works with bone-in chicken thighs too (increase cooking time).
Frequently Asked Questions
Q: Can I make this ahead of time?
Yes—store chicken and sauce separately, reheat gently. Roast veggies fresh for best crispness.
Q: What can I serve it with?
It pairs well with a simple green salad, garlic bread, or roasted asparagus.
Nutritional information
Calories: 580
Protein: 42g
Carbs: 28g
Fat: 32g
Fiber: 4g