Creamy Garlic Chicken Bites with Crispy Roasted Potatoes
Prep Time: 15 minutes
Cook Time: 30 minutes
Yields: 4 servings
Calories: Approximately 520 per serving
Ingredients
For the Chicken and Cream Sauce:
500g boneless chicken breast, cut into chunks
Salt and freshly ground black pepper
1 tbsp olive oil
2 tbsp
3 garlic cloves, minced
200 ml heavy cream
1 tsp dried thyme
1 tsp Dijon mustard (optional)
Fresh parsley, chopped, for garnish
For the Potatoes:
500g baby potatoes, halved
2 tbsp olive oil
Salt and pepper to taste
1 tsp dried rosemary (optional)
Method
Roast the potatoes: Preheat your oven to 200°C (390°F). Toss halved baby potatoes with olive oil, salt, pepper, and rosemary if using. Spread them cut-side down on a baking tray and roast for 25–30 minutes, until golden and crisp.
Sear the chicken: Season chicken chunks with salt and pepper. Heat olive oil in a skillet over medium-high heat and cook chicken for 3–4 minutes on each side until nicely browned and cooked through. Remove to a plate.
Make the sauce: In the same pan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
Add the cream and seasoning: Stir in heavy cream, thyme, and Dijon mustard. Let it simmer gently for about 3–5 minutes, allowing it to thicken slightly.
Finish the dish: Return the chicken to the skillet and coat well in the creamy sauce. Let it heat through for 2–3 minutes.
Serve and enjoy: Sprinkle with fresh parsley and serve alongside the crispy roasted potatoes for a comforting and satisfying meal.
Extra Tips
Prefer thighs? Chicken thighs work well for a juicier option.
Want more sauce? Double the cream ingredients for extra richness.
Swap heavy cream for crème fraîche for a lighter, tangier version.
A sprinkle of Parmesan adds an extra savory kick.