Garlic Creamy Chicken with Roasted Baby Potatoes
This dish features juicy pan-seared chicken cooked in a rich, garlicky cream sauce, paired with crispy roasted baby potatoes. It’s comforting, flavorful, and perfect for a Mediterranean-inspired dinner.
Time
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Ingredients
For the roasted baby potatoes:
600 g baby potatoes, halved
2 tbsp olive oil
1 tsp dried oregano (or rosemary)
½ tsp paprika
Salt & black pepper, to taste
For the chicken and sauce:
4 boneless, skinless chicken breasts (or thighs)
2 tbsp olive oil
4 garlic cloves, minced
1 cup (240 ml) chicken broth
1 cup (240 ml) heavy cream (or half cream + milk for lighter version)
½ cup grated Parmesan cheese
1 tsp dried thyme (or Italian seasoning)
Salt & black pepper, to taste
2 tbsp fresh parsley, chopped (for garnish)
Instructions
Step 1 — Roast the potatoes
1. Preheat oven to 200°C (400°F).
2. Toss halved baby potatoes with olive oil, oregano, paprika, salt, and pepper.
3. Spread on a baking tray and roast for 25–30 minutes, stirring halfway, until golden and crispy.
Step 2 — Cook the chicken
1. Pat chicken dry, season both sides with salt and pepper.
2. Heat olive oil (or butter) in a large skillet over medium-high heat.
3. Cook chicken 5–6 minutes per side, until golden brown and cooked through (internal temp 74°C / 165°F). Remove and set aside.
Step 3 — Make the creamy garlic sauce
1. In the same pan, add minced garlic and sauté 30 seconds (don’t burn).
2. Pour in chicken broth and scrape the browned bits from the pan.
3. Stir in cream, Parmesan, and thyme. Simmer 5 minutes until thickened.
4. Return chicken to the pan, coat with sauce, and simmer 2–3 minutes.
Step 4 — Serve
Plate roasted potatoes alongside the creamy garlic chicken.
Spoon extra sauce over the chicken, and garnish with fresh parsley.
Notes & Tips
You can add spinach, mushrooms, or sun-dried tomatoes to the sauce for extra flavor.
For a lighter version, use Greek yogurt instead of heavy cream (stir in off-heat).
Pair with a side salad for a complete Mediterranean-style meal.
❓ frequently asked questions FAQs
Q: Can I make this ahead of time?
A: Yes, store in an airtight container for 2 days. Reheat gently so the cream sauce doesn’t split.
Q: Can I use thighs instead of breasts?
A: Absolutely — chicken thighs stay even juicier.
Q: What if I don’t have baby potatoes?
A: Use regular potatoes cut into wedges, or swap with roasted sweet potatoes.
Nutritional information
Calories: ~520 kcal
Protein: 35 g
Fat: 28 g
Carbs: 35 g
Fiber: 4 g