Grilled Chicken Bites in Cream Sauce with Herb Potatoes & Olive-Mushroom Medley
Description
This hearty, restaurant-style meal features juicy grilled chicken bites coated in a rich, garlic cream sauce, paired with crispy herb-roasted potatoes and a savory olive & mushroom medley. It’s a perfect balance of creamy, herby, and tangy flavors—ideal for family dinners or special occasions without being complicated.
Time & Yield
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 3–4
Calories (approx.): 650–700 kcal per serving
Ingredients
For Grilled Chicken Bites
500 g chicken breast, cut into bite-size cubes
1 tsp paprika
½ tsp black pepper
½ tsp salt
1 tsp garlic powder
1 tsp dried oregano
1 tbsp lemon juice
1 tbsp olive oil
For Cream Sauce
1 tbsp olive oil
4 garlic cloves, minced
1 cup fresh cream
½ cup milk
½ tsp black pepper
¼ tsp nutmeg (optional)
½ cup grated parmesan cheese
Salt to taste
1 tbsp chopped parsley
For Herb Potatoes
500 g baby potatoes, halved
2 tbsp olive oil
1 tsp dried rosemary
1 tsp dried thyme
½ tsp paprika
Salt & pepper to taste
For Olive-Mushroom Medley
1 cup mushrooms, sliced
½ cup green olives, sliced
1 tbsp olive oil
½ tsp garlic powder
½ tsp black pepper
½ tsp dried oregano
Step-by-Step Instructions
1. Marinate the Chicken (10 minutes)
In a bowl, mix olive oil, lemon juice, paprika, garlic powder, oregano, salt, and pepper. Toss the chicken cubes until well coated. Let rest while preparing the sides.
2. Roast the Herb Potatoes (30 minutes)
Preheat oven to 200°C (390°F).
Toss potatoes with olive oil, rosemary, thyme, paprika, salt, and pepper.
Spread on a baking tray and roast for 25–30 minutes, flipping halfway until golden and crispy.
3. Prepare the Olive-Mushroom Medley (8 minutes)
Heat olive oil in a pan over medium heat.
Sauté mushrooms until golden.
Add olives, garlic powder, oregano, and pepper.
Cook for 2–3 minutes, then set aside.
4. Grill the Chicken Bites (10 minutes)
Heat a grill pan or skillet on medium-high heat.
Cook chicken for 8–10 minutes, turning until fully cooked and lightly charred.
Remove and set aside.
5. Make the Cream Sauce (7 minutes)
In the same pan, melt butter.
Add garlic and sauté 30 seconds.
Pour in cream and milk
Add pepper, nutmeg, salt, and parmesan.
Simmer until thick and silky (about 4–5 minutes).
6. Combine & Finish
Add grilled chicken into the cream sauce and toss until coated. Sprinkle with parsley.
Serving Suggestion
Plate the creamy chicken bites, serve alongside crispy herb potatoes, and finish with a generous scoop of olive-mushroom medley. Add a fresh green salad or garlic bread for a complete meal.
Pro Tips
Use chicken thighs for extra juiciness.
For extra heat, add chili flakes to the cream sauce.
Want extra crunch? Roast potatoes with parmesan in the last 5 minutes.
Variations
Low-carb: Replace potatoes with roasted cauliflower.
Dairy-free: Use coconut cream and vegan butter.
Mediterranean style: Add sun-dried tomatoes to the sauce.
Storage & Reheating
Fridge: Up to 3 days in an airtight container
Reheat: On stovetop with a splash of milk
Not freezer-friendly due to cream sauce separation
Questions & Answers
Q1: Can I bake the chicken instead of grilling?
Yes—bake at 200°C (390°F) for 18–20 minutes.
Q2: Can I make the cream sauce thicker?
Add extra parmesan or simmer longer.
Q3: What olives work best?
Green olives or Kalamata both work beautifully.
Q4: Can I prepare this ahead of time?
Yes—prep everything separately and assemble before serving.
Q5: Is this recipe kid-friendly?
Absolutely—just skip chili flakes and strong olives if needed.