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Creamy Garlic Chicken Roasted with Roasted Baby Potatoes

Creamy Garlic Chicken Roasted
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A delicious and creamy garlic chicken served with crispy roasted baby potatoes.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • Salt, to taste
  • Black pepper, to taste
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Italian seasoning
  • 1 tablespoon fresh parsley, chopped (optional)
  • 1.5 pounds baby potatoes, halved
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried rosemary or thyme
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Preheat oven to 425°F and line a large baking sheet with parchment paper.
  2. In a bowl, toss halved baby potatoes with olive oil, garlic powder, rosemary or thyme, salt, and black pepper. Arrange potatoes in a single layer on the prepared baking sheet.
  3. Roast potatoes for 25 to 30 minutes, turning once halfway through, until golden brown and crisp.
  4. While potatoes roast, season chicken breasts with salt, black pepper, and garlic powder.
  5. Heat olive oil in a large skillet over medium-high. Sear chicken breasts for 4 to 5 minutes per side until golden and cooked through. Transfer chicken to a plate and set aside.
  6. Reduce skillet heat to medium. Add minced garlic and sauté for 1 minute until fragrant.
  7. Pour in chicken broth, stirring and scraping any browned bits on the pan. Simmer for 2 to 3 minutes.
  8. Add heavy cream, grated Parmesan, Dijon mustard, and Italian seasoning to skillet. Stir well and simmer 3 to 5 minutes, allowing sauce to thicken slightly.
  9. Return seared chicken breasts to skillet and spoon sauce over each piece. Simmer for 2 to 3 minutes, ensuring chicken is heated through.
  10. Serve hot with creamy garlic sauce over chicken alongside roasted potatoes. Garnish with chopped fresh parsley if desired.

Notes

    Nutrition

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