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Creamy Garlic Chicken with Potatoes

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A comforting one-pan dish featuring seared chicken breasts and roasted baby potatoes in a rich garlic cream sauce, perfect for busy weeknights or family gatherings.

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 1/2 lbs baby potatoes, halved
  • 4 cloves garlic, minced
  • 2 teaspoons garlic powder, divided
  • 1 tablespoon fresh parsley, chopped (plus extra for garnish)
  • 1 teaspoon dried rosemary or thyme
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Italian seasoning
  • Salt, to taste
  • Black pepper, to taste
  • 3 tablespoons olive oil, divided

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, toss the baby potatoes with 1 tablespoon olive oil, 1 teaspoon garlic powder, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 15–20 minutes until tender.
  3. While the potatoes roast, heat 1 tablespoon olive oil in a large ovenproof skillet over medium heat. Pat the chicken breasts dry and season with salt, black pepper, and the remaining garlic powder. Sear for 4–6 minutes per side until golden brown. Transfer to a plate.
  4. Lower the heat to medium-low, add minced garlic and cook for about 1 minute. Pour in chicken broth and scrape the bottom of the pan. Stir in heavy cream, Dijon mustard, and Italian seasoning, whisking until smooth.
  5. Return the chicken to the skillet, nestling into the sauce. Sprinkle with Parmesan and parsley, then add roasted potatoes around the chicken.
  6. Transfer the skillet to the oven and bake for 20–25 minutes until the chicken reaches 165°F (74°C) and the potatoes are tender.
  7. Serve hot, garnished with extra parsley.

Notes

Swap Greek yogurt for some of the cream to cut richness, or use light cream for fewer calories. Pecorino can be used instead of Parmesan, though it’s saltier.

Find it online: https://www.wholesomeeasy.com/creamy-garlic-chicken-with-potatoes/