Can I substitute the chicken breasts with thighs?

Absolutely! Boneless thighs work beautifully here. Just adjust cooking time as needed—they’re a little more forgiving if you’re multitasking.

How do I store leftovers?

Pop leftovers into an airtight container and refrigerate for up to 3 days. Reheat gently on the stove with a splash of broth or cream to revive the sauce.

Can I make this dish dairy-free?

You can try using coconut cream and a dairy-free Parmesan alternative. The flavor will shift slightly, but it’ll still be delish.

Creamy Garlic Chicken with Roasted Baby Potatoes In 45 mins

Description

Creamy Garlic Chicken with Roasted Baby Potatoes is a cozy, one-pan dinner that combines juicy pan-seared chicken with crispy herb-roasted potatoes and a rich, garlicky cream sauce. Perfect for busy weeknights or impressing guests with minimal effort.

Ingredients

Scale

For the Chicken & Sauce:

4 boneless, skinless chicken breasts
Salt and black pepper to taste
1 tsp garlic powder, divided
2 tbsp olive oil, divided
4 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
½ cup grated Parmesan cheese
1 tbsp Dijon mustard
1 tsp Italian seasoning
1 tbsp fresh parsley (optional)

For the Roasted Baby Potatoes:

1.5 lbs baby potatoes, halved
1 tsp dried rosemary or thyme
Salt and pepper to taste
1 tbsp olive oil

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Instructions

Preheat your oven to 425°F and prepare a baking sheet lined with parchment paper or foil.
Toss halved baby potatoes with 1 tbsp olive oil, ½ tsp garlic powder, rosemary, salt, and pepper. Roast for 25–30 minutes, flipping halfway through.
While the potatoes roast, season chicken breasts with salt, pepper, and the remaining garlic powder.
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden and cooked through. Remove and set aside.
In the same skillet, reduce heat and sauté minced garlic for 30 seconds. Deglaze the pan with chicken broth, scraping up any bits.
Stir in heavy cream, Parmesan, Dijon mustard, and Italian seasoning. Simmer 5–7 minutes until thickened slightly.
Return chicken to the skillet, spoon sauce over, and simmer another 5 minutes.
Serve chicken with roasted potatoes, garnished with parsley if desired.

Notes

Boneless chicken thighs can be used instead of breasts.
For extra veggies, add broccoli or green beans to the roasting tray during the last 10 minutes.
Store leftovers in an airtight container in the fridge for up to 3 days.

Prep Time: 10 mins
Cook Time: 35 mins
Category: Main course
Method: One-Pan / Oven + Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 620 kcal
Sugar: 2 g
Sodium: 590 mg
Fat: 35 g
Saturated Fat: 14 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 29 g
Fiber: 3 g
Protein: 45 g
Cholesterol: 165 mg