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Creamy garlic chicken served with crispy baby potatoes on a plate

Creamy Garlic Chicken Potatoes

A comforting dish featuring tender halal chicken breasts and crispy roasted baby potatoes, all enveloped in a rich garlic Parmesan cream sauce.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dinner, Main Course
Cuisine American, Comfort Food
Servings 4 servings
Calories 600 kcal

Ingredients
  

For the potatoes

  • 1.5 pounds baby potatoes (halved)
  • 2 tablespoons olive oil for roasting
  • 1 teaspoon garlic powder for flavor
  • 1 teaspoon dried rosemary or thyme for seasoning
  • to taste Salt
  • to taste Black pepper

For the chicken and sauce

  • 4 pieces boneless (skinless) chicken breasts
  • 1 teaspoon garlic powder remaining for seasoning
  • 1 tablespoon olive oil for searing
  • 4 cloves garlic (minced)
  • 1 cup chicken broth
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Italian seasoning
  • 1 tablespoon fresh parsley (chopped) optional for garnish

Instructions
 

Prep and roast the potatoes

  • Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  • In a large bowl, toss the halved baby potatoes with 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon dried rosemary or thyme, salt, and black pepper until evenly coated.
  • Arrange the potatoes in a single layer on the prepared baking sheet.
  • Roast for 25 to 30 minutes, turning once halfway, until the potatoes are golden and crisp on the edges.
  • For extra-crispy skins, let them sit cut-side down on the hot tray for the first 10 minutes.

Season and sear the chicken

  • Pat the chicken breasts dry and season with salt, black pepper, and the remaining garlic powder.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
  • Sear the chicken breasts for 4 to 5 minutes per side until a golden crust forms.
  • Transfer the seared chicken to a plate and tent loosely with foil to rest.

Make the creamy garlic sauce

  • Reduce the skillet heat to medium and add the minced garlic; sauté for about 1 minute until fragrant.
  • Pour in the chicken broth and scrape any browned bits from the pan.
  • Add the heavy cream, Parmesan cheese, Dijon mustard, and Italian seasoning, stirring to combine.
  • Simmer the sauce for 3 to 5 minutes until it thickens slightly.

Return chicken and finish

  • Return the chicken breasts to the skillet and spoon sauce over them; simmer for 2 to 3 minutes until heated through.
  • Serve hot with roasted baby potatoes alongside, garnished with chopped fresh parsley if desired.

Notes

For a lighter sauce, substitute half-and-half or yogurt thinned with milk for heavy cream. Store leftovers in an airtight container for up to 3-4 days or freeze for up to 2 months.

Nutrition

Serving: 1gCalories: 600kcalCarbohydrates: 38gProtein: 39gFat: 33gSaturated Fat: 16gSodium: 600mgFiber: 4gSugar: 2g
Keyword Chicken Potatoes, Comfort Food, Creamy Garlic Chicken, Easy Weeknight Meal, Parmesan Sauce
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