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This cozy creamy garlic chicken dinner feels like a warm hug on a plate, perfect for a comforting family meal any night of the week. Paired with crispy roasted baby potatoes, it offers a wonderful balance of creamy and crunchy textures that will satisfy your taste buds and keep everyone coming back for seconds.
I first made this recipe on a chilly evening and the house smelled incredible. Now it’s a go-to dinner when I want something special but still straightforward.
Ingredients
- Four boneless skinless chicken breasts: great lean protein that cooks evenly
- Salt and black pepper: essential to bring out all the flavors
- Garlic powder: adds a subtle garlic note without burning
- Olive oil: use extra virgin for the best flavor and a good smoke point
- Four cloves garlic minced: fresh garlic gives the sauce a bright, aromatic punch
- Chicken broth: adds depth and helps create the base for the sauce
- Heavy cream: gives the dish its creamy, luscious texture, pick good-quality cream for richness
- Grated Parmesan cheese: adds a savory umami flavor and thickens the sauce naturally
- Dijon mustard: balances the creaminess with a mild tang
- Italian seasoning: a subtle blend for warmth and earthiness, choose a fresh mix if possible
- Fresh parsley chopped (optional): adds a fresh, herby finish
- One and a half pounds baby potatoes halved: small potatoes roast beautifully crisp on the outside and tender inside
- Garlic powder and dried rosemary or thyme for seasoning potatoes: herbs add an aromatic note that pairs perfectly with the chicken
Step-by-Step Instructions
- Sear the Chicken:
- Heat olive oil in a skillet over medium-high. Season chicken breasts with salt, black pepper, and garlic powder. Sear chicken for four to five minutes on each side until golden brown and cooked through. Set aside on a plate. This step locks in juices and builds a rich flavor base.
- Roast the Potatoes:
- Preheat oven to 425 degrees Fahrenheit and prepare a baking sheet with parchment paper. Toss halved baby potatoes with olive oil, garlic powder, rosemary or thyme, salt, and black pepper. Spread them out in a single layer. Roast for 25 to 30 minutes, turning once halfway through, until golden brown and crisp. Crispy potatoes bring wonderful textural contrast.
- Make the Sauce:
- Reduce the skillet heat to medium. Add minced garlic and sauté for one minute until fragrant. Pour in chicken broth, stirring and scraping the bottom of the pan to loosen browned bits. This adds extra flavor to your sauce. Simmer for two to three minutes.
- Add Cream and Cheese:
- Stir in heavy cream, grated Parmesan, Dijon mustard, and Italian seasoning. Mix well and let it simmer for three to five minutes until the sauce thickens slightly. This combination creates a rich yet balanced sauce that clings perfectly to the chicken.
- Finish the Dish:
- Return the seared chicken breasts to the skillet and spoon sauce over them. Let everything simmer together for two to three minutes to warm through and meld flavors. Serve chicken topped with creamy garlic sauce alongside the roasted potatoes. Garnish with fresh parsley if you like for a pop of color and freshness.
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One of my favorite parts of this recipe is the creamy garlic sauce. It reminds me of cozy Sunday dinners at my grandmother’s house when the whole family gathered around the table, sharing stories while savoring home-cooked food. That rich garlic flavor brings everyone back for more.
Storage Tips
Store leftover chicken and potatoes in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet or microwave to keep the sauce creamy. If freezing, separate sauce from potatoes for best texture. Thaw overnight in the fridge before reheating.
Ingredient Substitutions
You can use Greek yogurt instead of heavy cream for a lighter sauce but add it near the end and do not boil. Swap baby potatoes with fingerlings or Yukon golds if you prefer a different potato texture. Fresh thyme works beautifully if you don’t have rosemary on hand. For a dairy-free version, try coconut cream and nutritional yeast instead of heavy cream and Parmesan.
Serving Suggestions
Pair this meal with a simple green salad or steamed green beans for a pop of color and freshness. A crusty gluten-free bread is perfect for mopping up extra sauce. A chilled glass of white wine such as Chardonnay or Pinot Grigio complements the creamy garlic flavors nicely.
Recipe FAQs
- → What’s the best way to ensure juicy chicken breasts?
Pat the chicken dry before seasoning and sear over medium-high heat until golden on both sides. Avoid overcooking by using a thermometer to reach 165°F internal temperature.
- → Can I use different herbs for the potatoes?
Absolutely! Rosemary or thyme both complement roasted potatoes well, but feel free to experiment with sage or oregano for varied flavors.
- → How do I make the garlic sauce thick and creamy?
The combination of heavy cream, grated Parmesan, and gentle simmering allows the sauce to develop a smooth and luscious texture.
- → Is it possible to prepare this dish ahead of time?
You can roast the potatoes in advance and reheat them. The sauce and chicken are best served fresh but can be gently reheated without losing flavor.
- → Can I add vegetables to accompany the potatoes?
Yes, vegetables like carrots, bell peppers, or green beans can be roasted alongside for extra color and nutrition.