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Creamy Garlic Chicken Potatoes

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A comforting one-pan meal featuring tender chicken breasts and crispy roasted potatoes enveloped in a luscious garlic cream sauce.

Ingredients

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  • 4 boneless, skinless chicken breasts
  • Salt to taste
  • Black pepper to taste
  • 2 teaspoons garlic powder (divided)
  • 4 cloves garlic (minced)
  • 3 tablespoons olive oil (divided)
  • 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)
  • 1 teaspoon dried rosemary or thyme

Instructions

  1. Preheat your oven to 425°F. Line a large baking sheet with parchment paper.
  2. Toss the halved baby potatoes with 2 tablespoons of olive oil, 1 teaspoon of garlic powder, rosemary or thyme, salt, and black pepper until well coated.
  3. Spread the potatoes in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, turning halfway, until they are golden and crispy.
  4. Season the chicken breasts with salt, black pepper, and the remaining garlic powder.
  5. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 4 to 5 minutes on each side until they are golden brown and cooked through. Transfer the chicken to a plate.
  6. Sauté the minced garlic in the skillet for about 1 minute until fragrant.
  7. Pour in the chicken broth, stirring to scrape up any browned bits from the bottom of the pan. Let simmer for 2 to 3 minutes.
  8. Add the heavy cream, Parmesan cheese, Dijon mustard, and Italian seasoning. Mix well and let simmer for 3 to 5 minutes until slightly thickened.
  9. Return the chicken to the skillet, spoon the sauce over it, and simmer for an additional 2 to 3 minutes until heated through.
  10. Serve hot with the roasted baby potatoes, garnished with parsley if desired.

Notes

Leftovers can be stored in an airtight container in the fridge for about 3-4 days.

Nutrition

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