Description
A delicious and comforting Creamy Garlic Chicken paired with golden roasted baby potatoes. Tender chicken pieces are seared and simmered in a rich garlic Parmesan cream sauce, then combined with crispy roasted potatoes for a hearty, flavorful meal perfect for weeknight dinners.
Ingredients
Scale
Chicken and Sauce
- 500g chicken breast or thighs, cut into chunks
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp dried thyme or Italian seasoning
- Salt and black pepper to taste
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Roasted Baby Potatoes
- 500g baby potatoes, halved
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 200°C (390°F) to prepare for roasting the baby potatoes.
- Prepare Potatoes: In a bowl, toss the halved baby potatoes with 1 tablespoon olive oil, salt, and pepper until evenly coated. Spread them out on a baking sheet in a single layer for even roasting.
- Roast Potatoes: Place the baking sheet in the oven and roast the potatoes for 25 minutes, flipping them halfway through, until they are golden brown and crispy on the outside.
- Season Chicken: While the potatoes roast, season the chicken chunks with salt, pepper, and dried thyme or Italian seasoning, ensuring they are well-coated for maximum flavor.
- Sear Chicken: Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the chicken pieces and sear them for about 4-5 minutes until browned on all sides. Remove the chicken from the skillet and set aside.
- Sauté Garlic: In the same skillet, add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
- Deglaze Skillet: Pour in the chicken broth and scrape the bottom of the skillet to loosen any browned bits. Let it simmer for 2-3 minutes to concentrate the flavors.
- Add Cream and Cheese: Stir in the heavy cream and grated Parmesan cheese, stirring continuously. Allow the sauce to simmer for 4-5 minutes until it thickens slightly into a creamy consistency.
- Cook Chicken in Sauce: Return the seared chicken to the skillet and cook for an additional 5-7 minutes, ensuring the chicken is cooked through and coated well with the thickened sauce.
- Combine with Potatoes: Add the roasted baby potatoes to the skillet, gently stirring to coat them evenly in the creamy garlic sauce.
- Garnish and Serve: Sprinkle chopped fresh parsley over the dish for a pop of color and freshness. Serve the creamy garlic chicken with roasted baby potatoes warm and enjoy!
Notes
- You can substitute chicken thighs for breast for a juicier texture.
- For a lighter version, use half-and-half instead of heavy cream, but the sauce will be less thick.
- Make sure not to overcrowd the baking sheet when roasting potatoes to ensure they crisp properly.
- Add a squeeze of lemon juice to the sauce before serving for a bright finish.
- Use freshly grated Parmesan for the best flavor and smooth sauce texture.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently to preserve creaminess.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Keywords: Creamy Garlic Chicken, Roasted Baby Potatoes, Garlic Parmesan Chicken, Comfort Food, Easy Dinner Recipe
