Creamy Garlic Chicken with Roasted Baby Potatoes

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Creamy Garlic Chicken with Roasted Baby Potatoes

This Creamy Garlic Chicken with Roasted Baby Potatoes has quickly become one of our go-to dinners when we want something that feels a little indulgent but is still easy enough to whip up on a weeknight. It all started on a chilly evening when I was craving something cozy yet full of flavor—something that felt like a restaurant meal without actually leaving the house (or breaking the bank). I opened the fridge, saw some chicken breasts, a bag of baby potatoes, and a jar of cream, and thought, “Let’s see where this goes.” What came out of that little experiment was pure magic.

The creamy garlic sauce clings beautifully to the golden-seared chicken, and when paired with crispy roasted baby potatoes, the whole meal is rich, savory, and so comforting. The kids licked their plates clean (which is rare!) and my husband went back for seconds—maybe thirds. It’s the kind of meal that makes everyone at the table pause and say, “Mmm, what is this sauce?!” That, to me, is the mark of a winner.

And the best part? It’s straightforward. No fancy ingredients, no complicated steps—just good, honest cooking that delivers big flavor. If you’ve been looking for a recipe that’s as satisfying as it is simple, this one might just find a permanent spot in your meal rotation.

Questions I Often Get Asked About This Recipe

Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work beautifully in this recipe and stay extra juicy.

Can I make this ahead of time?
Yes. You can prepare the chicken and sauce ahead, then gently reheat before serving. Roasted potatoes are best fresh but can be reheated in the oven.

Can I use milk instead of cream?
You can, but the sauce won’t be as rich or thick. If using milk, consider adding a bit of cream cheese or a cornstarch slurry.

How spicy is this dish?
It’s not spicy at all. If you want to add a kick, a pinch of chili flakes or cayenne works great.

What can I serve with this besides potatoes?
Steamed green beans, a crisp salad, or even garlic bread pairs wonderfully with the creamy sauce.

What You Need to Make Creamy Garlic Chicken with Roasted Baby Potatoes

For the Chicken:

4 boneless, skinless chicken breasts

Salt and black pepper to taste

1 tsp garlic powder

1 tbsp olive oil

1 tbsp butter

For the Garlic Cream Sauce:

4 garlic cloves, minced

1 cup heavy cream

½ cup chicken broth

½ cup grated Parmesan cheese

1 tsp Italian seasoning

1 tbsp fresh chopped parsley

For the Roasted Baby Potatoes:

1.5 lbs baby potatoes, halved

2 tbsp olive oil

1 tsp garlic powder

1 tsp dried thyme or rosemary

Salt and pepper to taste

Special Equipment:

Large skillet or sauté pan

Baking tray

Parchment paper (optional but recommended)

How to Make Creamy Garlic Chicken with Roasted Baby Potatoes

Preheat oven to 400°F (200°C). Line a baking tray with parchment paper.

Prep the potatoes: Toss halved baby potatoes with olive oil, garlic powder, herbs, salt, and pepper. Spread evenly on the tray and roast for 30–35 minutes or until crispy and golden, flipping halfway.

Season the chicken with salt, pepper, and garlic powder on both sides.

Sear the chicken: Heat olive oil and butter in a large skillet over medium heat. Cook chicken breasts for 5–6 minutes per side or until golden and cooked through. Remove and set aside.

Make the sauce: In the same skillet, add minced garlic and sauté for 1 minute. Stir in cream, chicken broth, Parmesan, and Italian seasoning. Simmer for 3–4 minutes until slightly thickened.

Add the chicken back into the skillet, spoon sauce over the top, and simmer another 2–3 minutes.

Serve hot with roasted baby potatoes and a sprinkle of fresh parsley.

Tips for Making the Best Creamy Garlic Chicken with Roasted Baby Potatoes

Don’t overcrowd your pan when searing the chicken; give each breast space for that perfect golden crust.

Freshly grated Parmesan melts smoother and tastes better than pre-shredded.

If your sauce gets too thick, add a splash of broth or cream to loosen it.

Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).

Want to sneak in some veggies? Toss in spinach or mushrooms into the sauce for a nutritious boost.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “This was an absolute hit with my whole family! My picky eater even asked for seconds. The sauce is to die for.”

⭐️⭐️⭐️⭐️ “Loved the flavors! Next time I might add a splash of white wine to the sauce just for fun.”

⭐️⭐️⭐️⭐️⭐️ “Perfect for a Sunday dinner. It looked like something out of a restaurant, and it was surprisingly easy!”

⭐️⭐️⭐️ “Great taste, but my sauce came out a little thin. I’ll try reducing it longer next time.”

⭐️⭐️⭐️⭐️⭐️ “This is going into our regular dinner rotation. So flavorful and satisfying!”

Printable Recipe

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