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Creamy Garlic Chicken With Roasted Baby Potatoes Simple And Flavorful

Creamy Garlic Chicken With Roasted Baby Potatoes Simple And Flavorful

Tender chicken in creamy garlic sauce with crisp roasted baby potatoes makes a cozy, simple dinner everyone enjoys tonight.
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Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings:4
Course:Main Course
Cuisine:American
Ingredients Method Notes

Ingredients
  

  • For the chicken and sauce
  • Chicken breasts or thighs about 1½–2 lbs
  • Salt and black pepper
  • Paprika 1 tsp, optional for color
  • Olive oil 1 tbsp
  • Butter 2 tbsp
  • Garlic 6–8 cloves, minced or thinly sliced
  • Chicken broth ½ cup
  • Heavy cream 1 cup
  • Parmesan ¼ cup, optional for extra richness
  • Italian seasoning 1 tsp or dried thyme
  • Lemon juice 1–2 tsp, optional for balance
  • Fresh parsley for finishing, optional
  • For the roasted baby potatoes
  • Baby potatoes 1½ lbs, halved if large
  • Olive oil 1½ tbsp
  • Salt and black pepper
  • Garlic powder ½ tsp, optional
  • Rosemary or thyme optional

Method
 

  1. Preheat the oven to 425°F and set a baking sheet inside to warm while you prep the potatoes.
  2. Toss baby potatoes with olive oil, salt, pepper, and optional herbs, then spread them cut-side down on the hot sheet.
  3. Roast for 22–28 minutes, until the edges are browned and crisp and the centers feel tender when pierced.
  4. While the potatoes roast, pat the chicken dry and season with salt, pepper, and a little paprika if using.
  5. Heat olive oil and butter in a large skillet over medium heat until the butter melts and begins to gently foam.
  6. Add chicken and cook until golden-browned on the first side, with a steady sizzle and lightly crisp edges.
  7. Flip and cook the other side until it’s also browned; the chicken doesn’t need to be fully done yet.
  8. Reduce heat slightly, add garlic, and stir for 30–60 seconds until fragrant—watch closely so it doesn’t burn.
  9. Pour in chicken broth, scraping up browned bits, and let it simmer briefly to soften the garlic and deepen the flavor.
  10. Add heavy cream (and Parmesan if using) and let the sauce bubble gently until it turns silky and slightly thickened.
  11. Return chicken to the sauce and simmer until cooked through; the sauce should coat the back of a spoon.
  12. Serve the chicken with roasted potatoes, spooning sauce over everything and finishing with parsley and a tiny squeeze of lemon if desired.

Notes

Creamy Garlic Chicken With Roasted Baby Potatoes is straightforward, but a few small habits make it reliably good. Start with the garlic. Garlic burns quickly, especially in butter, and once it’s burnt the whole sauce tastes bitter. The best approach is to brown the chicken first, then lower the heat before adding garlic. Stir it just until it smells fragrant—usually under a minute—then add broth right away. The broth cools the pan slightly and stops the garlic from going too far.
For the sauce, gentle heat matters. Cream-based sauces don’t like aggressive boiling. Keep it at a soft bubble so it thickens smoothly and stays silky. If your sauce looks thinner than you want, give it a few extra minutes uncovered, stirring occasionally. If it gets too thick, add a splash of broth and stir until it loosens. Parmesan is optional, but it adds depth and helps the sauce cling.
Chicken doneness is another place people rush. If you’re using breasts, consider lightly pounding them to an even thickness so they cook evenly and stay tender. Thighs are naturally forgiving, but still benefit from a short simmer in the sauce. You’ll know the chicken is ready when it feels firm but springy, and the juices run clear when cut.
For potatoes, crispness is mostly about heat and space. A hot oven and a preheated sheet pan help the cut sides start browning right away. Spread them out in a single layer with room around each piece. If they’re crowded, they steam instead of roast. If you want to make this ahead, roast the potatoes earlier and re-crisp in the oven while you cook the chicken and sauce. The chicken can also be seared in advance, then finished in the sauce right before serving—easy, practical, and still delicious.