Creamy Garlic Chicken with Roasted Baby Potatoes

Ingredients:

2 tablespoons olive oil

1 teaspoon garlic powder

½ teaspoon paprika

1 lb (450 g) baby potatoes, halved

Salt & pepper, to taste

For the Chicken:

4 boneless, skinless chicken breasts (or thighs)

1 tablespoon olive oil

2 tablespoons butter

4–5 cloves garlic, minced

1 cup heavy cream

½ cup chicken broth

½ cup grated Parmesan cheese

1 teaspoon Italian seasoning

Fresh parsley, chopped (for garnish)

Salt & pepper, to taste

Instructions:

1. Roast the Potatoes:

Preheat oven to 400°F (200°C).

Toss baby potatoes with olive oil, garlic powder, paprika, salt, and pepper.

Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and crispy.

2. Cook the Chicken:

Season chicken breasts with salt, pepper, and a pinch of Italian seasoning.

In a large skillet, heat olive oil over medium-high heat. Sear chicken for 4–5 minutes per side until golden and cooked through (internal temp 165°F/74°C). Remove and set aside.

3. Make the Creamy Garlic Sauce:

In the same skillet, melt butter and sauté minced garlic for 1 minute.

Pour in chicken broth, scraping up browned bits. Stir in heavy cream and Parmesan cheese. Simmer for 3–4 minutes until slightly thickened.

Return chicken to the pan, spoon sauce over, and simmer for 2–3 minutes to heat through.

4. Serve:

Plate chicken with roasted potatoes, spoon over plenty of creamy garlic sauce, and garnish with fresh parsley.

Tips:

Add spinach or mushrooms to the sauce for extra flavor and texture.

Swap chicken breasts for thighs if you prefer juicier meat.

If you like a stronger garlic punch, roast a few garlic cloves with the potatoes and mash them into the sauce.

If you want, I can also give you a one-pan oven-baked version so the chicken and potatoes cook together with the sauce for even easier cleanup.