Description
A quick and comforting creamy garlic chicken dish served with crispy roasted potatoes, perfect for weeknight dinners or special occasions.
Ingredients
- 2 large boneless, skinless chicken breasts (about 1.5 lb total)
- 4 Tbsp olive oil (2 for chicken, 2 for potatoes)
- 6–8 cloves garlic, minced (for sauce)
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- Salt and freshly ground black pepper, to taste
- 1.5 lb potatoes (Yukon Gold or Russet), peeled and cut into 1-inch cubes
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp fresh rosemary, chopped (or 1/2 tsp dried)
- 1 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced (extra for cream sauce)
- 1 Tbsp cornstarch
- 2 Tbsp cold water
- 2 Tbsp fresh parsley, chopped (for garnish)
- 1 Tbsp lemon juice
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with foil or parchment for easy cleanup.
- Toss the 1-inch cubed potatoes with 2 Tbsp olive oil, garlic powder, onion powder, rosemary, salt, and pepper. Spread in a single layer. Roast for 30–40 minutes, flipping once halfway, until golden and crisp.
- Pat the chicken dry. Rub with Italian seasoning, paprika, salt, and pepper. Let rest 5 minutes at room temperature while the oven works.
- Heat 2 Tbsp olive oil in a large skillet over medium-high heat. Sear chicken 3–4 minutes per side until deeply golden and cooked through (internal temperature 165°F / 74°C). Transfer to a plate and tent with foil to rest.
- Reduce heat to medium and add extra minced garlic. Sauté 30–45 seconds until fragrant—don’t let it brown. Pour in chicken broth and scrape up the browned bits. Simmer for 2–3 minutes.
- Stir in heavy cream and Parmesan. Whisk until smooth. If needed, mix cornstarch with cold water to make a slurry; whisk it into the simmering sauce and cook 1–2 minutes until glossy and slightly thickened.
- Return the chicken to the skillet, spoon sauce over it, and warm through for a minute or two. Finish with lemon juice and parsley.
- Plate the roasted potatoes and top with chicken and sauce. Garnish with extra parsley and black pepper.
Notes
Yukon Gold potatoes give a creamier interior; Russet gets extra crisp. Use half-and-half instead of cream for a lighter sauce. For gluten-free, verify your broth.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing and Roasting
- Cuisine: American