Dreamy Creamy Garlic Chicken with Roasted Baby Potatoes (Print version)

Juicy seared chicken in a Parmesan garlic cream sauce, served with crisp roasted baby potatoes for a cozy family dinner.

# Ingredients:

For the roasted baby potatoes

01 - 1 1/2 lb (680 g) baby potatoes, halved
02 - 2 tablespoons olive oil
03 - 1 teaspoon garlic powder
04 - 1/2 teaspoon paprika
05 - 1 teaspoon dried rosemary or thyme
06 - 3/4 teaspoon kosher salt
07 - 1/2 teaspoon black pepper

For the creamy garlic chicken

08 - 4 boneless skinless chicken breasts, about 1 1/2 lb (680 g), pounded evenly
09 - 1 teaspoon kosher salt
10 - 1/2 teaspoon black pepper
11 - 1 teaspoon garlic powder
12 - 1 teaspoon Italian seasoning
13 - 1 tablespoon olive oil
14 - 1 tablespoon unsalted butter
15 - 5 cloves garlic, minced
16 - 1 cup (240 ml) low-sodium chicken broth
17 - 1 cup (240 ml) heavy cream
18 - 1 tablespoon Dijon mustard
19 - 1/2 cup (50 g) freshly grated Parmesan cheese
20 - 2 tablespoons chopped fresh parsley, for serving

# Instructions:

01 - Heat the oven to 425°F. Toss the potatoes with olive oil, garlic powder, paprika, rosemary or thyme, salt, and pepper. Spread cut side down on a large sheet pan and roast for 25-30 minutes, flipping once, until golden and tender.
02 - Pat the chicken dry. Season both sides with salt, pepper, garlic powder, and Italian seasoning.
03 - Heat olive oil and butter in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes per side, until golden. Transfer to a plate. It does not need to be fully cooked yet if it will finish in the sauce.
04 - Reduce the heat to medium. Add the minced garlic to the same skillet and cook for 30 seconds, stirring constantly, until fragrant.
05 - Pour in the chicken broth and scrape up the browned bits from the skillet. Simmer for 2 minutes, then stir in heavy cream, Dijon, and Parmesan. Cook gently for 3-5 minutes until lightly thickened.
06 - Return the chicken to the skillet and spoon sauce over the top. Simmer for 3-5 minutes, until the chicken reaches 165°F. Serve with roasted baby potatoes and parsley.

# Good to know:

01 - For best texture, roast potatoes on a large sheet pan with space between pieces.
02 - Use freshly grated Parmesan for the smoothest sauce.
03 - Estimated nutrition is per serving.

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