Creamy Garlic Chicken Potatoes (Print Version)
Tender chicken with garlicky cream sauce and crisp, roasted baby potatoes. It's hearty, savory, and really hits the spot.
# Ingredients:
→ For the Chicken
01 -
4 chicken breasts, boneless and skin-free
02 -
Freshly ground black pepper, as much as you like
03 -
Salt, your choice
04 -
1 teaspoon garlic powder
05 -
2 tablespoons olive oil
06 -
4 garlic cloves, chopped up
07 -
1 cup chicken stock
08 -
1 cup heavy cream
09 -
1/2 cup Parmesan, shredded
10 -
1 tablespoon Dijon mustard
11 -
1 teaspoon Italian seasoning
12 -
A handful of chopped parsley, optional
→ For the Roasted Baby Potatoes
13 -
1.5 pounds mini potatoes, split in half
14 -
2 tablespoons olive oil
15 -
1 teaspoon garlic powder
16 -
1 teaspoon dried thyme or rosemary
17 -
Salt (do this to your liking)
18 -
Cracked black pepper, to taste
# Instructions:
01 -
Crank your oven to 425°F, then grab a big sheet pan and cover it with parchment. Grab a bowl, toss your split potatoes in olive oil, garlic powder, thyme or rosemary, salt, and pepper. Spread them out flat on the pan.
02 -
Roast potatoes for 25 to 30 minutes; flip them over halfway so both sides get crispy and brown.
03 -
While your potatoes are working, grab the chicken and sprinkle with garlic powder, salt, and pepper. Pour olive oil into a skillet and crank the heat to medium-high. Sear each chicken breast for about 4 or 5 minutes per side till it's cooked and browned. Move the chicken to a plate once done.
04 -
Turn heat down to medium. Throw in the chopped garlic and cook it for 1 minute till you can smell it. Splash in the chicken stock, scraping up the brown bits. Let it bubble for 2–3 minutes.
05 -
Dump in the cream, Parmesan, Italian seasoning, and Dijon. Give it a big stir and let it warm up for 3 to 5 minutes till the sauce gets a little thick.
06 -
Slip the chicken back into the pan. Scoop some sauce over each piece. Cook 2 to 3 more minutes so it's all hot and coated. Dish up the creamy chicken with your crispy potatoes. Throw parsley over the top if you're feeling fancy.
# Notes:
01 -
Want more flavor? Let your chicken sit for a few minutes before you cut it up.