Garlic Chicken Potatoes

Sink your teeth into a mouthwatering plate of Chicken in Garlic Cream with golden roasted baby potatoes on the side. It's my go-to when I crave something rich and velvety without spending hours in the kitchen. Those crunchy spuds always vanish first from everyone's plates.

I whipped this up during a rainy day and watched my hubby lick the plate clean. Now it's what I cook whenever I want to give my family something a bit more special.

Flavorful Ingredients

• Baby potatoes: hunt for small, uniform ones for fluffy centers and crisp exteriors—steer clear of any with shoots or greenish spots
• Dried rosemary or thyme: they add warm, woodsy flavor—grab ones that still pack aromatic punch
• Fresh parsley (optional): toss on some chopped bits for brightness and a touch of freshness
• Italian seasoning: adds depth and complexity—look for vibrant mixes with plenty of visible herbs
• Dijon mustard: brings zippy tang—choose one that's smooth and has a nose-tingling scent
• Parmesan cheese: grate it yourself for quicker melting and that fancy restaurant-quality nuttiness
• Heavy cream: creates the dreamiest sauce texture—pick the richest, freshest carton with no off scents
• Chicken broth: builds flavor foundation—go for low sodium to better control seasoning
• Garlic cloves, minced: delivers bold flavor—select firm, tight heads for maximum punch
• Olive oil: ideal for both cooking and roasting—use whatever type you prefer
• Garlic powder: amplifies the garlic impact—chuck any that doesn't smell strong anymore
• Salt and black pepper: basics that matter, especially freshly cracked pepper for extra kick
• Boneless skinless chicken breasts: soak up flavors beautifully—pick ones with good color and no suspicious marks

Simple Directions

Plate Your Creation:

Scoop chicken onto your dish with plenty of that yummy garlic sauce. Scatter the crispy potatoes around and throw on some parsley if you want it prettier.

Marry Chicken with Sauce:

Return chicken to your pan, making sure to coat each piece thoroughly. Let everything bubble together a minute or two until everything's nice and hot.

Create Your Luscious Sauce:

Pour in cream, sprinkle Parmesan, add Italian herbs and Dijon—stir it all up. Let it bubble gently for 3-5 minutes until it's thick enough to coat your spoon. Give it a taste and add more seasonings if needed.

Start Your Sauce Base:

Add broth to the pan, scraping up all the tasty bits stuck to the bottom. Let it bubble away until it starts getting slightly thicker.

Cook Your Garlic:

Set heat to medium. Throw in your minced garlic and cook about 60 seconds, just until it smells amazing but isn't burning. Make sure to scrape up those flavorful brown bits.

Cook Your Chicken:

Warm olive oil in your largest pan. Sprinkle chicken with salt, pepper, and garlic powder on both sides. Cook without moving for 4-5 minutes per side until you get a beautiful golden crust. Once firm and 165°F inside, transfer to a plate.

Roast Your Potatoes:

Mix potatoes in a bowl with olive oil, rosemary, garlic powder, salt and pepper until completely coated. Spread them on a baking sheet, cook at 425°F for roughly 30 minutes, flipping once, until they're crispy and golden all over.

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For real, those crispy potatoes are the star of the show. There's nothing better than using them to soak up that last bit of sauce. My children actually fight over who gets the extra crunchy pieces and always want seconds.

Keeping leftovers

Your meal will stay good in the fridge for about three days in airtight containers. When reheating, add a little broth or cream to keep the sauce silky. For the potatoes, skip microwaving and instead heat them at 350°F for ten minutes on a baking sheet to bring back their crunch.

Swap options

Try chicken thighs for a more tender result. If dairy isn't your thing, coconut cream works great instead, paired with plant-based Parmesan alternatives. Yukon gold or fingerling potatoes can easily replace baby potatoes and roast just as wonderfully.

What to pair it with

Steam some green beans or toss a fresh salad with tangy lemon dressing for nice contrast. Grab a chunk of crusty bread to mop up sauce. If you've got company coming, just double everything—this meal feeds plenty of hungry folks.

Origins and background

This dish pulls inspiration straight from French home cooking—those creamy, skillet-made sauces can't be beat! You can imagine families across Paris or Rome enjoying something similar. These crispy roasted potatoes? They're comfort food staples throughout Europe, bringing warmth to dinner tables everywhere.

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For real, this chicken and potato combo can turn an ordinary weeknight into something special. I hope your family loves it as much as mine!

Frequently Asked Questions

→ How can I prevent dry chicken?

Make sure your pan is hot before adding the chicken. This locks in the juices by searing the outside fast. Then, let it slowly cook in the sauce to keep it tender and flavorful.

→ Can I swap chicken breasts with thighs?

For sure! Thighs are delicious in this recipe. Just cook them a little longer if they’re thicker to make sure they’re fully done.

→ What’s a good substitute for heavy cream?

If you don’t have heavy cream, mix some milk with butter or try using half-and-half. The sauce will be lighter but just as flavorful.

→ What herbs should I use for the potatoes?

Go for rosemary, thyme, or oregano together with the garlic. They bring out an irresistible aroma and taste.

→ How can I add some fresh flavor?

Sprinkle chopped parsley or chives just before serving. They’ll brighten the dish and give every bite a fresh kick.