Garlic Chicken Potatoes (Print Version)
Golden chicken coated in creamy garlic sauce, paired with crisp roasted potatoes for a cozy, satisfying bite.
# Ingredients:
→ Chicken Prep
01 -
4 boneless, skinless chicken breasts
02 -
Salt, up to you
03 -
Freshly cracked black pepper, any amount you prefer
04 -
1 tsp garlic powder
05 -
2 tbsp olive oil
06 -
4 garlic cloves, minced
07 -
1 cup heavy cream
08 -
1 cup chicken broth
09 -
1 tbsp Dijon mustard
10 -
1/2 cup grated Parmesan cheese
11 -
1 tsp Italian herbs
12 -
Chopped parsley (add if you like a garnish)
→ For Crispy Potatoes
13 -
1 1/2 lbs tiny potatoes, halved
14 -
1 tsp garlic powder
15 -
1 tsp dried rosemary or thyme
16 -
2 tbsp olive oil
17 -
Salt (adjust to preference)
18 -
Freshly ground black pepper
# Instructions:
01 -
Heat up your oven to 425°F. Line a baking tray with parchment. In a bowl, mix up your halved potatoes, olive oil, garlic powder, thyme or rosemary, salt, and pepper. Spread them out on the tray evenly.
02 -
Let the potatoes roast for 25–30 minutes. Flip them halfway so both sides get golden and crispy.
03 -
While waiting on the potatoes, sprinkle the chicken with pepper, salt, and garlic powder. Heat olive oil in a pan over medium-high. Sear the chicken for about 4–5 minutes per side till it's tender and browned. Take them off the heat and set aside.
04 -
Drop the heat to medium. Toss in the minced garlic and cook for around a minute until it smells awesome. Pour in the chicken broth while scraping any bits off the pan. Let it simmer for 2–3 minutes.
05 -
Add the Dijon mustard, Parmesan, cream, and Italian herbs. Stir well and let it cook 3–5 minutes to thicken slightly.
06 -
Put the chicken back in the pan with the sauce. Spoon the sauce over each piece. Let it heat for another couple of minutes. Serve your creamy chicken next to the crispy potatoes. Sprinkle some parsley on top if you'd like.
# Notes:
01 -
Want tastier chicken? Rest it for a few minutes before slicing.