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Creamy Garlic Chicken with Roasted Baby Potatoes – A Comforting One-Pan Dinner

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Tender chicken breasts in a creamy garlic sauce, paired with crispy roasted baby potatoes for a cozy, crowd-pleasing meal.

Ingredients

Scale

  • 4 boneless, skinless chicken breasts

  • 1.5 lbs baby potatoes, halved if large

  • 2 tbsp olive oil

  • 2 tbsp butter

  • 5 cloves garlic, minced

  • 1 cup chicken broth

  • 1 cup heavy cream

  • ½ cup grated Parmesan cheese

  • 1 tsp salt

  • ½ tsp black pepper

  • 1 tsp fresh thyme leaves

  • Fresh parsley, chopped (for garnish)

Instructions

  • Preheat oven to 425°F (220°C).

  • Toss baby potatoes with 1 tbsp olive oil, salt, pepper, and thyme. Roast on a baking sheet for 25–30 minutes, flipping once.

  • Season chicken with salt and pepper. Heat 1 tbsp olive oil and 1 tbsp butter in a skillet and sear chicken 5–6 minutes per side. Remove and set aside.

  • In the same pan, add remaining butter and garlic. Sauté for 1 minute.

  • Add chicken broth, scraping pan. Simmer 2–3 minutes.

  • Add heavy cream and Parmesan. Simmer gently until thickened.

  • Return chicken to skillet and cook in sauce 8–10 minutes until done.

  • Serve chicken topped with sauce and roasted potatoes on the side. Garnish with parsley.

Notes

  • Substitute chicken thighs for a juicier option.

  • Use coconut milk for a dairy-free version.

  • Add greens like spinach or kale during final cooking stage.

  • Store sauce and potatoes separately for best reheating.

Find it online: https://feasttrove.com/creamy-garlic-chicken-with-roasted-baby-potatoes-a-comforting-one-pan-dinner/