If you love comfort food that’s both easy to make and packed with flavor, this creamy garlic chicken with potatoes is about to become a family favorite. Tender seared chicken, a luscious garlic-Parmesan sauce, and crispy roasted baby potatoes come together for a meal that tastes restaurant-worthy but is simple enough for busy weeknights.
Why You’ll Love This Creamy Garlic Chicken with Potatoes
There’s something special about golden chicken and roasted potatoes paired with creamy garlic sauce. This recipe strikes the perfect balance between rich and wholesome, with a silky sauce that coats every bite.
Here’s why you’ll love it:
- Big garlic flavor without being overpowering
- Crispy baby potatoes baked to golden perfection
- Juicy chicken breasts seared for a caramelized crust
- Creamy Parmesan sauce that’s silky and comforting
- Easy cleanup — everything comes together in under an hour
Ingredients for Creamy Garlic Chicken with Potatoes
For the Chicken
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
For the Creamy Garlic Sauce
- 4 cloves fresh garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream (or half-and-half for a lighter option)
- ½ cup grated Parmesan cheese
- 1 tablespoon Dijon mustard
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil (for sautéing garlic)
- Fresh parsley, chopped (optional garnish)
For the Crispy Roasted Potatoes
- 1½ pounds baby potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary or thyme
- Salt and pepper to taste
Ingredient Notes (Substitutions & Healthy Swaps)
- Chicken: Boneless chicken thighs can replace chicken breasts for a juicier result.
- Cream: You can use half-and-half or evaporated milk for a lighter sauce.
- Cheese: Grated Pecorino Romano or Asiago works if you don’t have Parmesan.
- Broth: Use low-sodium chicken broth to control salt levels.
- Potatoes: Swap baby potatoes for Yukon golds or even sweet potatoes for a slightly sweet twist.
- Herbs: Feel free to mix in parsley, thyme, or basil for more fragrance.
Step-by-Step Instructions
Step 1 – Roast the Potatoes
- Preheat your oven to 425°F (220°C).
- Toss the halved baby potatoes with olive oil, garlic powder, herbs, salt, and pepper.
- Spread them on a baking sheet in a single layer.
- Roast for 25–30 minutes, turning halfway through, until they’re golden and crispy on the outside and tender inside.
Step 2 – Prepare the Chicken
- While the potatoes roast, pat the chicken dry and season both sides with salt, pepper, and garlic powder.
- Heat olive oil in a large skillet over medium-high heat.
- Sear the chicken for 5–6 minutes per side until golden brown and cooked through.
- Remove the chicken and set aside on a plate.
Step 3 – Make the Creamy Garlic Sauce
- In the same skillet, reduce heat to medium and add olive oil if needed.
- Sauté the minced garlic for about 30 seconds until fragrant (don’t let it burn!).
- Pour in chicken broth and scrape up any browned bits from the pan — they add flavor!
- Stir in the heavy cream, Parmesan, Dijon mustard, and Italian seasoning.
- Let the sauce simmer for 3–5 minutes until slightly thickened.
Step 4 – Combine and Serve
- Return the cooked chicken to the skillet, spooning the creamy sauce over each piece.
- Simmer for another 2 minutes to let the flavors blend.
- Serve immediately with roasted potatoes on the side, and garnish with chopped parsley if desired.
Pro Tips for Success
- Sear the chicken well. A golden crust adds flavor and locks in moisture.
- Don’t overcook the garlic. Burnt garlic tastes bitter; keep the heat moderate.
- Use freshly grated cheese. It melts more smoothly into the sauce than pre-shredded.
- Thicken naturally. Simmer the sauce gently instead of adding flour or starch.
- Rest the chicken. Let it sit for a few minutes after cooking to stay juicy.
- Double the sauce. If your family loves extra sauce for dipping potatoes, just double the sauce ingredients.
Flavor Variations
- Lemon Herb Chicken: Add a tablespoon of lemon juice and zest for brightness.
- Mushroom Garlic Chicken: Stir in sautéed mushrooms for earthy flavor.
- Spinach Parmesan Chicken: Add a handful of baby spinach at the end for color and nutrients.
- Smoked Paprika Twist: Sprinkle paprika on the chicken before searing for a smoky edge.
- Honey Garlic Cream Sauce: Add 1 teaspoon of honey for a sweet-savory balance.
Serving Suggestions
This creamy garlic chicken with potatoes is a full meal on its own, but you can pair it with:
- A fresh green salad with vinaigrette
- Steamed vegetables like broccoli or green beans
- Crusty bread to soak up the extra sauce
- Or a side of buttered corn for a cozy comfort dinner
Storage and Freezing Instructions
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: You can freeze the chicken (without potatoes) for up to 2 months. Thaw overnight in the fridge and reheat gently.
- Reheat: Warm on the stove over low heat, adding a splash of broth or milk to loosen the sauce.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~480 kcal |
| Protein | 39 g |
| Carbohydrates | 22 g |
| Fat | 27 g |
| Fiber | 3 g |
| Sodium | 460 mg |
FAQ About Creamy Garlic Chicken with Potatoes
Can I make this ahead of time?
Yes! You can roast the potatoes and cook the chicken a few hours in advance. When ready to serve, reheat and pour the freshly made sauce on top.
Can I use milk instead of cream?
You can, but the sauce will be thinner and less rich. To thicken it, simmer longer or add a bit of grated cheese.
What other side dishes go well with this?
Garlic bread, buttered noodles, or roasted vegetables are all delicious alongside this dish.
Can I use bone-in chicken?
Yes, but you’ll need to cook it longer — about 8–10 minutes per side — to ensure it’s fully cooked inside.
How do I make it dairy-free?
Use coconut cream instead of heavy cream and nutritional yeast instead of Parmesan. It’ll still be creamy with a hint of coconut flavor.
Final Thoughts
This easy creamy garlic chicken with crispy potatoes is the kind of dinner that brings everyone to the table. With its buttery garlic aroma, creamy texture, and crispy roasted sides, it’s both satisfying and simple. Whether it’s a weeknight meal or a special weekend treat, this recipe proves that comfort food doesn’t have to be complicated.
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Easy Creamy Garlic Chicken with Crispy Potatoes
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
Tender chicken in a creamy garlic-Parmesan sauce served with crispy roasted baby potatoes — an easy family dinner favorite.
Ingredients
4 boneless skinless chicken breasts
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 tbsp olive oil
4 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
1/2 cup Parmesan cheese, grated
1 tbsp Dijon mustard
1 tsp Italian seasoning
1.5 lbs baby potatoes, halved
2 tbsp olive oil
1 tsp garlic powder
1 tsp dried rosemary or thyme
Salt and pepper to taste
Fresh parsley for garnish
Instructions
1. Preheat oven to 425°F (220°C).
2. Toss potatoes with olive oil, garlic powder, herbs, salt, and pepper.
3. Roast for 25–30 minutes until golden and crispy.
4. Season chicken with salt, pepper, and garlic powder.
5. Sear chicken in olive oil until golden and cooked through.
6. Remove chicken and set aside.
7. Sauté garlic in the same pan for 30 seconds.
8. Add broth, cream, Parmesan, Dijon, and Italian seasoning.
9. Simmer until thickened.
10. Return chicken to pan and spoon sauce over top.
11. Serve with roasted potatoes and garnish with parsley.
Notes
Use half-and-half for a lighter sauce.
Substitute thighs for juicier meat.
Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Skillet & Oven Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 2g
- Sodium: 460mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 39g
- Cholesterol: 130mg
