Creamy Garlic Chicken with Roasted Baby Potatoes

Ingredients

For the Chicken:

4 boneless, skinless chicken breasts

Salt and freshly ground black pepper, to taste

1 teaspoon garlic powder

1 tablespoon olive oil

1 tablespoon unsalted butter

For the Garlic Cream Sauce:

4 cloves garlic, finely minced

1 cup heavy cream

½ cup low-sodium chicken broth

½ cup freshly grated Parmesan cheese

1 teaspoon Italian herb seasoning

1 tablespoon fresh parsley, finely chopped

For the Roasted Baby Potatoes:

1½ pounds baby potatoes, halved

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon dried thyme or rosemary

Salt and black pepper, to taste

Special Equipment:

Large skillet or sauté pan

Authentic Spaghetti Carbonara

Stuffed Rigatoni Pie

Italian Stuffed Calamari

Baking sheet or tray

Parchment paper (optional, for easier cleanup)

Instructions

Preheat the Oven:

Set your oven to 400°F (200°C). Line a baking tray with parchment paper for easy cleanup.

Roast the Potatoes:

In a large bowl, toss the halved baby potatoes with olive oil, garlic powder, dried thyme (or rosemary), salt, and pepper until evenly coated.

Arrange the potatoes cut-side down on the prepared tray and roast for 30–35 minutes, flipping once halfway through, until golden and crisp.

Season the Chicken:

Pat the chicken breasts dry with paper towels. Season both sides with salt, black pepper, and garlic powder.

Sear the Chicken:

In a large skillet, heat the olive oil and butter over medium heat.

Add the chicken breasts and sear for 5–6 minutes per side, or until nicely browned and cooked through.

Transfer the chicken to a plate and set aside.

Prepare the Garlic Cream Sauce:

In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.

Pour in the heavy cream and chicken broth, then stir in the Parmesan cheese and Italian seasoning.

Let the sauce simmer for 3–4 minutes until slightly thickened, stirring occasionally.

Finish the Dish:

Return the seared chicken to the skillet, spoon the creamy sauce over each piece, and simmer gently for another 2–3 minutes to heat through and meld the flavors.

Serve:

Plate the chicken with a generous drizzle of garlic cream sauce, and serve alongside the roasted baby potatoes.

Garnish with freshly chopped parsley for a burst of color and freshness.