Some meals are just pure comfort food, and this Creamy Garlic Chicken with Golden Baby Potatoes is one of them. It’s a hearty, flavorful, and incredibly satisfying dinner that comes together in a single pan. The chicken is seared to a beautiful golden brown and then smothered in a rich, velvety garlic cream sauce. Served alongside a generous portion of crispy roasted baby potatoes, this is a meal that feels both rustic and elegant, and it’s perfect for a cozy night in.
Why I Love This Recipe
I’m a huge fan of meals that are both delicious and easy, and this recipe delivers on every front. The pan-seared chicken gets a beautiful crust and stays incredibly juicy and tender. But the real star is the sauce. By cooking the garlic and building the sauce in the same pan as the chicken, you get all those delicious, browned bits, which adds a phenomenal depth of flavor. The combination of heavy cream and Parmesan cheese creates a luscious, savory sauce that is simply irresistible. The roasted baby potatoes are the perfect sidekick—they’re crispy on the outside and tender on the inside, and they’re fantastic for soaking up all that extra creamy sauce.
Ingredients
(Serves 4)
For the Chicken:
- 4 boneless, skinless chicken breasts (about 600g)
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
For the Potatoes:
- 1 lb baby potatoes, halved
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
For the Cream Sauce:
- 2 tablespoons unsalted butter
- 4-5 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Black pepper to taste
Swaps and Notes
- Chicken: Chicken thighs would also work beautifully in this recipe, as they stay incredibly juicy. Just adjust the cooking time slightly.
- Potatoes: Baby red potatoes or fingerling potatoes are also a great choice. You could also roast other vegetables like broccoli or green beans with the potatoes.
- Cream: Heavy cream is what gives the sauce its rich, velvety texture. You can use half-and-half for a slightly lighter sauce, but it won’t be quite as rich.
- Seasoning: Fresh thyme for the potatoes would be a fantastic addition if you have it. You can also add a pinch of chili flakes to the sauce for a little kick.
Step-by-Step Instructions
- Roast the Potatoes: Preheat your oven to 400°F (200°C). In a bowl, toss the halved baby potatoes with olive oil, dried thyme, salt, and pepper. Spread them out in a single layer on a baking sheet and roast for 25-30 minutes, or until they are golden and crispy.
- Sear the Chicken: While the potatoes are roasting, season the chicken breasts generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Place the chicken breasts in the hot skillet and sear for about 5-7 minutes per side, or until they are golden brown and cooked through (the internal temperature should reach 165°F). Remove the chicken from the pan and set it aside.
- Make the Cream Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about a minute until fragrant. Pour in the chicken broth, scraping up any brown bits from the bottom of the pan. Let it simmer for a few minutes to reduce slightly.
- Finish the Sauce: Reduce the heat to low and pour in the heavy cream. Stir in the grated Parmesan cheese and a pinch of black pepper. Let the sauce simmer gently for 3-4 minutes, or until it has thickened.
- Combine and Serve: Return the cooked chicken breasts to the skillet, nestling them into the sauce. Let it all simmer for a minute or two to heat the chicken through. Serve the creamy garlic chicken with a side of the golden roasted potatoes and a sprinkle of fresh parsley for garnish.
Tips for Success
- Don’t Crowd the Pan: Cook the chicken in a single layer to ensure it sears properly. If you’re cooking for more than two, you might need to cook them in batches.
- Scrape Up the Brown Bits: The browned bits at the bottom of the pan after you sear the chicken are pure flavor. When you add the broth, be sure to scrape them up.
- Fresh Garlic: Using fresh minced garlic makes a huge difference in the final flavor of the sauce.
Serving Suggestions and Pairings
This meal is a complete plate on its own, but it pairs beautifully with a simple side salad with a light vinaigrette. For a beverage, a glass of crisp white wine would be a perfect complement.
Nutritional Information (per serving)
Please note: This is an estimated nutritional breakdown and can vary based on specific ingredients and brands used.
- Calories: Approx. 580 kcal
- Protein: Approx. 45g
- Fat: Approx. 35g
- Carbohydrates: Approx. 20g
Storage and Leftover Tips
Leftovers of this meal store well. You can place the chicken and sauce in an airtight container and store it in the refrigerator for up to 3 days. To reheat, warm the chicken and sauce in a skillet on the stove, and microwave the roasted potatoes.
More Recipes You Will Love
If you love a good, hearty chicken dish, you’ll love these other recipes from my kitchen:
- For a similar one-pan wonder with a Mexican twist, this Mexican Chicken and Rice Casserole is a lifesaver.
- For a cozy, hearty bowl of southern comfort, you have to try my Cajun Chicken and Sausage Gumbo.
- For a simple and delicious appetizer, my Easy Cheesy Chicken Sliders are always a hit.
- For a no-mayo option, my Light and Tangy Chicken Salad is a refreshing choice.
- And when you’re feeding a crowd, these Chicken Enchiladas are a true go-to.
Final Thoughts
This Creamy Garlic Chicken with Golden Baby Potatoes is a delicious and satisfying meal that is perfect for a special occasion or a simple weeknight dinner. It’s a fantastic way to bring a little bit of comfort and joy to your dinner table.
I hope you give this recipe a try and fall in love with it as much as I have! Let me know in the comments below what you thought! Happy cooking!
The Ultimate One-Pan Creamy Garlic Chicken with Golden Potatoes
Ingredients
- 1 tablespoon olive oil
- 1 lb baby potatoes, halved
- 1 teaspoon dried thyme
- 1 cup chicken broth
- 1 cup heavy cream
- 2 cups grated Parmesan cheese
- 4 boneless, skinless chicken breasts
- 4 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat.
- Season the chicken breasts with salt and pepper, then add them to the skillet. Sear for 5-6 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
- In the same skillet, add the baby potatoes and season with salt, pepper, and dried thyme. Cook for about 10 minutes, stirring occasionally, until they start to soften.
- Add minced garlic to the skillet and sauté for 1 minute until fragrant.
- Pour in the chicken broth and heavy cream, stirring to combine. Bring to a simmer.
- Return the chicken to the skillet and sprinkle with grated Parmesan cheese.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the sauce is bubbly.
- Garnish with fresh parsley before serving.
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