Creamy Garlic Chicken with Roasted Baby Potatoes -

Creamy Garlic Chicken with Roasted Baby Potatoes

Servings: 4

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Chicken Breasts or Thighs (Boneless, Skinless) – 4 pieces

Baby Potatoes – 1 lb (450g), halved or quartered

Garlic Cloves – 6, minced

Heavy Cream – 1 cup

Parmesan Cheese (optional) – ½ cup

Olive Oil – 2 tbsp

Fresh Thyme or Rosemary – 2 sprigs

Salt & Pepper – To taste

Roast the Potatoes:

Preheat oven to 400°F (200°C).

Toss halved baby potatoes with olive oil, salt, pepper, and fresh thyme/rosemary in a bowl.

Spread potatoes on a baking sheet in a single layer.

Roast for 25-30 minutes, flipping halfway through, until golden and crispy.

Cook the Chicken:

While the potatoes roast, heat olive oil in a skillet over medium-high heat.

Season the chicken with salt and pepper, then cook for 6-7 minutes per side, until golden brown and cooked through (165°F internal temperature).

Remove chicken from skillet and set aside.

Make the Creamy Garlic Sauce:

In the same skillet, sauté minced garlic over medium heat for 1-2 minutes until fragrant.

Add heavy cream, stir, and simmer for 3-4 minutes. Add Parmesan cheese and stir until smooth.

Season with salt and pepper to taste.

Combine and Serve:

Return chicken to the skillet, spoon the creamy garlic sauce over the top.

Serve alongside the roasted baby potatoes.

Garnish with extra herbs if desired.

For Extra Crispy Potatoes: Let potatoes roast undisturbed for the first 20 minutes or finish under the broiler for 1-2 minutes.

Dairy-Free Option: Use coconut cream and dairy-free Parmesan for a vegan alternative.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

Enjoy your delicious, comforting meal of creamy garlic chicken with roasted baby potatoes!