Description
Juicy chicken breasts smothered in a creamy garlic sauce served with crispy roasted baby potatoes—simple, satisfying, and full of flavor.
Ingredients
4 boneless, skinless chicken breasts
Salt and black pepper to taste
1 tsp garlic powder (divided)
2 tbsp olive oil (divided)
4 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
½ cup grated Parmesan cheese
1 tbsp Dijon mustard
1 tsp Italian seasoning
1 tbsp fresh parsley (optional)
1.5 lbs baby potatoes, halved
1 tsp dried rosemary or thyme
Instructions
Preheat oven to 425°F and prepare baking sheet.
Toss potatoes with olive oil, garlic powder, rosemary, salt, and pepper. Roast for 25–30 minutes.
Season chicken and sear on both sides until golden and cooked. Set aside.
In same skillet, sauté garlic, then deglaze with broth.
Add cream, Parmesan, Dijon, and seasoning. Simmer to thicken.
Return chicken to skillet, coat with sauce, and simmer.
Serve with roasted potatoes and garnish with parsley.
Notes
For extra richness, use half-and-half in place of cream. Add sautéed mushrooms or spinach to the sauce for variety. Leftovers keep well in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop + Oven
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 580 kcal
- Sugar: 2g
- Sodium: 580mg
- Fat: 35g
- Saturated Fat: 16g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 165mg
Keywords: creamy chicken, garlic chicken, skillet chicken, roasted baby potatoes, easy chicken dinner, creamy garlic sauce