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Creamy Garlic Herb Chicken with Roasted Potatoes Recipe

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4.3 from 13 reviews

  • Author: Sara
  • Total Time: 55 minutes
  • Yield: 4 servings

Description

Creamy Garlic Herb Chicken with Roasted Potatoes is a comforting, flavorful dish featuring tender seared chicken breasts simmered in a rich, creamy garlic herb sauce paired with perfectly roasted baby potatoes seasoned with garlic, paprika, and Italian herbs. This easy-to-make meal combines crispy roasted potatoes and succulent chicken in a luscious sauce that’s ideal for a satisfying weeknight dinner or special occasion.

Ingredients

For the Chicken

  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Roasted Potatoes

  • 1 1/2 pounds baby potatoes, halved
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter, melted
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

For the Creamy Garlic Herb Sauce

  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh basil, chopped
  • Salt and black pepper, to taste
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Preheat and prepare potatoes: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to ensure even roasting and easy cleanup.
  2. Toss potatoes: In a large bowl, combine halved baby potatoes with olive oil, melted butter, minced garlic, Italian seasoning, paprika, salt, and black pepper. Toss well until all potatoes are evenly coated.
  3. Roast potatoes: Spread the potatoes in a single layer on the prepared baking sheet, placing them cut side down for a golden, crispy exterior. Roast for 25 to 30 minutes until tender inside and crisp on the edges.
  4. Season chicken: While potatoes roast, pat chicken breasts dry with paper towels. Season both sides evenly with garlic powder, onion powder, Italian seasoning, paprika, salt, and black pepper.
  5. Sear chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 4 to 5 minutes per side until golden brown. The chicken will finish cooking later in the sauce, so it does not need to be fully cooked now. Remove chicken and set aside.
  6. Sauté garlic: In the same skillet, melt butter and add minced garlic. Sauté for about 30 seconds until fragrant, releasing a warm and rich aroma.
  7. Deglaze pan: Pour in chicken broth and gently scrape the bottom of the skillet to lift up any flavorful browned bits. Let the broth simmer for 1 to 2 minutes.
  8. Make sauce: Stir in heavy cream, grated Parmesan cheese, Dijon mustard, fresh thyme leaves, chopped parsley, chopped basil, and red pepper flakes if using. Stir continuously until the sauce is smooth and creamy.
  9. Simmer chicken in sauce: Return the seared chicken breasts to the skillet and spoon sauce over them. Let the chicken simmer gently in the sauce for 8 to 10 minutes until fully cooked through and the internal temperature reaches 165°F (74°C).
  10. Adjust seasoning and serve: Taste the sauce and add more salt or black pepper as needed. Once potatoes are roasted, sprinkle them with fresh parsley. Serve the creamy garlic herb chicken alongside the roasted potatoes for a delicious meal.

Notes

  • Ensure the chicken breasts are patted dry before seasoning to achieve a better sear.
  • Cutting the potatoes in half helps them roast quicker and get crispier edges.
  • Use fresh herbs for the best flavor in the creamy sauce, but dried can be substituted if needed (reduce quantity).
  • Red pepper flakes are optional and can be omitted for a milder sauce.
  • Check the internal temperature of the chicken with a meat thermometer for perfect doneness.
  • Leftover chicken and potatoes can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Roasting and Stovetop
  • Cuisine: American

Find it online: https://saraflavors.com/creamy-garlic-herb-chicken-with-roasted-potatoes-recipe/