When you crave something rich, hearty, and full of flavor, this Creamy Garlic Chicken with Roasted Baby Potatoes hits every note. Juicy, golden-seared chicken is smothered in a velvety garlic cream sauce, paired with perfectly roasted baby potatoes that soak up every last drop. It’s an elegant yet approachable dish — the kind of comfort food that feels indulgent but is simple enough for any night of the week. I first made this on a chilly evening, and it quickly became a staple at my dinner table. The creamy garlic sauce is so good, you’ll want to drizzle it over everything.
Why You’ll Love This Recipe
This dish brings together everything you love about comfort cooking — crispy, golden chicken, tender roasted potatoes, and a creamy garlic sauce that ties it all together. The chicken stays moist thanks to pan-searing, while the sauce blends garlic, herbs, and cream into pure decadence. It’s easy to prepare, uses simple ingredients, and delivers restaurant-quality flavor in about 45 minutes. Whether you’re cooking for family or guests, this meal feels both homey and impressive.
Print
Creamy Garlic Chicken with Roasted Baby Potatoes – A Comforting, Flavor-Packed Dinner
- Total Time: 45 mins
- Yield: 4 servings
- Diet: Halal
Description
Creamy Garlic Chicken with Roasted Baby Potatoes is a comforting, restaurant-quality meal featuring juicy pan-seared chicken breasts smothered in a rich garlic cream sauce, served alongside perfectly roasted baby potatoes. It’s hearty, flavorful, and ideal for weeknight dinners or special occasions.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 1/2 lbs baby potatoes, halved
- 3 tbsp olive oil (divided)
- 1 tsp salt (divided)
- 1/2 tsp black pepper (divided)
- 1/2 tsp paprika
- 2 tbsp butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/4 tsp crushed red pepper flakes (optional)
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss halved baby potatoes with 1 1/2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper, and paprika. Spread evenly on the baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and crisp.
- While the potatoes roast, season chicken breasts with remaining salt and pepper on both sides.
- Heat 1 1/2 tbsp olive oil in a large skillet over medium-high heat. Sear chicken for 5–6 minutes per side, or until golden brown and cooked through. Remove and set aside.
- In the same skillet, melt butter and add minced garlic. Sauté for 30 seconds until fragrant.
- Reduce heat to medium, then pour in chicken broth and heavy cream. Stir in Parmesan cheese, Italian seasoning, and red pepper flakes. Simmer for 3–4 minutes until sauce thickens slightly.
- Return the chicken to the pan, coating it in the creamy garlic sauce. Simmer for 2–3 minutes until warmed through.
- Serve the creamy garlic chicken with roasted baby potatoes on the side, garnished with chopped parsley.
Notes
- Use chicken thighs instead of breasts for a juicier option.
- Add sautéed spinach or mushrooms for extra flavor and texture.
- Make it lighter by using half-and-half instead of heavy cream.
- The sauce pairs beautifully with pasta, rice, or mashed potatoes too.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Main Course
- Method: Pan-Seared and Roasted
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Boneless, skinless chicken breasts or thighs – Either cut works; thighs give richer flavor, while breasts stay lean and tender when cooked properly.
Baby potatoes – Their creamy texture and crispy skins make them the perfect side.
Olive oil – Used for roasting the potatoes and searing the chicken.
Butter – Adds richness to both the chicken and the sauce.
Garlic cloves – The star of the dish; sautéed gently to infuse the cream with deep flavor.
Heavy cream – Forms the luscious, velvety base of the sauce.
Chicken broth – Lightens the sauce and enhances the savory depth.
Parmesan cheese – Thickens the sauce slightly while adding a nutty, salty finish.
Italian seasoning – A blend of herbs that complements the creamy garlic flavor.
Salt and black pepper – Essential seasonings for balance and depth.
Fresh parsley – For a fresh pop of color and brightness to finish the dish.
Directions
Preheat your oven to 400°F (200°C).
Cut the baby potatoes in half and toss them with olive oil, salt, pepper, and a pinch of Italian seasoning. Spread them out on a baking sheet and roast for 25–30 minutes, shaking the pan halfway through, until golden and crisp on the outside and soft on the inside.
While the potatoes roast, season the chicken with salt, pepper, and a sprinkle of Italian seasoning. Heat olive oil and a tablespoon of butter in a large skillet over medium-high heat. Add the chicken and sear for 4–5 minutes per side until golden brown and cooked through. Transfer the chicken to a plate and cover to keep warm.
Reduce the heat to medium. In the same skillet, add another tablespoon of butter and the minced garlic. Sauté for 30 seconds, just until fragrant (don’t let it brown). Pour in the chicken broth, scraping up any browned bits from the pan. Add the heavy cream and Parmesan cheese, stirring until the sauce thickens slightly, about 2–3 minutes.
Return the chicken to the pan, spooning the sauce over the top. Simmer gently for another 2–3 minutes to let the flavors meld. Garnish with freshly chopped parsley.
Serve the chicken alongside the roasted baby potatoes, and don’t forget to drizzle some of that creamy garlic sauce over the top — it’s what makes the dish truly unforgettable.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
This recipe serves 4 people and takes about 45 minutes total — 15 minutes of prep and 30 minutes of cooking.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth or cream to loosen the sauce. Avoid high heat to prevent the cream from separating. The potatoes can be reheated in the oven at 375°F (190°C) for 10 minutes to restore their crispness.
Variations and Customizations
Mushroom Cream Sauce
Add sautéed mushrooms to the sauce for an earthy, savory twist.
Lemon Garlic Version
Stir in a tablespoon of lemon juice or zest for a bright, tangy contrast to the creamy sauce.
Spinach and Sun-Dried Tomato
Fold fresh spinach or chopped sun-dried tomatoes into the sauce for extra flavor and color.
Cajun Creamy Chicken
Add a pinch of Cajun seasoning to the sauce for a spicy kick.
Garlic Herb Butter Sauce
Skip the cream for a lighter version with a buttery garlic-herb finish.
Roasted Veggie Medley
Add carrots, zucchini, or bell peppers to the pan with the potatoes for a complete one-pan meal.
Parmesan Crusted Chicken
Coat the chicken in a mix of breadcrumbs and Parmesan before searing for extra crunch.
Smoked Paprika Infusion
Add a touch of smoked paprika for subtle warmth and color.
Creamy Bacon Garlic Chicken
Crumble cooked bacon into the sauce for a smoky, indulgent twist.
Dairy-Free Option
Use coconut milk instead of cream and skip the Parmesan — it’s still rich and delicious.
FAQs
Can I use chicken thighs instead of breasts?
Yes, chicken thighs stay juicy and flavorful — they’re an excellent choice.
How do I keep the chicken from drying out?
Don’t overcook it; sear on high heat and finish cooking in the sauce to stay moist.
Can I make this ahead of time?
Yes, you can prepare the sauce and roasted potatoes in advance, then reheat everything together.
Can I use milk instead of cream?
Yes, but the sauce will be thinner. Add a bit more Parmesan to thicken it.
What kind of potatoes work best?
Baby gold or red potatoes roast beautifully and have creamy interiors.
Can I make this gluten-free?
Yes, this recipe is naturally gluten-free — just check your broth and cheese labels.
How long should I simmer the sauce?
About 3–5 minutes, just until it thickens slightly and coats the back of a spoon.
Can I add vegetables to the sauce?
Absolutely — broccoli, spinach, or peas make great additions.
How do I know when the chicken is cooked?
Use a meat thermometer — it should reach 165°F (74°C) internally.
What’s the best way to serve this dish?
Spoon the chicken and sauce over mashed potatoes, rice, or pasta for extra indulgence.
Conclusion
Creamy Garlic Chicken with Roasted Baby Potatoes is everything you could want in a comforting homemade dinner — rich, flavorful, and effortlessly elegant. The creamy garlic sauce is the star, coating the perfectly seared chicken and crisp, tender potatoes in silky decadence. Whether it’s for a cozy night in or a dinner party, this dish is guaranteed to impress with its balance of rustic simplicity and indulgent flavor. It’s one of those recipes that tastes even better than it looks — pure comfort in every bite.
Hungry for more? Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!