Creamy Garlic Chicken with Roasted Baby Potatoes
A comforting dish combining succulent chicken, aromatic garlic, and creamy sauce, served with crispy roasted baby potatoes.
Ingredients
For the Chicken
- 2 pieces chicken breasts, cut into large chunks Tender and juicy
- 1 tbsp olive oil (for chicken) Embracing the chicken with richness
- to taste salt & pepper Essential seasonings to enhance flavor
- 1/2 tsp paprika Adding a hint of warmth and color
- 1/2 tsp dried thyme or oregano Brings an aromatic earthiness
For the Potatoes
- 300 g baby potatoes, whole Crispy on the outside and fluffy on the inside once roasted
- 1 tbsp olive oil (for potatoes) Ensuring they roast beautifully
For the Sauce
- 1 tbsp butter Lending a luxurious touch to the sauce
- 3 cloves garlic, minced To infuse a beautiful aroma
- 200 ml heavy cream Creating a rich, velvety sauce
- 50 g cream cheese or grated parmesan (optional) Amplifies the creaminess
- 1/2 tsp mustard (Dijon or yellow) Providing a subtle tang
- 1/2 tsp chili flakes (optional) For those who like a bit of spice
For Garnish
- to taste Fresh chopped parsley Adding a pop of color and freshness
Instructions
Roasting the Potatoes
- Preheat your oven to 200°C (400°F).
- Toss the baby potatoes with olive oil, salt, and pepper in a bowl.
- Spread them on a baking tray, ensuring they’re evenly spaced for optimal roasting.
- Roast the potatoes for 25–30 minutes, turning them halfway through.
Cooking the Chicken
- Season the chicken chunks with paprika, thyme, salt, and pepper.
- Heat a tablespoon of olive oil in a skillet over medium-high heat.
- Sear the chicken pieces until golden brown and cooked through, about 6–8 minutes.
- Remove the chicken from the skillet and set it aside.
Preparing the Sauce
- In the same skillet, reduce the heat and add the butter.
- Once melted, add the minced garlic and sauté for about 1 minute until fragrant.
- Stir in the heavy cream, mustard, and optional cream cheese or parmesan.
- Simmer for 3–5 minutes until slightly thickened.
- Season with chili flakes, salt, and pepper to taste.
Final Assembly
- Return the cooked chicken to the pan and coat it in the garlic sauce.
- Serve the roasted potatoes alongside or on the same plate.
- Sprinkle fresh chopped parsley on top before serving.
Notes
Avoid overcooking the chicken to prevent dryness. Ensure proper seasoning for the sauce's flavor. Give the potatoes enough space on the baking tray for even roasting.