Looking for a meal that checks all the boxes—flavorful, easy, and oh-so-satisfying? This Creamy Garlic Chicken with Roasted Baby Potatoes is your answer. With golden, seared chicken smothered in a rich garlic cream sauce, and crispy, oven-roasted baby potatoes on the side, this dish brings comfort food to a whole new level. Whether you’re whipping it up for your family or impressing guests, it’s a guaranteed crowd-pleaser. From skinytaste.net.
Creamy Garlic Chicken with Roasted Baby Potatoes
Ingredients:
4 boneless, skinless chicken breasts
Salt and black pepper to taste (if tolerated)
1 tsp garlic powder (divided)
2 tbsp olive oil (divided)
4 cloves garlic, minced
1 cup chicken broth (without problem ingredients)
1 cup heavy cream
½ cup grated Parmesan cheese (if tolerated)
1 tbsp Dijon mustard (if tolerated or omit or you can try coconut aminos)
1 tsp Italian seasoning
1 tbsp fresh parsley (optional)
1.5 lbs baby potatoes, halved
1 tsp dried rosemary or thyme
Directions:
1. Preheat oven to 425°F and prepare baking sheet.
2. Toss potatoes with olive oil, garlic powder, rosemary, salt, and pepper. Roast for 25–30 minutes.
3. Season chicken and sear on both sides until golden and cooked. Set aside.
4. In same skillet, sauté garlic, then deglaze with broth.
5. Add cream, Parmesan, Dijon, and seasoning. Simmer to thicken.
6. Return chicken to skillet, coat with sauce, and simmer.
7. Serve with roasted potatoes and garnish with parsley.
NOTE:
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.
