Description
This Creamy Garlic Chicken paired with Roasted Baby Potatoes is simply perfect for a weeknight dinner or a gathering. With its rich flavors and easy preparation, it’s comfort food that delights and satisfies!
Ingredients
- Boneless, Skinless Chicken Breasts
- Salt & Black Pepper
- Garlic Powder
- Olive Oil
- Minced Garlic
- Chicken Broth
- Heavy Cream
- Grated Parmesan Cheese
- Dijon Mustard
- Italian Seasoning
- Fresh Parsley (optional)
- Baby Potatoes
- Dried Rosemary or Thyme
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Toss halved baby potatoes with olive oil, garlic powder, dried rosemary or thyme, salt and black pepper.
- Spread the potatoes on the baking sheet and roast for 25 to 30 minutes until golden brown and crisp.
- Season chicken breasts with salt, black pepper, and garlic powder on both sides.
- Heat olive oil in a skillet and sear the chicken for 4 to 5 minutes per side until golden brown, then set aside.
- Sauté minced garlic in the same skillet until fragrant, scraping up browned bits.
- Add chicken broth and let it simmer for 2 to 3 minutes.
- Stir in heavy cream, grated Parmesan, Dijon mustard, and Italian seasoning, allowing it to thicken for another 3 to 5 minutes.
- Return chicken to the skillet, coating with sauce and heating through for 2 to 3 minutes.
- Serve with crispy roasted potatoes and garnish chicken with parsley.
Notes
For meal prep, store the chicken and sauce separately in the fridge and reheat together before serving.
You can substitute baby potatoes for Yukon Gold or sweet potatoes if desired.
Add sautéed spinach or another side to mix things up.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 120mg