Back in early spring, I took a short trip to a small mountain town with a few retired teacher friends. We rented a little cabin with creaky floors, a wood stove that worked half the time, and a kitchen just big enough for two. On the second night, the rain rolled in hard. None of us wanted to drive into town for dinner, and the local delivery options were…well, slim.
So I poked around the fridge—four chicken breasts, a bit of cream, some baby potatoes from someone’s grocery haul, and a wedge of Parmesan someone forgot they brought. I remembered a recipe my mother clipped out of a magazine in the ’80s and taped to the inside of her spice cabinet door. I never saw her measure a thing, but I knew the scent of garlic browning in olive oil by heart.
That night, in that chilly cabin, we roasted the potatoes in the tiny oven while the chicken simmered gently in a skillet with that creamy garlic sauce. We poured wine, shared old school stories, and ate it straight from our plates, sitting close by the fireplace. Every bite reminded me that comfort food doesn’t have to be fancy—it just has to be real.
Short Description
Tender seared chicken breasts smothered in a creamy garlic-Parmesan sauce, served with crispy roasted baby potatoes seasoned with rosemary and garlic. A cozy, crowd-pleasing dinner perfect for any night of the week.
Key Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tablespoon Dijon mustard
- 1 teaspoon Italian seasoning
- 1 tablespoon fresh parsley, chopped (optional)
For the Roasted Baby Potatoes
- 1.5 pounds baby potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary or thyme
- Salt, to taste
- Black pepper, to taste
Tools Needed
- Large skillet
- Baking sheet
- Mixing bowl
- Tongs or spatula
- Parchment paper
- Oven and stovetop
Cooking Instructions
Step 1: Roast the Potatoes
Preheat oven to 425°F. Line a large baking sheet with parchment paper. In a bowl, toss halved baby potatoes with olive oil, garlic powder, rosemary (or thyme), salt, and pepper.
Spread in a single layer on the sheet. Roast for 25–30 minutes, flipping once halfway, until crisp and golden.
Step 2: Season the Chicken
Pat the chicken breasts dry and season both sides with salt, pepper, and garlic powder.
Step 3: Sear the Chicken
Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden brown and cooked through. Transfer to a plate and cover loosely with foil.
Step 4: Make the Garlic Cream Sauce
Lower heat to medium. Add minced garlic to the skillet and sauté for 1 minute, stirring constantly. Pour in chicken broth and scrape up any browned bits. Let it simmer for 2–3 minutes.
Step 5: Build the Sauce
Add heavy cream, Parmesan, Dijon mustard, and Italian seasoning. Stir well and simmer for 3–5 minutes until the sauce thickens slightly.
Step 6: Combine & Finish
Return the chicken to the skillet. Spoon sauce over each piece and simmer for another 2–3 minutes until warmed through. Serve with roasted potatoes on the side and sprinkle parsley on top if desired.
Why You’ll Love This Recipe
– One-skillet main dish
– Pairs beautifully with a variety of sides
– Ideal for both weeknights and special dinners
– Family-friendly and satisfying
– Balanced with protein, creamy sauce, and crispy roasted veg
– Easy to make with simple pantry ingredients
Mistakes to Avoid & Solutions
Mistake 1: Chicken turns dry or rubbery
→ Avoid overcooking. Sear until golden and transfer out of the skillet once it reaches 165°F internally.
Mistake 2: Sauce turns gritty
→ Use freshly grated Parmesan, not pre-shredded. Stir gently and avoid high heat when adding cheese.
Mistake 3: Potatoes don’t crisp
→ Don’t overcrowd the pan. Roast in a single layer and flip halfway for even browning.
Mistake 4: Sauce separates or breaks
→ Stir in cream slowly and don’t let it boil after adding dairy.
Mistake 5: Uneven seasoning
→ Season each component separately: potatoes, chicken, and sauce all need their own balance.
Serving and Pairing Suggestions
Plate the chicken with the sauce spooned over top and potatoes nestled beside.
Add a light green salad or steamed green beans to round out the plate.
Garlic bread or soft dinner rolls soak up that sauce beautifully.
Pair with white wine (Chardonnay or Sauvignon Blanc) or sparkling water with lemon.
Serve family-style for weeknight dinners or plated for small gatherings.
Storage and Reheating Tips
Store leftover chicken and sauce in an airtight container in the fridge for up to 3 days.
Roasted potatoes can be kept separately in the fridge for 3–4 days.
Reheat chicken in a skillet over low heat with a splash of broth or cream.
Warm potatoes in the oven at 350°F for 10–12 minutes to restore crispness.
Avoid microwaving the sauce directly at high heat—it can separate.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes, boneless, skinless thighs work well and add more richness. Cook them a few minutes longer until fully done.
2. Is there a dairy-free alternative to the cream?
You can use full-fat coconut milk or unsweetened oat cream. Expect a different flavor, but still creamy.
3. Can I make the sauce ahead of time?
You can prep it earlier, but it’s best reheated gently over low heat. Stir often to keep it smooth.
4. How do I know when the chicken is done?
Use a thermometer—165°F internal temp is ideal. Juices should run clear when sliced.
5. Can I freeze this dish?
The chicken freezes well. Sauce may separate after thawing, but whisking over low heat can help bring it back.
Tips & Tricks
Pound chicken breasts to even thickness for uniform cooking.
Let the meat rest before adding back into the sauce—this keeps it juicy.
Add a pinch of crushed red pepper flakes for a subtle heat.
Use Yukon Gold baby potatoes for extra creaminess inside.
Stir in spinach or sautéed mushrooms for more texture and nutrients.
Recipe Variations
Herb-Lemon Chicken Version
Swap garlic powder with lemon zest and juice, skip Parmesan, and add chopped fresh basil and oregano in the sauce. The flavor becomes lighter and citrusy.
Mushroom Cream Chicken
Add 1 cup sliced mushrooms to the skillet after searing the chicken. Sauté until browned before adding broth. This deepens the umami.
Low-Carb Option
Skip the potatoes and serve with cauliflower mash or roasted broccoli. The creamy chicken still feels indulgent.
Spicy Kick Version
Add 1 teaspoon of crushed red pepper and a dash of cayenne to the sauce. Stir in a spoonful of hot sauce for bold flavor.
Final Thoughts
The night we made Creamy Garlic Chicken With Roasted Baby Potatoes in that mountain cabin, we weren’t thinking about Instagram photos or blog-worthy meals. We were just hungry, cold, and grateful for simple ingredients and old recipes that still work like magic. That kind of cooking brings people together without needing to say much.
The scent of garlic in the skillet and the golden crisp of potatoes from the oven—that speaks louder than any words. Every time I recreate it in my kitchen, I remember how laughter filled that tiny space as the rain hit the roof. Some meals don’t need a story. They write one as you go.
Creamy Garlic Chicken With Roasted Baby Potatoes
Print ThisIngredients
- For the Chicken
- 4 boneless, skinless chicken breasts
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tablespoon Dijon mustard
- 1 teaspoon Italian seasoning
- 1 tablespoon fresh parsley, chopped (optional)
- For the Roasted Baby Potatoes
- 1.5 pounds baby potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary or thyme
- Salt, to taste
- Black pepper, to taste
Instructions
Step 1: Roast the Potatoes
Preheat oven to 425°F. Toss halved baby potatoes with olive oil, garlic powder, rosemary, salt, and pepper. Spread on a parchment-lined baking sheet and roast for 25–30 minutes, flipping halfway, until golden and crisp.
Step 2: Season the Chicken
Pat chicken dry and season both sides with salt, pepper, and garlic powder.
Step 3: Sear the Chicken
Heat oil in a skillet over medium-high. Sear chicken 4–5 minutes per side until golden and cooked through. Set aside.
Step 4: Make the Garlic Cream Sauce
Lower heat to medium. Sauté garlic for 1 minute. Add broth and scrape the pan. Simmer 2–3 minutes.
Step 5: Build the Sauce
Stir in cream, Parmesan, Dijon, and Italian seasoning. Simmer 3–5 minutes until thickened.
Step 6: Combine & Finish
Return chicken to skillet, spoon sauce over, and simmer 2–3 minutes. Serve with roasted potatoes and parsley.
