Description
A comforting and speedy creamy garlic chicken paired with golden, crispy potatoes.
Ingredients
- 2 large boneless, skinless chicken breasts (about 1.5 lb total)
- 4 Tbsp olive oil (2 Tbsp for searing chicken, 2 Tbsp for potatoes)
- 6–8 cloves garlic, minced (sauce base)
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- Salt and freshly ground black pepper, to taste
- 1.5 lb potatoes (Yukon Gold or Russet), peeled and cut into 1-inch cubes
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp fresh rosemary, chopped (or 1/2 tsp dried)
- 1 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced (extra for the cream sauce)
- 1 Tbsp cornstarch
- 2 Tbsp cold water (to make the slurry)
- 2 Tbsp fresh parsley, chopped (for garnish)
- 1 Tbsp lemon juice
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment for easy cleanup.
- Toss the cubed potatoes with 2 Tbsp olive oil, garlic powder, onion powder, rosemary, salt, and pepper. Spread them in a single layer. Roast for 30–40 minutes, flipping once halfway.
- Meanwhile, pat chicken breasts dry and rub with Italian seasoning, paprika, salt, and pepper. Let rest for 5 minutes.
- Heat 2 Tbsp olive oil in a large skillet over medium-high heat. Sear the chicken 3–4 minutes per side until golden, then remove and tent with foil to rest.
- Lower the heat to medium. Add the minced garlic to the skillet and sauté for about 30 seconds.
- Pour in the chicken broth, scraping browned bits from the pan. Bring to a gentle simmer.
- Stir in heavy cream, Parmesan, and additional minced garlic. Let the sauce warm and the cheese melt.
- Whisk cornstarch with cold water and slowly whisk into the sauce. Simmer until thickened, about 2–3 minutes.
- Stir in lemon juice, taste, and adjust salt and pepper. Return the chicken to the skillet to reheat for 1–2 minutes.
- Serve the chicken over the roasted potatoes and garnish with parsley.
Notes
Yukon Gold potatoes give a creamier texture, while Russet cooks slightly crisper. Swap Greek yogurt for half the cream for a lighter sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing and Roasting
- Cuisine: American