Description
Indulge in succulent chicken bathed in a velvety garlic sauce, perfectly paired with golden, crispy baby potatoes.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon garlic powder
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 pound baby potatoes, halved
- 2 cloves garlic, minced
- Fresh parsley, for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the halved baby potatoes with olive oil, minced garlic, salt, and black pepper in a baking dish.
- Spread them into a single layer and roast for 25-30 minutes until golden brown and tender.
- Season the chicken breasts with salt, black pepper, and garlic powder.
- Heat a skillet over medium heat, add olive oil and sear the chicken for 5-7 minutes on each side.
- Remove the chicken from the skillet and set aside.
- Add the heavy cream, dried thyme, and minced garlic to the skillet, bring to a simmer, and let it thicken slightly.
- Return the chicken to the skillet and spoon the sauce over it, cooking for an additional 5-10 minutes.
- Serve the creamy garlic chicken with roasted baby potatoes, garnished with fresh parsley.
Notes
Make the garlic cream sauce in advance and store in the fridge. Use an air fryer for quicker baby potatoes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 39g
- Cholesterol: 130mg
Keywords: creamy chicken, garlic chicken, roasted potatoes, comfort food, easy dinner