Craving a comforting, flavor-packed dinner that feels like a restaurant meal but is simple enough for a weeknight? This Creamy Garlic Herb Chicken with Roasted Baby Potatoes & Vegetables is the answer. Tender chicken breasts simmered in a rich garlic herb cream sauce, served alongside crispy roasted baby potatoes and colorful roasted vegetables—it’s the kind of dish that brings everyone to the table.
Why This One-Pan Chicken Dinner Is So Loved
This recipe combines everything you want in a balanced, comforting meal: juicy seared chicken, a velvety garlic herb cream sauce, and hearty roasted sides. It’s rustic, cozy, and full of texture—from the golden edges on the potatoes to the creamy sauce that clings to each bite of chicken.
It’s perfect for Sunday dinner, date night at home, or feeding the whole family. Best of all? The oven does most of the work while you prepare the luscious sauce.
Ingredients Overview: What You’ll Need and Why
Chicken Breasts or Thighs
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Why it matters: Chicken is the star—choose boneless, skinless breasts for a leaner option or thighs for more richness.
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Flavor tip: A quick sear gives it a beautiful crust before simmering in the sauce.
Baby Potatoes
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Texture: Roasting brings out their natural sweetness and yields crispy edges with fluffy interiors.
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Prep tip: Cut larger ones in half so they roast evenly.
Mixed Vegetables
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Best options: Carrots, bell peppers, red onions, zucchini, or green beans.
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Balance: They add color, crunch, and a dose of nutrition to the plate.
Garlic
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Role: Core flavor—fragrant, slightly sweet when sautéed, and essential to the cream sauce.
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Use fresh: Fresh garlic has better flavor and aroma than powder.
Fresh Herbs
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Top picks: Thyme, rosemary, parsley, or basil.
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Function: Lifts the cream sauce and complements the roasted vegetables.
Heavy Cream
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Creates: The silky, luxurious base for the sauce.
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Substitutes: Use half-and-half or coconut cream for a lighter or dairy-free version.
Parmesan Cheese
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Purpose: Adds nutty depth and helps thicken the sauce slightly.
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Tip: Use freshly grated for the best melt and taste.
Olive Oil & Butter
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Cooking medium: Olive oil for roasting; butter for the sauce.
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Flavor: Butter adds richness while olive oil keeps things light.
Step-by-Step Instructions: From Pan to Plate
1. Roast the Baby Potatoes and Vegetables
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Prep: Preheat oven to 425°F (220°C).
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Toss halved baby potatoes and chopped vegetables with olive oil, salt, pepper, and herbs (like thyme or rosemary).
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Spread on a baking sheet in a single layer.
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Roast for 25–30 minutes, flipping once halfway through, until golden and tender.
2. Sear the Chicken
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Season chicken with salt, pepper, and a pinch of garlic powder.
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Heat a skillet over medium-high heat and add a drizzle of oil.
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Sear chicken for 4–5 minutes per side until golden. Remove and set aside.
3. Make the Creamy Garlic Herb Sauce
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Lower heat to medium. In the same skillet, melt 1–2 tablespoons of butter.
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Add 4–5 cloves of minced garlic and sauté for 1 minute, just until fragrant.
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Stir in 1 cup of heavy cream and ½ cup grated Parmesan cheese.
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Add a handful of chopped herbs (parsley, thyme, or basil).
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Simmer gently for 3–5 minutes until slightly thickened.
4. Combine & Simmer
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Return the seared chicken to the skillet, nestling it into the sauce.
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Simmer for 5–7 minutes, until chicken is cooked through and coated in creamy goodness.
5. Plate and Serve
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Spoon roasted baby potatoes and vegetables onto plates.
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Top with creamy garlic herb chicken.
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Garnish with more fresh herbs and grated Parmesan, if desired.
Tips, Variations & Substitutions
Chef’s Tips
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Don’t overcook the chicken: Use a thermometer and aim for 165°F internal temp.
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Thin sauce? Simmer a few more minutes or stir in a tablespoon of cream cheese.
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Crispier potatoes? Roast on parchment-free pans and avoid overcrowding.
Flavor Variations
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Add lemon zest or juice for a citrusy lift.
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Spicy kick: Add red pepper flakes to the cream sauce.
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Mushrooms: Sauté sliced mushrooms with garlic for extra umami.
Substitutions
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Dairy-free: Use coconut cream and nutritional yeast instead of cream and cheese.
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Low-carb: Swap potatoes for cauliflower florets or sautéed greens.
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Herbs: Use dried herbs if fresh aren’t available—just reduce the quantity by half.
Serving Ideas & Occasions
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Date Night: Serve with crusty bread and a glass of white wine.
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Family Dinner: Make a big batch—it’s kid-friendly and filling.
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Meal Prep: Store in separate containers for 3–4 days of hearty, satisfying lunches.
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Holiday or Special Occasion: Garnish with fresh herbs and lemon slices for a festive finish.
Pair with a green salad, roasted asparagus, or steamed green beans for a full, balanced plate.
Nutritional & Health Notes
This dish checks several boxes for comfort and nutrition:
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High in protein: Chicken delivers lean, filling protein.
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Fiber-rich: Vegetables and potatoes add fiber and important nutrients.
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Healthy fats: Cream and olive oil provide satisfaction and richness.
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Customizable: Easily adapted to fit low-carb, dairy-free, or gluten-free needs.
Despite its indulgent appearance, this meal can be tailored to support your lifestyle and wellness goals—without compromising on taste.
Frequently Asked Questions (FAQ)
1. Can I use bone-in chicken?
Yes, but it will take longer to cook. Sear first, then finish in the oven or let simmer longer in the sauce. Make sure to adjust cooking time and check for doneness at the bone.
2. What vegetables work best for roasting?
Root vegetables like carrots and parsnips, bell peppers, zucchini, red onion, and Brussels sprouts roast beautifully and complement the garlic herb sauce.
3. Can I use milk instead of cream?
Whole milk can be used, but the sauce will be thinner and less rich. To thicken, add a spoonful of cream cheese or a cornstarch slurry.
4. How do I make it dairy-free?
Swap heavy cream for full-fat coconut milk and use nutritional yeast or dairy-free Parmesan alternatives for the cheesy notes.
5. Can I make this ahead of time?
Yes! Cook everything and store separately. Reheat gently to maintain texture—especially the sauce, which can thicken when chilled.
6. What’s the best pan to use for the chicken?
A cast iron skillet or stainless steel pan works best for getting that golden sear and building flavor for the sauce.
7. How do I store leftovers?
Cool completely and store in airtight containers in the fridge for up to 4 days. Reheat in a skillet over medium-low with a splash of broth or cream.
