Description
A cozy, satisfying dish perfect for weeknight dinners or relaxed weekends. This creamy garlic chicken is paired with golden roasted herbed potatoes and fluffy white rice, offering a well-rounded, comforting meal with minimal fuss and maximum flavor.
Ingredients
For the chicken:
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1 ½ lbs chicken breast, cubed
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4 cloves garlic, minced
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2 tablespoons butter
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1 cup heavy cream
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½ teaspoon paprika
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Salt and black pepper, to taste
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2 tablespoons chopped fresh parsley
For the potatoes:
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1 ½ lbs golden potatoes, cubed
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2 tablespoons olive oil
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1 teaspoon dried thyme
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1 teaspoon dried oregano
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1 teaspoon dried basil
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Salt and black pepper, to taste
For the rice:
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1 cup white rice (jasmine or basmati recommended)
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2 cups water or chicken broth
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1 tablespoon fresh parsley, chopped (for garnish)
Instructions
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Preheat the oven to 425°F (220°C). In a large bowl, toss the cubed potatoes with olive oil, thyme, oregano, basil, salt, and pepper. Spread on a baking sheet in a single layer and roast for 25–30 minutes, flipping halfway through, until golden and crispy.
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In a large skillet over medium-high heat, melt the butter. Add the cubed chicken, season with paprika, salt, and pepper, and cook until browned and cooked through, about 6–8 minutes.
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Add the minced garlic to the skillet and stir for 1 minute, being careful not to burn it.
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Pour in the heavy cream, reduce heat to medium, and simmer for 5–7 minutes until the sauce thickens and coats the chicken. Stir in chopped parsley just before serving.
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Rinse the rice under cold water until the water runs clear. In a medium saucepan, bring water or chicken broth to a boil. Add the rice, cover, reduce to low heat, and cook for 15 minutes, or until the liquid is absorbed. Fluff with a fork and garnish with fresh parsley.
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Assemble the dish by plating the rice, topping it with creamy garlic chicken and sauce, and adding the roasted potatoes on the side.
Notes
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For added brightness, stir in a splash of lemon juice into the cream sauce.
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Chicken thighs can be used instead of chicken breast for extra juiciness.
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To make ahead, prepare the chicken and potatoes in advance and reheat gently.
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Store leftovers in the fridge for up to 3 days or freeze the chicken and rice for up to 2 months (potatoes may lose their crispness).
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For a spicier version, add red pepper flakes or a dash of hot sauce to the cream sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes