Name: Creamy Garlic Chicken with Roasted Baby Potatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 500g chicken breast or thighs, cut into chunks; 2 tbsp olive oil; 3 cloves garlic, minced; 1 tsp dried thyme or Italian seasoning; Salt and black pepper to taste; 1/2 cup chicken broth; 1 cup heavy cream; 1/4 cup grated Parmesan cheese; Fresh parsley, chopped (for garnish); 500g baby potatoes, halved; 1 tbsp olive oil; Salt and pepper to taste

Description

A cozy, comforting dish that combines tender chicken in a creamy garlic-Parmesan sauce with crispy roasted baby potatoes. Perfect for weeknight dinners or casual entertaining, it’s rich, satisfying, and easy to make in under an hour.

Ingredients

Scale

For the chicken and sauce:

500g chicken breast or thighs, cut into chunks
2 tbsp olive oil
3 cloves garlic, minced
1 tsp dried thyme or Italian seasoning
Salt and black pepper to taste
1/2 cup chicken broth
1 cup heavy cream
1/4 cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)

For the potatoes:

500g baby potatoes, halved
1 tbsp olive oil
Salt and pepper to taste

Instructions

Preheat oven to 200°C (390°F).
In a bowl, toss halved baby potatoes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet in a single layer.
Roast for 25 minutes, flipping halfway, until golden and crispy.
While potatoes are roasting, season chicken with salt, pepper, and dried thyme or Italian seasoning.
Heat 2 tbsp olive oil in a skillet over medium-high heat. Sear the chicken until browned on all sides, about 4–5 minutes. Remove and set aside.
In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
Pour in chicken broth, scraping up any browned bits, and simmer for 2–3 minutes.
Stir in heavy cream and Parmesan cheese. Simmer for 4–5 minutes until the sauce thickens slightly.
Return chicken to the skillet and cook for another 5–7 minutes, until the chicken is cooked through and the sauce is thick and creamy.
Add roasted potatoes to the skillet and gently stir to coat them in the sauce.
Garnish with fresh parsley and serve warm.

Notes

Use chicken thighs for a juicier, more flavorful result.
Don’t overcrowd the baking sheet for potatoes—this ensures even roasting and crispiness.
Substitute heavy cream with half-and-half for a lighter version.
Add red pepper flakes for a bit of heat if desired.
Store leftovers in the fridge for up to 3 days; reheat gently with a splash of broth or milk.

Prep Time: 15 minutes
Cook Time: 25 minutes