Creamy Garlic Chicken with Golden Baby Potatoes
Indulging in a rich and creamy Garlic Chicken paired with golden baby potatoes is like treating yourself to a comforting hug on a plate. This dish not only satisfies your cravings but is also a feast for your eyes, brimming with vibrant colors and tantalizing aromas. The blend of savory garlic and tender chicken, enveloped in a luscious cream sauce, paired with perfectly roasted baby potatoes, makes it an ideal recipe for family dinners or gatherings with friends.
Why You Will Love This Recipe
This Creamy Garlic Chicken with Golden Baby Potatoes is a triple win – it’s quick, delightful, and packed with flavor. Firstly, the preparation time is just 15 minutes, meaning you can whip it up even on the busiest of weekdays. Secondly, with a cooking time of only 30 minutes, this recipe fits perfectly into your schedule while also boasting a beautiful spread that makes it perfect for any occasion. Finally, the calorie count of 580 per serving is comforting yet satisfying, ensuring that you won’t feel guilty indulging in such creamy goodness.
Pro Tips for Making Creamy Garlic Chicken with Golden Baby Potatoes
1. **Maximize Flavor**: To elevate the taste, consider roasting the baby potatoes with a few crushed garlic cloves intertwined. It adds an extra layer of garlic flavor that harmonizes perfectly with the chicken.
2. **Don’t Rush the Browning**: When searing the chicken, allow it to develop a nice golden crust by letting it cook without moving it around too much. This enhances flavor and texture.
3. **Use Fresh Ingredients**: Fresh garlic, herbs, and high-quality chicken broth boost the taste of the cream sauce tremendously, ensuring that the final dish sings with vibrant flavors.
Ingredients
For this mouthwatering recipe, you will need the following ingredients:
- For the Chicken:
- 500g boneless chicken breast pieces
- 2 tablespoons olive oil
- Salt & pepper, to taste
- Fresh parsley, for garnish
- For the Potatoes:
- 600g baby potatoes, halved
- 2 tablespoons olive oil
- Fresh thyme, a few sprigs
- Salt & pepper, to taste
- For the Cream Sauce:
- 50g unsalted butter
- 4 garlic cloves, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 50g Parmesan cheese, grated
- Black pepper, to taste
Instructions
Step 1: Preheat your oven to 200°C (400°F). Begin by preparing the baby potatoes. In a mixing bowl, toss the halved potatoes with olive oil, fresh thyme, salt, and pepper until they are evenly coated.
Step 2: Spread the seasoned baby potatoes on a baking sheet in a single layer, ensuring they have enough space to roast properly. Place them in the preheated oven and roast for about 25 minutes or until they turn golden and crispy. Remember to flip them halfway through for even cooking.
Step 3: While the potatoes are roasting, prepare the chicken. Season the boneless chicken breast pieces with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken and sear on both sides until browned, about 6-7 minutes per side. Remove the chicken from the pan and set aside.
Step 4: In the same skillet, reduce the heat to medium and add the unsalted butter. Once the butter has melted, add the minced garlic and sauté for about a minute, ensuring it becomes fragrant but does not burn.
Step 5: Pour in the chicken broth, stirring well to incorporate any browned bits from the bottom of the pan. Let it simmer for a couple of minutes before adding the heavy cream, stirring continuously until the mixture becomes smooth and slightly thickened.
Step 6: Stir in the grated Parmesan cheese, followed by a pinch of black pepper. Let the sauce simmer until it thickens to your desired consistency, then return the seared chicken back into the pan. Cover and cook for about 5-7 minutes, or until the chicken is fully cooked through and reaches an internal temperature of 75°C (165°F).
Step 7: Once cooked, remove the skillet from the heat. Serve the creamy garlic chicken hot, alongside the roasted baby potatoes, and garnish with freshly chopped parsley for a pop of color and freshness.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs can be used as a substitute. They will add more flavor and remain moist, but may require additional cooking time.
Can I make this recipe in advance?
It’s best enjoyed fresh, but you can prepare the chicken and sauce in advance and reheat before serving. Roasted potatoes are best made fresh as they lose their crispness when reheated.
What can I serve with this dish besides potatoes?
This recipe pairs wonderfully with steamed vegetables or a fresh green salad to balance the rich flavors of the creamy sauce.
Is there a dairy-free option for the cream sauce?
You can replace heavy cream with coconut milk or a dairy-free cream alternative, and omit the Parmesan cheese or use a dairy-free version.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave.
Conclusion
This Creamy Garlic Chicken with Golden Baby Potatoes is a delightful dish that combines simplicity with indulgence. With its rich flavors and comforting textures, it’s bound to become a family favorite in no time. Try this recipe for your next dinner, and let the unique flavors warm your heart and home.
