Description
Experience creamy comfort with our Garlic Chicken paired with Roasted Baby Potatoes. Tender chicken in a luscious garlic cream sauce alongside perfectly roasted baby potatoes that are crispy outside and fluffy inside, making it an ideal choice for family dinners or entertaining friends.
Ingredients
Scale
For the Chicken
- 2 Chicken Breasts
- 3 Cloves Garlic, minced
- 1 Cup Heavy Cream
- Salt, to taste
- Pepper, to taste
For the Roasted Baby Potatoes
- 1 lb Baby Potatoes, halved
- 2 Tablespoons Olive Oil
- Salt, to taste
- Pepper, to taste
For Garnish
- Fresh Herbs (Parsley or Thyme), chopped
Instructions
- Preheat and Prep: Start by preheating your oven to 425°F (220°C). While it’s heating up, wash and dry the baby potatoes and cut them in half for faster cooking.
- Season the Potatoes: In a large bowl, toss the halved baby potatoes with olive oil, salt, and pepper until well coated. Spread them out on a baking sheet in a single layer for even roasting.
- Roast the Potatoes: Place the baking sheet in the oven and roast for about 25-30 minutes, flipping halfway through until they are golden brown and crispy.
- Sauté the Chicken: While the potatoes are roasting, heat some olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, then add them to the skillet, cooking each side for about 6-7 minutes or until golden brown and cooked through.
- Create the Creamy Sauce: Remove the chicken from the skillet. Add minced garlic to the same skillet, cooking for about 1 minute until fragrant. Pour in the heavy cream and stir until combined, scraping the bottom of the skillet to incorporate all the delightful browned bits left from the chicken.
- Combine and Serve: Return the chicken to the skillet, ensuring it is well coated in the creamy sauce. Allow it to simmer for a few minutes to meld the flavors together. Serve the chicken alongside the roasted potatoes, garnished with fresh herbs.
Notes
- Allow your chicken to sit at room temperature for about 15 minutes before cooking for more even results.
- The baby potatoes need time to become crispy; patience is key!
- Use fresh garlic and high-quality heavy cream to elevate the dish’s flavor.
- Let the cooked chicken rest for a few minutes before slicing to retain its juices.
- This dish is best enjoyed fresh and warm; save leftovers for later.
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 150mg