Creamy Garlic Herb Chicken with Golden Potatoes
Juicy, golden-brown chicken breasts served with crispy roasted potatoes, fresh cherry tomatoes, and a rich, silky garlic-Parmesan cream sauce. Finished with fresh parsley for the perfect comforting dinner!
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4
Calories: About 690 calories per serving
Ingredients
For the Golden Potatoes
- 1½ pounds baby yellow potatoes, halved
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon Italian seasoning
For the Chicken
- 4 small boneless, skinless chicken breasts, about 1½ pounds total
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
For the Creamy Garlic Parmesan Sauce
- 4 garlic cloves, finely minced
- ½ cup chicken broth
- 1 cup heavy cream
- ¼ cup finely grated Parmesan cheese
- ¼ teaspoon red pepper flakes, optional
- 1 cup cherry tomatoes, halved
- ¼ cup fresh parsley, finely chopped
Instructions
1. Roast the Potatoes
Preheat the oven to 425°F.
Place the halved potatoes on a large baking sheet. Toss them with 2 tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon black pepper, and Italian seasoning.
Arrange the potatoes cut-side down in a single layer, leaving a little space between them.
Roast for 30 to 35 minutes, or until the potatoes are golden brown on the bottom and tender in the center.
2. Season the Chicken
While the potatoes are roasting, pat the chicken breasts dry with paper towels.
Season both sides evenly with the remaining salt and black pepper.
If the chicken breasts are very thick, gently pound them to an even thickness so they cook more evenly.
3. Cook the Chicken
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the chicken and cook for about 5 to 7 minutes per side, depending on thickness, until deeply golden brown and cooked through.
Transfer the chicken to a plate and let it rest while you prepare the sauce.
4. Sauté the Garlic
Reduce the heat to medium-low.
Add the minced garlic to the same skillet and cook for about 30 seconds, stirring constantly, until fragrant. Be careful not to burn the garlic.
5. Deglaze the Pan
Pour in the chicken broth and scrape the bottom of the skillet with a wooden spoon to loosen all those delicious browned bits.
Let the broth simmer for 2 to 3 minutes.
6. Make the Creamy Parmesan Sauce
Pour in the heavy cream and stir well.
Add the Parmesan cheese and red pepper flakes if using.
Simmer gently for 3 to 5 minutes, stirring occasionally, until the sauce becomes creamy and slightly thickened.
Do not let the sauce boil aggressively, as gentle heat helps keep it smooth and creamy.
7. Add the Tomatoes
Stir in the halved cherry tomatoes and cook for about 1 to 2 minutes, just until they begin to soften while still keeping their fresh flavor.
8. Finish the Chicken
Slice the rested chicken into thick pieces or leave the breasts whole.
Return the chicken to the skillet and spoon the creamy garlic-Parmesan sauce generously over the top.
Let everything warm together for another 1 to 2 minutes.
9. Serve
Arrange the golden roasted potatoes on a large serving platter or individual plates.
Add the creamy garlic chicken and spoon plenty of sauce over the chicken and potatoes.
Scatter the cherry tomatoes around the dish and finish generously with freshly chopped parsley.
Serve immediately while hot and creamy.
Tips for the Best Results
- For extra-crispy potatoes: Always place them cut-side down on the baking sheet and avoid overcrowding the pan.
- For juicy chicken: Don’t overcook the chicken. Use a meat thermometer and cook until the thickest part reaches 165°F.
- For a thicker sauce: Let the cream sauce simmer for an additional 1 to 2 minutes.
- For extra garlic flavor: Add one additional minced garlic clove to the sauce.
- For more heat: Increase the red pepper flakes to ½ teaspoon.
- For extra richness: Add an extra tablespoon of Parmesan just before serving.
Serving Suggestion
Serve this creamy garlic herb chicken with the golden potatoes, juicy cherry tomatoes, and plenty of sauce spooned over everything. A final sprinkle of fresh parsley makes this easy skillet dinner look just as delicious as it tastes.