CREAMY GARLIC CHICKEN WITH GOLDEN BABY POTATOES

This Creamy Garlic Chicken with Golden Baby Potatoes is the ultimate cozy dinner! Tender, golden-brown chicken is simmered in a rich, creamy garlic sauce and served with perfectly roasted baby potatoes. It’s flavorful, comforting, and easy enough for a delicious weeknight meal.

Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 4

 Ingredients

For the Potatoes

• 1½ lbs yellow baby potatoes
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Chicken

• 1½ lbs boneless, skinless chicken breasts, cut into 8 large pieces
• 1 tablespoon olive oil
• ¾ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon dried thyme

For the Creamy Garlic Sauce

• 2 tablespoons butter
• 1 small onion, finely chopped
• 4 garlic cloves, minced
• ¾ cup chicken broth
• 1 cup heavy cream
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• ¼ teaspoon black pepper
• ¼ cup fresh parsley, chopped

 Instructions

1. Roast the Potatoes

Preheat your oven to 425°F.

Place the baby potatoes in a bowl and toss them with olive oil, salt, and black pepper.

Spread them evenly on a baking sheet and roast for 25–30 minutes, turning them halfway through, until they are golden brown and tender.

2. Season and Sear the Chicken

Pat the chicken pieces dry with paper towels. Season both sides with salt, black pepper, garlic powder, and dried thyme.

Heat the olive oil in a large skillet over medium-high heat.

Add the chicken and sear for 3–4 minutes on the first side, then 2–3 minutes on the other side, until nicely browned. The chicken does not need to be completely cooked at this stage.

Transfer the chicken to a plate and set aside.

3. Make the Creamy Garlic Sauce

In the same skillet, melt the butter over medium heat.

Add the chopped onion and cook for 4–5 minutes, stirring occasionally, until softened.

Add the minced garlic and cook for another 30 seconds, just until fragrant.

Pour in the chicken broth and scrape the bottom of the skillet with a wooden spoon to loosen all those flavorful browned bits.

Let the broth simmer for 2–3 minutes to reduce slightly.

4. Add the Cream

Pour in the heavy cream and add the thyme, oregano, and black pepper.

Stir well and let the sauce gently simmer over medium-low heat for about 3 minutes, until it begins to thicken.

5. Finish the Chicken and Potatoes

Add the seared chicken back to the skillet along with the roasted baby potatoes.

Gently spoon the creamy garlic sauce over the chicken and potatoes.

Cover loosely and cook for 5–7 minutes, or until the chicken is completely cooked through and the sauce has thickened.

The thickest part of the chicken should reach 165°F on an instant-read thermometer.

6. Finish and Serve

Stir the fresh parsley into the sauce.

Serve everything straight from the skillet, topped with plenty of fresh parsley and a little freshly cracked black pepper.

 Helpful Tip

For the best golden-brown crust on the chicken, avoid moving the pieces around while they sear. Let them cook undisturbed until a deep golden crust develops, then flip them.

The result is tender chicken, crispy golden potatoes, and a rich, creamy garlic sauce that brings everything together.