Here’s a rich, comforting Creamy Garlic Chicken with Roasted Baby Potatoes—crispy potatoes + juicy chicken + silky garlic sauce.
🍗🥔 Creamy Garlic Chicken with Roasted Baby Potatoes
🛒 Ingredients
For roasted potatoes
- 500–700 g baby potatoes (or regular potatoes cut into chunks)
- 2–3 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika (optional)
- 1 tsp dried herbs (oregano/thyme/Italian seasoning)
For chicken
- 2 large chicken breasts (or 4 thighs)
- Salt & pepper
- 1 tsp garlic powder (optional)
- 2 tbsp oil or butter
Creamy garlic sauce
- 3–5 garlic cloves (finely chopped or minced)
- 1 tbsp butter
- 1 cup cooking cream (or fresh cream)
- ½ cup milk (adjust for thickness)
- ½ tsp salt (or to taste)
- ½ tsp black pepper
- ½ tsp chili flakes (optional)
- ½ tsp Italian herbs or oregano
- ¼ cup grated Parmesan (optional but recommended)
👨🍳 Instructions
1. Roast the potatoes
- Preheat oven to 200°C
- Toss potatoes with oil, salt, pepper, paprika, and herbs
- Spread on a tray in a single layer
- Roast for 30–40 minutes, flipping halfway
👉 They should be golden and crispy outside, soft inside
2. Cook the chicken
- Season chicken with salt, pepper, and garlic powder
- Heat oil or butter in a pan
- Sear chicken for 4–6 minutes per side until golden and cooked through
- Remove and set aside
3. Make creamy garlic sauce
- In the same pan, melt butter
- Add garlic and sauté until fragrant (don’t burn it)
- Add cream + milk
- Stir in salt, pepper, chili flakes, herbs
- Simmer 3–5 minutes until slightly thickened
- Add Parmesan if using (makes it richer)
4. Combine
- Return chicken to the sauce
- Spoon sauce over it and let it simmer for 2–3 minutes
🍽️ Serve
Plate roasted baby potatoes and top with creamy garlic chicken.
Drizzle extra sauce over everything.
🔥 Optional upgrades
- Add mushrooms to the sauce for extra depth
- Sprinkle fresh parsley for freshness
- Add spinach into the sauce for a creamy “restaurant-style” twist
