Creamy Garlic Chicken and Crispy Potatoes
This Creamy Garlic Chicken and Crispy Potatoes recipe delivers restaurant-quality flavor with minimal effort. Juicy, garlic-infused chicken is perfectly complemented by crispy, golden potatoes in a rich and creamy sauce, making it a perfect weeknight meal.
Equipment
- Large skillet (oven-safe preferred)
- Baking Sheet
- Mixing Bowls
- Cutting board
- sharp knife
- Measuring cups
- Measuring spoons
- Whisk
- Meat thermometer
- Paper towels
Ingredients
- 2 large boneless, skinless chicken breasts about 1.5 pounds total
- 2 tablespoons olive oil for searing
- 6-8 cloves garlic, minced for chicken
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- Salt and pepper to taste
- 1.5 pounds potatoes, Yukon Gold or Russet, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil for potatoes
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon fresh rosemary, chopped or 1/2 teaspoon dried
- Salt and pepper to taste
- 1 cup low sodium chicken broth
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced for sauce
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 2 tablespoons fresh parsley, chopped for garnish
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the cubed potatoes with olive oil, garlic powder, onion powder, rosemary, salt, and pepper. Make sure they're evenly coated.
- Spread the potatoes in a single layer on a baking sheet.
- Roast for 30-40 minutes, or until golden brown and crispy, flipping halfway through.
- Pat the chicken breasts dry with paper towels.
- In a small bowl, combine Italian seasoning, paprika, salt, and pepper.
- Rub the seasoning mixture all over the chicken breasts.
- Heat olive oil in a large skillet over medium-high heat.
- Sear the chicken for 3-4 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Remove the chicken from the skillet and set aside. Tent with foil to keep warm.
- In the same skillet, add the minced garlic (the 6-8 cloves) and sauté for about 30 seconds, until fragrant.
- Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Reduce the heat to low and stir in the heavy cream, Parmesan cheese, and the remaining minced garlic (the 2 cloves).
- In a small bowl, whisk together the cornstarch and cold water to form a slurry.
- Slowly pour the cornstarch slurry into the sauce, whisking constantly.
- Simmer for 2-3 minutes, or until the sauce has thickened to your desired consistency.
- Stir in the lemon juice and season with salt and pepper to taste.
- Return the seared chicken to the skillet with the creamy garlic sauce.
- Spoon the sauce over the chicken, making sure it's nicely coated.
- If your skillet is oven-safe, you can place it in the oven for a few minutes (5-10) to let the flavors meld together even more. If not, just simmer on the stovetop for a couple of minutes.
- Garnish with fresh parsley.
- Serve the Creamy Garlic Chicken over the crispy potatoes.
Notes
For extra crispy potatoes, soak them in cold water for 30 minutes before roasting. Adjust the garlic amount to your liking. You can add other veggies to the potatoes, such as broccoli florets, bell peppers, or onions. To make it healthier, use half-and-half instead of heavy cream. Store leftover Creamy Garlic Chicken and Crispy Potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave, skillet, or oven, adding a splash of chicken broth if reheating in a skillet.