I’ve landed on this creamy garlic chicken with potatoes recipe more times than I can count when I want something comforting, quick, and reliably crowd-pleasing. It pairs tender, seared chicken with little roasted baby potatoes and a silky garlic-parmesan cream sauce that feels fancy but takes minimal effort — perfect for weeknights, easy dinner guests, or a low-fuss Sunday supper. If you like cozy one-pan dinners, this is right up your alley, and it even plays nicely alongside a hearty dip or starter like buffalo chicken dip with cottage cheese for a full spread.
Why you’ll love this dish
This meal hits several marks: it’s fast, forgiving, and uses pantry-friendly ingredients. The cream sauce stretches to coat both chicken and potatoes, so you get built-in comfort food starch and protein in every bite. It’s also flexible — swap herbs or switch to lower-fat dairy if you need to. Families love it because the flavors are familiar (garlic, Parmesan, a touch of mustard), while busy cooks appreciate that most of the active work is searing and mixing rather than babysitting the oven.
“A perfect weeknight roast: golden chicken, tender potatoes, and that garlicky cream that everyone asks for seconds.”
How this recipe comes together
- Preheat the oven and roast the seasoned baby potatoes until they begin to soften.
- Sear seasoned chicken breasts in a skillet until golden to build flavor.
- Add garlic, then deglaze with broth and fold in heavy cream, Dijon, and Italian seasoning to make the sauce.
- Nest the chicken back in the skillet, sprinkle Parmesan and herbs, and finish everything together in the oven until chicken is cooked through and potatoes are tender.
This sequence keeps textures vivid: crispy sear on chicken, roasted potato bite, and a cream sauce that finishes in the oven so it’s smooth but not broken.
What you’ll need
- 4 boneless, skinless chicken breasts
- 1 1/2 lbs baby potatoes
- 4 cloves garlic, minced
- 2 teaspoons garlic powder, divided
- 1 tablespoon fresh parsley, chopped (plus extra for garnish)
- 1 teaspoon dried rosemary or thyme
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon Dijon mustard
- 1 teaspoon Italian seasoning
- Salt, to taste
- Black pepper, to taste
- 3 tablespoons olive oil, divided
Notes and substitutions: Use Yukon gold or small red potatoes if baby potatoes aren’t available. For a lighter sauce, swap half the heavy cream for whole milk, though the sauce will be thinner. If you don’t have Parmesan, a hard aged cheese like pecorino will work but adjust salt.
Step-by-step instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the baby potatoes with 1 tablespoon of olive oil, 1 teaspoon garlic powder, salt, and pepper. Spread them in a single layer on a baking sheet and roast until they begin to brown and soften (about 15–20 minutes).
- Meanwhile, heat 1 tablespoon of olive oil in a large ovenproof skillet over medium heat. Season the chicken breasts on both sides with salt, pepper, and the remaining garlic powder. Sear the chicken for about 5 minutes per side until each side is golden. Remove briefly from the skillet.
- Reduce heat to medium-low and add the minced garlic to the skillet. Cook for about 1 minute until fragrant but not browned. Pour in the chicken broth, scraping any browned bits from the pan. Stir in the heavy cream, Dijon mustard, and Italian seasoning until smooth.
- Return the seared chicken breasts to the skillet and nestle them into the sauce. Sprinkle the grated Parmesan cheese and chopped parsley over the top. Add the roasted potatoes into the skillet alongside the chicken.
- Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender when pierced.
- Remove from the oven, spoon sauce over the chicken, and garnish with extra parsley before serving. Enjoy your creamy garlic chicken with potatoes!
Best ways to enjoy it
Serve this dish straight from the skillet for a rustic presentation. Pair it with a simple green salad dressed with lemon vinaigrette to cut through the richness. Steamed green beans, roasted asparagus, or a crisp slaw also add brightness. For a heartier meal, spoon the sauce over buttered noodles or mashed potatoes (if you want more starch). Finish with a squeeze of lemon if you like a little acidity to lift the cream.
Storage and reheating tips
Cool leftovers within two hours and store in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop over low heat, adding a splash of broth or cream to loosen the sauce as it warms. You can also reheat individual portions in a microwave-safe dish at medium power in 60-second intervals, stirring between bursts. To freeze, place cooled portions in freezer-safe containers for up to 2 months; thaw overnight in the fridge before reheating. Always reheat to an internal temperature of 165°F (74°C).
Pro chef tips
- Sear first, sauce later: Browning the chicken creates the flavor base for the sauce. Don’t skip this step even if you’re short on time.
- Keep garlic gentle: Add minced garlic briefly and don’t let it brown — burnt garlic turns bitter.
- Use an ovenproof skillet: It saves dishes and lets you finish the dish under even heat. If you don’t have one, transfer to a baking dish before popping into the oven.
- Adjust sauce thickness: If the sauce is too thin after baking, return to the stovetop and simmer a few minutes; if too thick, whisk in a little broth.
Also, if you’re planning a full meal, consider starting with an easy dip like buffalo chicken dip with cottage cheese to keep the prep simple and feed a crowd.
Creative twists
- Herb-forward: Swap dried rosemary for fresh thyme and add a handful of chopped basil at the end.
- Mushroom variation: Add sliced mushrooms to the skillet with the garlic for earthiness.
- Lower-fat option: Use half-and-half instead of heavy cream and reduce the Parmesan to 1/4 cup.
- Spicy kick: Stir a pinch of red pepper flakes or a teaspoon of smoked paprika into the sauce.
- Make it citrusy: Stir in a teaspoon of lemon zest right before serving for brightness.
Your questions answered
Q: How long does this take from start to finish?
A: Active prep is about 15–20 minutes (seasoning, searing, mixing sauce). With oven time and potato roasting, expect roughly 45–55 minutes total.
Q: Can I use chicken thighs instead of breasts?
A: Yes. Bone-in thighs will take longer to cook; boneless skinless thighs work well and stay juicy. Adjust the oven time and check for doneness with an instant-read thermometer.
Q: Is it safe to reheat the sauce and potatoes?
A: Yes — store within two hours of cooking and reheat to 165°F (74°C). Add a splash of broth or cream if the sauce tightens during storage.
Q: Can I make this dairy-free?
A: Substitute the heavy cream with a full-fat coconut milk or a dairy-free cream alternative and replace Parmesan with a dairy-free grated cheese or nutritional yeast. The texture and flavor will change slightly but it remains delicious.
Q: Why did my sauce separate?
A: Rapid high heat or overheating can break the sauce. Finish in the oven on moderate heat and reheat gently. If separation happens, whisk in a small amount of warm broth to bring it back together.
Conclusion
For a straightforward one-skillet meal that delivers on comfort and flavor, this creamy garlic chicken with potatoes checks every box — easy prep, minimal cleanup, and big-family appeal. If you want a similar one-pan approach with herb-forward notes and a slightly different take, check out One Pan Creamy Garlic Chicken with Potatoes and Garden Herbs.
Print
Creamy Garlic Chicken with Potatoes
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Mediterranean
Description
A comforting one-skillet meal featuring seared chicken and roasted baby potatoes in a silky garlic-parmesan cream sauce.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 1/2 lbs baby potatoes
- 4 cloves garlic, minced
- 2 teaspoons garlic powder, divided
- 1 tablespoon fresh parsley, chopped (plus extra for garnish)
- 1 teaspoon dried rosemary or thyme
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon Dijon mustard
- 1 teaspoon Italian seasoning
- Salt, to taste
- Black pepper, to taste
- 3 tablespoons olive oil, divided
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the baby potatoes with 1 tablespoon of olive oil, 1 teaspoon garlic powder, salt, and pepper; spread in a single layer on a baking sheet and roast for about 15-20 minutes until they begin to soften.
- Heat 1 tablespoon of olive oil in a large ovenproof skillet over medium heat; season the chicken with salt, pepper, and remaining garlic powder. Sear for about 5 minutes per side until golden.
- Remove chicken briefly and reduce heat to medium-low; add minced garlic and cook for about 1 minute.
- Pour in chicken broth, scrape brown bits, and stir in heavy cream, Dijon mustard, and Italian seasoning.
- Nestle chicken back in the skillet; sprinkle with Parmesan and parsley. Add roast potatoes.
- Transfer skillet to the oven and bake for 20-25 minutes until chicken is cooked through and potatoes are tender.
- Garnish with extra parsley before serving.
Notes
Use Yukon gold or small red potatoes if baby potatoes aren’t available. For a lighter sauce, swap half the heavy cream for whole milk.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American