Creamy Garlic Chicken with Roasted Baby Potatoes

Ingredients:

For the Roasted Baby Potatoes:

• 1.5 lbs baby potatoes, halved
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp dried thyme
• Salt and pepper to taste

For the Creamy Garlic Chicken:

• 2 large boneless, skinless chicken breasts, halved horizontally
• 1 tbsp olive oil
• 2 tbsp butter
• 4 garlic cloves, minced
• 1/2 cup chicken broth
• 3/4 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/2 tsp Italian seasoning
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped (for garnish)

Directions:

Preheat oven to 425°F (220°C). Toss baby potatoes with olive oil, garlic powder, thyme, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and tender.

Meanwhile, season chicken with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear chicken for 4–5 minutes per side until golden brown and cooked through. Remove and set aside.

In the same skillet, reduce heat to medium and melt butter. Add minced garlic and sauté for 1 minute until fragrant.

Pour in chicken broth and simmer for 2–3 minutes. Stir in cream, Parmesan, and Italian seasoning. Simmer until sauce thickens slightly.

Return chicken to skillet, spoon sauce over the top, and cook for another 2–3 minutes until heated through.

Serve creamy garlic chicken alongside the roasted baby potatoes, garnished with fresh parsley.

Prep Time: 10 minutes Cooking Time: 30 minutes Total Time: 40 minutes Kcal: 520 per serving Servings: 4 servings