Looking for a meal that feels like a warm hug after a long day? This creamy garlic chicken with roasted baby potatoes might just be your new go-to. It’s rich, garlicky, full of flavor, and the crispy baby potatoes on the side make it a complete comfort-food dream. Whether you’re cooking for family, impressing a date, or just craving something cozy, this dish has you covered.

Even better? It’s not complicated. The sauce comes together quickly in one pan, and while the potatoes get golden in the oven, you’ll be building layers of flavor in a garlicky cream sauce that clings beautifully to juicy chicken. Trust me, once you try it, you’ll be adding it to your regular dinner rotation.

Why You’ll Love This Recipe

This isn’t just another chicken dinner. It’s the kind of recipe that feels indulgent but is simple enough to make on a weeknight. There are so many reasons this one stands out—let’s break them down.

Key Benefits

It’s surprisingly easy.
No fancy techniques, no hard-to-find ingredients—just good, honest cooking. Everything comes together in less than an hour, and most of it is hands-off.

It tastes like something from a restaurant.
That creamy garlic-Parmesan sauce is velvety, full of depth, and pairs beautifully with the crispy potatoes. You’ll be licking the spoon. Maybe even the plate.

Minimal cleanup.
The chicken and sauce come together in one pan, and the potatoes roast on a single sheet tray. It’s a home cook’s dream.

It’s totally flexible.
Want to make it dairy-free? Easy. Need to swap the protein? No problem. It’s a forgiving recipe you can tailor to your needs.

Suitable For

Weeknight warriors.
After a busy day, you need dinner to be reliable. This is hearty, fast, and doesn’t require 15 bowls and 2 hours.

Date night in.
Looking to impress without stress? The cream sauce alone says “I tried,” but no one needs to know how easy it was.

Families (even with picky eaters).
This dish checks all the boxes—mild but flavorful, satisfying without being too heavy, and the potatoes are a guaranteed win with kids.

Meal preppers.
Make a batch on Sunday and enjoy it all week. The flavors get even better after a day in the fridge.

Ingredients for Creamy Garlic Chicken with Roasted Baby Potatoes

This recipe keeps things simple with pantry staples you probably already have on hand. The magic is in how they come together.

Core Ingredients

Chicken
You can use boneless, skinless chicken breasts or thighs. Thighs are a bit juicier and more flavorful, while breasts are leaner and cook faster. Choose what works best for you.

Garlic
Fresh garlic is key here. Don’t skimp—it’s the backbone of the sauce. Four cloves give you that bold, aromatic flavor without overpowering everything else.

Heavy cream
This gives the sauce its luxurious texture. If you want to lighten things up, see the substitutions below.

Parmesan cheese
Adds saltiness and body to the sauce. Use freshly grated if you can—it melts better and gives a smoother texture.

Chicken broth
Helps deglaze the pan and deepen the sauce’s flavor.

Italian seasoning
A little herb blend to tie everything together. Dried oregano, basil, and thyme work perfectly.

Baby potatoes
Roasting them brings out their natural sweetness and gives you that crisp-tender texture. Halving them helps them cook faster and evenly.

Olive oil, butter, salt, pepper, paprika
These round out the flavor and help with browning and crisping.

Substitutions and Tips

Need a lighter version?
Swap the heavy cream with half-and-half or even evaporated milk. You’ll lose a little richness, but the dish will still be satisfying.

Going dairy-free?
Use full-fat coconut milk and a dairy-free cheese or nutritional yeast. It won’t taste exactly the same, but it’ll still be creamy and delicious.

No baby potatoes?
Use any small waxy potato and cut it into bite-sized pieces. Yukon Golds work great.

Want extra veggies?
Add spinach or mushrooms to the sauce just before simmering. They’ll wilt down nicely and soak up the flavor.

Make it spicy.
Add a pinch of red pepper flakes or a bit of cayenne to the cream sauce for a gentle kick.

Best Chicken Cut for Creamy Garlic Chicken

Let’s talk chicken. The type you use makes a difference in both flavor and texture, but there’s no one right answer—just what suits your needs.

Chicken thighs
Thighs are juicy, flavorful, and forgiving. They won’t dry out as easily, and they soak up the sauce beautifully. If you’re new to cooking chicken, thighs are a safe bet.

Chicken breasts
Lean and widely available. They cook faster but require a bit more attention to avoid drying out. Searing them properly and finishing in the sauce keeps them tender.

Tips for success:
If you’re using thick chicken breasts, consider slicing them in half lengthwise or pounding them out slightly for more even cooking.

Kitchen Tools You’ll Need

You don’t need a professional kitchen setup to make this recipe shine. A few basics will do the trick.

Must-Have Tools

• Large skillet (preferably oven-safe): This is where you’ll sear the chicken and build the sauce.

• Baking sheet: For roasting those potatoes to crispy perfection.

• Tongs or a spatula: For flipping chicken without losing the sear.

• Sharp knife: To halve the potatoes and trim the chicken if needed.

Nice-to-Have Tools

• Garlic press: Speeds things up if you’re not into mincing garlic by hand.

• Microplane grater: Perfect for finely grating Parmesan for the smoothest melt.

• Meat thermometer: Want to be sure your chicken is cooked perfectly? Aim for 165°F in the thickest part.

How to Make Creamy Garlic Chicken with Roasted Baby Potatoes

Let’s dive into the heart of this recipe. If you’ve roasted potatoes before or made a simple pan sauce, you’re more than ready for this. Even if you haven’t, don’t worry—these steps will guide you through everything from crisping the potatoes to building a dreamy garlic-Parmesan cream sauce.

Step 1: Roast the Baby Potatoes

Start by preheating your oven to 425°F (220°C). While that warms up, grab your baby potatoes and slice them in half. The smaller the pieces, the crispier and faster they’ll roast.

Toss the halved potatoes in a large bowl with 2 tablespoons of olive oil, 1 teaspoon of garlic powder, 1 teaspoon of dried rosemary or thyme, and a generous pinch of salt and pepper. Mix well until each piece is nicely coated.

Spread them out in a single layer on a baking sheet—cut side down gives the best crisp. Don’t overcrowd the pan, or they’ll steam instead of roast. Pop them in the oven and roast for 25 to 30 minutes, flipping them halfway through. You’ll know they’re done when they’re golden and crisp on the outside and soft on the inside.

Tip: Want even crispier potatoes? Preheat the baking sheet in the oven before adding the potatoes. That first sizzle as they hit the hot pan gives you extra crunch.

Step 2: Sear the Chicken

While your potatoes are roasting, it’s time to get started on the chicken.

Pat your chicken dry with paper towels—that’s key for a good sear. Season both sides with salt, pepper, and 1 teaspoon of paprika for color and depth.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken. Let it cook undisturbed for 4 to 5 minutes on each side until golden brown and cooked through. You want that nice, golden crust. Remove the chicken from the pan and set it aside.

Tip: If your chicken breasts are particularly thick, consider slicing them in half lengthwise or pounding them to even thickness before cooking. It helps them cook faster and more evenly.

Step 3: Make the Garlic Cream Sauce

Turn the heat down to medium and add 2 tablespoons of butter to the same pan. Once melted, stir in the minced garlic and cook for about 1 to 2 minutes until fragrant. This is where the magic starts.

Pour in ½ cup of chicken broth, scraping up any brown bits from the bottom of the pan—those bits are pure flavor. Stir in 1 cup of heavy cream, ½ cup of grated Parmesan cheese, and 1 teaspoon of Italian seasoning. Let it simmer gently for 3 to 5 minutes until the sauce slightly thickens.

Tip: If the sauce feels too thick, add a splash of broth to loosen it. Too thin? Let it simmer a bit longer or stir in a touch more cheese.

Step 4: Bring It All Together

Return the cooked chicken to the pan, nestling it into the sauce. Spoon the sauce over each piece and let everything simmer together for another 3 to 4 minutes. This gives the chicken a chance to absorb that garlic-Parmesan flavor and keeps it juicy.

By now, your kitchen should smell incredible—and your potatoes should be just about done.

Step 5: Serve

Plate the chicken with a generous spoonful of sauce and a pile of those golden roasted baby potatoes. For a final touch, sprinkle on some fresh chopped parsley or thyme if you have it. It’s not required, but that bit of green makes everything pop.

Tips for Success

This recipe is simple, but a few extra tricks can take it from good to unforgettable.

• Don’t rush the sear. Let the chicken sit undisturbed in the pan to develop that golden crust.

• Use fresh garlic and freshly grated Parmesan. These small upgrades bring big flavor.

• Keep the potatoes spaced out. Crowding leads to steaming, and we want that crisp edge.

• Taste and adjust. Before serving, taste the sauce. Need more salt? A pinch of pepper? Maybe a dash of lemon juice for brightness? Go for it.

How to Store Creamy Garlic Chicken with Roasted Baby Potatoes

This dish reheats beautifully, making it ideal for leftovers or meal prep. Just store things properly to keep them at their best.

At Room Temperature

If you’re not serving it immediately, leave the dish covered on the counter for up to 2 hours. After that, it should go into the fridge.

In the Refrigerator

Store leftover chicken and potatoes in an airtight container in the fridge for up to 3 days. To reheat, warm them gently in a skillet over medium heat, adding a splash of broth or cream to loosen the sauce if needed.

Freezing Tips

While cream sauces can be a little tricky when frozen, this one holds up well if you take a few precautions. Freeze the chicken and sauce together in a sealed container, and freeze the potatoes separately (they may soften a bit but will still taste great). Thaw overnight in the fridge before reheating.

Reheat gently. Avoid high heat when reheating to prevent the sauce from breaking.

Frequently Asked Questions (FAQs)

Can I use pre-cooked chicken?

Yes, just skip the searing step and add the cooked chicken when the sauce is ready. Let it simmer a few minutes to heat through and soak up the flavor.

Can I make it dairy-free?

You can. Use full-fat coconut milk or a dairy-free cream alternative, and swap the Parmesan for nutritional yeast or a plant-based cheese. The flavor will change slightly but still be rich and satisfying.

Can I use an air fryer for the potatoes?

Definitely. Toss them in the same seasoning and cook them in the air fryer at 400°F for 15 to 18 minutes, shaking the basket halfway through.

How can I make this spicier?

Add a pinch of red pepper flakes to the sauce, or season the chicken with a touch of cayenne. You can also add a little hot sauce at the end for a bold finish.

Related Recipes

If you loved this creamy garlic chicken with roasted baby potatoes, you might also enjoy these comforting meals:

• Garlic Parmesan Chicken Pasta – Creamy, cheesy, and packed with garlic flavor.

• Parmesan Crusted Chicken with Creamy Garlic Sauce – A golden crust and luscious sauce in every bite.

• Grilled Chicken Broccoli Bowls with Creamy Garlic Sauce – A lighter take with veggies and creamy garlic flavor.

• Fiery Chicken Ramen with Creamy Garlic Sauce – For those who like a spicy twist.

• One-Pan Garlic Herb Chicken with Potatoes & Green Beans – An easy, all-in-one dinner solution.

Conclusion

This creamy garlic chicken with roasted baby potatoes is one of those recipes you’ll come back to again and again. It’s rich, comforting, and surprisingly easy to pull off on any night of the week. Whether you’re cooking for one or feeding a crowd, this dish has the kind of flavor that makes people ask for seconds.

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