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Snuggle up with a plate of garlicky chicken drenched in velvety sauce, surrounded by crunchy, baked baby potatoes. It's my go-to when I'm craving something rich and creamy without spending forever in the kitchen. Those crispy potatoes always vanish first from everyone's plates.
I whipped this up during a rainy evening and watched my hubby lick the plate clean. Now I make it whenever family comes over and I want to show off a bit.
Tasty Ingredients
- Baby potatoes: look for small, uniform ones for fluffy centers and crispy exteriors—steer clear of any with growths or greenish areas
- Dried rosemary or thyme: add a warm, woody flavor—grab ones that still give off a nice scent
- Fresh parsley (optional): toss on some chopped bits for brightness and a splash of green
- Italian seasoning: adds depth and complexity—pick blends with visible herb flecks
- Dijon mustard: brings a zingy kick—choose one that smells strong and looks creamy
- Parmesan cheese: freshly grated melts better and adds a rich, nutty taste for that fancy touch
- Heavy cream: creates that luxurious texture—pick the freshest carton with no funky odors
- Chicken broth: builds flavor foundation—low sodium lets you control the saltiness
- Garlic cloves, minced: delivers intense flavor—look for firm, plump heads
- Olive oil: ideal for both cooking and roasting—either full-flavored or light works fine
- Garlic powder: boosts the garlic impact—toss any that doesn't smell potent anymore
- Salt and black pepper: basic but crucial, especially plenty of freshly cracked pepper for extra kick
- Boneless skinless chicken breasts: soak up all the sauce goodness—pick ones with good color and no weird spots
Simple Directions
- Dish It Out:
- Spoon chicken onto your plate with plenty of that garlicky sauce. Arrange the crispy potatoes around it and sprinkle with parsley if you want that extra touch of color.
- Mix Chicken with Sauce:
- Put the chicken back in the pan, making sure to coat each piece thoroughly. Let everything bubble together for a minute or two until everything's nice and hot.
- Create the Luscious Sauce:
- Pour in cream, sprinkle Parmesan, add Italian seasoning, and dollop Dijon—stir it all up. Let it bubble gently for 3-5 minutes until it gets thick enough to coat your spoon. Give it a taste and add salt or pepper if needed.
- Make the Sauce Base:
- Add the broth and scrape all the tasty bits from the bottom of the pan. Let it bubble away for a few minutes until it starts to thicken slightly.
- Cook the Garlic:
- Set heat to medium. Add minced garlic and cook for about a minute until it smells amazing but doesn't turn brown. Make sure to scrape up any browned bits since that's where the flavor hides.
- Cook the Chicken:
- Warm olive oil in your largest skillet. Sprinkle chicken with salt, pepper, and garlic powder on both sides. Cook them without moving for 4-5 minutes per side until you get a nice golden crust. When they feel firm and hit 165°F inside, move them to a plate.
- Roast Those Potatoes:
- Mix potatoes in a bowl with olive oil, rosemary, garlic powder, salt, and pepper until coated evenly. Spread them on a baking sheet and cook at 425°F for about 30 minutes, flipping once halfway, until they're golden and crispy all over.
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Seriously, these crispy potatoes are the star of the show. I love soaking up every bit of sauce with them. My children actually fight over who gets the extra crunchy bits from the edge of the pan and always want seconds.
Keeping leftovers
This dish keeps well in airtight containers for up to three days in your fridge. When reheating, add a little broth or cream to keep the sauce smooth. For the potatoes, skip microwaving and pop them in the oven at 350°F for about ten minutes to bring back their crunch.
Swap options
Try chicken thighs for more moisture if that's what you prefer. For dairy-free folks, thick coconut cream works nicely, paired with some plant-based Parmesan for that cheesy note. Yukon golds or fingerling potatoes make great stand-ins for baby potatoes and crisp up just as nicely.
Pairing ideas
Steam some green beans or toss together a crisp salad with tangy lemon dressing for a nice contrast. Grab a chunk of crusty bread to mop up that amazing sauce. If you've got company coming, just double everything—this feeds a crowd easily.
Origin notes
You can taste the French countryside influence in this meal—those velvety, pan-made sauces are their specialty! You can imagine families across Europe from little Parisian apartments to Italian farmhouses enjoying similar dishes. These roasted potatoes? They're basically comfort food across the whole continent.
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Trust me, chicken and potatoes this good can turn an ordinary night into something special. Hope your family loves it as much as mine does!
Frequently Asked Questions
- → What’s the trick to juicy chicken?
Make sure the pan gets hot before adding the chicken. This gives it a nice crust quickly. Finish cooking it gently in the sauce to keep it moist and delicious.
- → Can I switch thighs for chicken breasts?
Absolutely! Thighs are awesome too. They might need a bit more time if they’re thick—just ensure they’re thoroughly cooked.
- → What can I use instead of cream?
No heavy cream? Combine milk with butter or go for half-and-half. It won’t be as thick, but it’ll still taste awesome.
- → What herbs work with roasted potatoes?
Garlic pairs amazingly with rosemary, thyme, or oregano to make your potatoes smell and taste incredible.
- → How can I add a fresh pop of flavor?
Top with freshly chopped parsley or chives right before serving. They’ll add a bright, fresh finish to every bite.