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Creamy Garlic Chicken plated and ready to eat, showcasing its creamy sauce and tender chicken.

ULTIMATE CREAMY GARLIC CHICKEN WITH CRISPY POTATOES

This recipe delivers the ultimate creamy garlic chicken experience, perfectly balanced with a rich, flavorful sauce and tender chicken. Served alongside crispy roasted potatoes, it's a complete and satisfying meal that's both impressive and easy to make.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine optional
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon lemon juice
  • 1 pound potatoes, peeled and cubed
  • 1 tablespoon olive oil for potatoes
  • Salt to taste for potatoes
  • Pepper to taste for potatoes
  • Optional: red pepper flakes for heat

Equipment

  • large skillet
  • baking sheet
  • Oven
  • measuring cups and spoons
  • cutting board
  • knife
  • spatula

Method
 

  1. Prepare the Chicken: Season the chicken breasts with salt and pepper.
  2. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
  3. Cook the Garlic: Reduce the heat to medium. Add the minced garlic to the skillet and cook for 1-2 minutes, or until fragrant (be careful not to burn it!).
  4. Deglaze the Pan: If using, pour in the white wine and scrape up any browned bits from the bottom of the skillet. Let the wine reduce slightly for about 2 minutes.
  5. Add Broth and Cream: Pour in the chicken broth and bring to a simmer. Stir in the heavy cream and Parmesan cheese.
  6. Simmer the Sauce: Let the sauce simmer for 5-7 minutes, or until it thickens slightly.
  7. Return the Chicken: Return the chicken to the skillet and spoon the sauce over it. Simmer for another 2-3 minutes, or until the chicken is heated through.
  8. Finish the Dish: Stir in the chopped parsley and lemon juice. Season with salt and pepper to taste. Add red pepper flakes if desired.
  9. Prepare the Potatoes: While the chicken is cooking, preheat oven to 400°F (200°C). Toss the cubed potatoes with olive oil, salt, and pepper.
  10. Roast the Potatoes: Spread the potatoes in a single layer on a baking sheet. Roast for 20-25 minutes, or until golden brown and crispy, flipping halfway through.
  11. Serve: Serve the creamy garlic chicken over the crispy potatoes.

Notes

For a richer flavor, use bone-in, skin-on chicken thighs. Be careful not to burn the garlic, as it will become bitter. Simmer the sauce gently to prevent it from separating. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. Adding a pinch of nutmeg to the sauce can enhance the creamy flavor.