Description
A rich and comforting creamy garlic chicken skillet served with crispy roasted baby potatoes, perfect for a hearty dinner.
Ingredients
- 500g chicken breast, cut into chunks
- 2 tbsp olive oil
- Salt & black pepper to taste
- 2 garlic cloves, minced
- 200ml heavy cream
- 50g cream cheese (optional)
- 1 tsp dried parsley or mixed herbs
- 1 tsp Dijon mustard (optional)
- 600g baby potatoes, halved
- 2 tbsp olive oil (for potatoes)
- Salt & pepper (for potatoes)
- Chopped fresh parsley for garnish
Instructions
1. Preheat oven to 200°C (400°F). Toss halved baby potatoes with olive oil, salt, and pepper, then roast for 25–30 minutes until golden and crisp.
2. Season chicken with salt and pepper. Heat olive oil in a skillet over medium heat and sauté the chicken until browned and cooked through. Remove and set aside.
3. In the same pan, sauté minced garlic for about 1 minute until fragrant.
4. Add heavy cream, cream cheese, Dijon mustard, and dried herbs. Stir until smooth and simmer for 2–3 minutes.
5. Return the cooked chicken to the pan and stir to coat in the creamy sauce. Heat for another 2–3 minutes until warmed through.
6. Serve the creamy garlic chicken alongside roasted potatoes and garnish with fresh parsley.
Notes
For extra flavor, add a splash of white wine before the cream.
You can substitute chicken thighs for a juicier option.
Adjust thickness of the sauce by adding a little chicken broth if needed.
Best served immediately while hot and creamy.
Nutrition
- Serving Size: 1 serving
- Calories: 680 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 42 g
- Saturated Fat: 18 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 165 mg