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Creamy Garlic Chicken with Crispy Roasted Potatoes

This high-protein dinner features tender chicken breasts smothered in a velvety garlic sauce served alongside perfectly crisp roasted potatoes, delivering 40 grams of protein per serving in just 40 minutes. The recipe combines smart ingredient choices for a restaurant-quality meal that's both satisfying and nutritionally balanced.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

Ingredients
  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 2 tablespoons olive oil
  • 6 cloves garlic, minced
  • 1 cup chicken broth
  • ½ cup heavy cream or Greek yogurt
  • ¼ cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Fresh parsley for garnish
  • 2 lbs Yukon Gold potatoes, cubed
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon onion powder
  • Salt and pepper to taste

Method
 

Instructions
  1. Prepare the Potatoes - Preheat your oven to 425°F (220°C). Toss cubed potatoes with olive oil, garlic powder, paprika, onion powder, salt, and pepper. Spread them evenly on a baking sheet lined with parchment paper.
  2. Roast the Potatoes - Bake potatoes for 25-30 minutes, flipping halfway through, until golden brown and crispy. This high-heat method ensures perfect crispiness without excess oil.
  3. Cook the Chicken - While potatoes roast, season chicken breasts with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 6-7 minutes per side until golden and cooked through (165°F internal temperature). Remove chicken and set aside.
  4. Make the Creamy Garlic Sauce - In the same skillet, add minced garlic and cook for 30 seconds until fragrant. Pour in chicken broth and scrape up any browned bits. Reduce heat to medium, stir in heavy cream and Parmesan cheese until sauce thickens slightly.
  5. Combine and Serve - Return chicken to the skillet, spooning sauce over the top. Serve immediately with crispy roasted potatoes, garnished with fresh parsley.

Notes

Pat chicken dry before seasoning for better browning. Use Greek yogurt instead of cream for extra protein with fewer calories. Cut potatoes uniformly for even cooking. Don't overcrowd the pan when roasting potatoes. Let chicken rest 5 minutes before slicing for juicier results.