Description
A rich and comforting creamy garlic chicken skillet served with crispy roasted baby potatoes, perfect for an easy yet indulgent dinner.
Ingredients
- For the Chicken:
- 500g chicken breast, cut into chunks
- 2 tbsp olive oil
- Salt & black pepper
- 2 garlic cloves, minced
- 200ml heavy cream
- 50g cream cheese (optional)
- 1 tsp dried parsley or mixed herbs
- 1 tsp Dijon mustard (optional)
- For the Potatoes:
- 600g baby potatoes, halved
- 2 tbsp olive oil
- Salt & pepper
- Chopped fresh parsley (for garnish)
Instructions
1. Preheat oven to 200°C (400°F). Toss halved 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 and sauté chicken until browned and cooked through. Remove and set aside.
3. In the same pan, sauté minced garlic for 1 minute until fragrant.
4. Add heavy cream, cream cheese, Dijon mustard, and herbs. Stir until smooth and let simmer for 2–3 minutes.
5. Return chicken to the pan, coat with sauce, and heat through. Serve with roasted potatoes and garnish with fresh parsley.
Notes
For extra flavor, add a splash of white wine to the sauce before the cream.
You can substitute chicken thighs for juicier meat.
Parboiling potatoes for 5 minutes before roasting can make them extra fluffy inside.
Adjust cream thickness by adding a little chicken broth if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 680
- Sugar: 3g
- Sodium: 420mg
- Fat: 42g
- Saturated Fat: 20g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 165mg