Creamy Garlic Chicken and Potatoes Recipe
This Italian-inspired creamy garlic chicken and potatoes combines tender chicken breasts with waxy potatoes in a rich, garlicky sauce that's comfort food at its finest. The dish draws from traditional Italian cooking, where simple ingredients like garlic, cream, and fresh herbs create depth of flavor. Ready in under an hour, it's an elegant weeknight dinner that feels restaurant-quality.
Ingredients
- 4 boneless, skinless chicken breasts (about 600g)
- 600g waxy potatoes, cut into 2cm cubes
- 6 cloves garlic, minced
- 240ml heavy cream (or whole milk)
- 120ml chicken broth
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 teaspoons fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- ½ teaspoon Dijon mustard
- Salt and black pepper to taste
- 30g Parmigiano-Reggiano, grated
- 2 tablespoons dry white wine (optional)
Instructions
-
Cut potatoes into 2cm cubes and place in a pot of cold salted water. Bring to a boil and cook for 8-10 minutes until just tender but still firm. Drain and set aside.
-
Season chicken breasts on both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat.
-
Add chicken to the hot skillet and cook for 5-6 minutes per side until golden brown and cooked through (165°F internal temperature). Remove chicken to a plate.
-
In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1-2 minutes, stirring constantly, until fragrant but not browned.
-
Pour white wine into the skillet, if using, and scrape up any browned bits from the bottom. Add chicken broth, cream, mustard, rosemary, and thyme. Stir to combine.
-
Return chicken to the skillet and add the cooked potatoes. Simmer over medium heat for 8-10 minutes until the sauce reduces slightly and coats the ingredients.
-
Stir in grated Parmigiano-Reggiano and adjust seasoning with salt and pepper. Simmer for 2 more minutes until cheese melts into the sauce.
Substitutions
- Use boneless pork loin chops instead of chicken for a variation
- Substitute heavy cream with crème fraîche for a slightly tangy flavor
- Use red potatoes or fingerling potatoes if waxy potatoes are unavailable
- Replace Parmigiano-Reggiano with Pecorino Romano for a sharper cheese note
Tips
- Don't overcook the chicken; use a meat thermometer to ensure it reaches exactly 165°F (74°C) for juicy results
- Pre-cooking the potatoes ensures they finish at the same time as the sauce reduces, preventing mushy or undercooked pieces
- Fresh herbs make a significant difference; dried herbs can be used at half the quantity but add them earlier for more flavor infusion
- Stir the sauce gently during cooking to avoid breaking up the tender chicken
This dish reflects the Italian philosophy of cooking with minimal ingredients prepared with care and technique. While not from a specific region, it embodies the Northern Italian tradition of combining cream and garlic in stovetop braises, similar to preparations found in Piedmont and Liguria.
Frequently Asked Questions
How long does Creamy Garlic Chicken and Potatoes Recipe take to make?
Creamy Garlic Chicken and Potatoes Recipe takes about 50 minutes total — 15 minutes of prep and 35 minutes of cooking — and makes 4 servings.
What can I substitute in Creamy Garlic Chicken and Potatoes Recipe?
You can adapt it easily: Use boneless pork loin chops instead of chicken for a variation; Substitute heavy cream with crème fraîche for a slightly tangy flavor; Use red potatoes or fingerling potatoes if waxy potatoes are unavailable.
How should I store leftover Creamy Garlic Chicken and Potatoes Recipe?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days and reheat gently before serving.
Loading comments...