Mediterranean Creamy Garlic Chicken with Roasted Baby Potatoes
This rich and comforting dish is a perfect blend of Mediterranean flair and creamy garlic indulgence. Featuring perfectly seared chicken breasts in a velvety garlic-Parmesan cream sauce, served alongside crispy roasted baby potatoes infused with herbs—this meal offers a balance of flavor, texture, and nourishment. It’s a one-pan inspired meal that’s cozy enough for weeknights but elegant enough for guests.
Time Required:
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 50–55 minutes
Ingredients
For the Roasted Baby Potatoes:
1.5 lbs baby potatoes, halved
2 tbsp olive oil
½ tsp garlic powder
½ tsp dried thyme
Salt and pepper, to taste
For the Creamy Garlic Chicken:
2 large boneless, skinless chicken breasts, halved horizontally (to make 4 thin cutlets)
1 tbsp olive oil
2 tbsp butter
4 garlic cloves, minced
½ cup chicken broth
¾ cup heavy cream
¼ cup grated Parmesan cheese
½ tsp Italian seasoning
Salt and pepper, to taste
1 tbsp fresh parsley, chopped (for garnish)
Instructions
Roast the Potatoes
Preheat your oven to 425°F (220°C).
In a large bowl, toss the halved baby potatoes with olive oil, garlic powder, dried thyme, salt, and pepper.
Spread the potatoes cut-side down on a baking sheet lined with parchment.
Roast for 25–30 minutes, flipping once halfway through, until golden and crispy on the edges.
Prepare the Chicken
While the potatoes roast, season the halved chicken breasts with salt, pepper, and a pinch of Italian seasoning.
Heat 1 tbsp olive oil in a large skillet over medium-high heat.
Sear the chicken cutlets for 4–5 minutes per side, until golden and cooked through (internal temp should reach 165°F / 74°C).
Remove the chicken from the skillet and set aside.
Make the Creamy Garlic Sauce
In the same skillet, reduce heat to medium and add 2 tbsp butter.
Add the minced garlic and sauté for 30 seconds to 1 minute, until fragrant but not browned.
Pour in the chicken broth, scraping up any browned bits. Let it simmer for 2–3 minutes to reduce slightly.
Stir in the heavy cream, Parmesan cheese, and Italian seasoning. Simmer gently for 3–5 minutes, stirring frequently, until the sauce thickens.
Season with salt and pepper to taste.
Combine & Serve
Return the cooked chicken to the skillet, spooning sauce over the top.
Let it simmer for another 2 minutes to absorb flavor.
Garnish with chopped fresh parsley.
Serve hot with the roasted baby potatoes on the side.
Tips
Slice Chicken Evenly:
Halving the chicken breasts ensures quick, even cooking and a better sear.
Dry the Chicken Before Searing:
Pat chicken dry with paper towels for a nice golden crust and to prevent steaming.
Deglaze Well:
After searing the chicken, scrape up all the flavorful browned bits from the pan with broth—this builds a richer, deeper sauce.
Don’t Overheat the Cream Sauce:
Keep it at a gentle simmer. Boiling can cause the cream or cheese to separate.
Toss Potatoes Cut-Side Down:
Placing them flat side down on the pan gives the crispiest, caramelized edges.
Variations
Protein Swaps:
Chicken Thighs: Juicier and more forgiving than breasts; great for a richer result.
Shrimp or Salmon: Both pair beautifully with creamy garlic sauce.
Vegetarian Option: Try pan-seared halloumi, portobello mushrooms, or tofu instead.
Potato Alternatives:
Sweet Potatoes: Add a slightly sweet balance to the savory cream.
Cauliflower or Carrots: Roast them in the same seasoning for a lower-carb option.
Crispy Polenta Rounds: For a more Mediterranean flair.
Creamy Sauce Upgrades:
Add Spinach or Kale: Stir in just before the chicken goes back in.
Sun-Dried Tomatoes or Olives: Chop and mix into the sauce for a burst of Mediterranean flavor.
Lemon Zest: Add for a subtle brightness.
Cheese Variations:
Feta Cheese Crumbles: Use instead of or with Parmesan for a briny Mediterranean touch.
Cream Cheese or Mascarpone: Adds creaminess if you prefer it over heavy cream.
Herb Options:
Try rosemary, basil, or dill instead of parsley depending on your side dishes.
Serving Ideas:
Serve over couscous, quinoa, pasta, or crusty bread to soak up the sauce.
Add a crisp cucumber-tomato salad or grilled zucchini on the side for freshness.
Q&A
Q: Can I use milk instead of heavy cream?
A: You can, but the sauce will be much thinner and less rich. If using milk, add a teaspoon of cornstarch or flour to thicken, and simmer gently.
Q: Can I prep this meal ahead of time?
A: Yes. You can roast the potatoes and cook the chicken up to a day in advance. Store them separately and reheat the sauce gently on the stovetop before serving.
Q: How do I make this dish dairy-free?
A: Use full-fat coconut milk or an unsweetened dairy-free creamer in place of the heavy cream, and skip or sub the Parmesan with nutritional yeast or a dairy-free cheese alternative.
Q: Can I bake everything together?
A: While the potatoes need a high-heat roast, you could transfer the finished chicken and sauce to a baking dish and broil for 2–3 minutes for a bubbly, golden finish.
Q: What’s a good side to serve with this?
A: A side salad with cucumbers, tomatoes, olives, and lemon vinaigrette complements this perfectly. Steamed green beans or grilled zucchini also pair well.
Nutrition Facts (Per Serving — serves 3)
Approximate values, assuming all sauce is used and divided evenly:
Calories: 520–580 kcal
Protein: 32–35g
Fat: 32–36g
Saturated Fat: 14g
Carbohydrates: 25–30g
Fiber: 3–4g
Sugars: ~2g
Cholesterol: ~110mg
Sodium: 500–600mg
These values may vary slightly depending on brands and exact portion sizes.
Conclusion
Mediterranean Creamy Garlic Chicken with Roasted Baby Potatoes is the perfect dish for when you crave something hearty yet balanced. The crisp-tender roasted potatoes and juicy seared chicken are enveloped in a decadent yet fresh garlic-Parmesan cream sauce that screams comfort with a Mediterranean soul.
It’s flexible, approachable, and ideal for weeknight meals or weekend dinners alike—packed with flavor, full of satisfying textures, and easily adaptable to your dietary preferences.