Tender chicken, golden crispy potatoes, and a rich garlic cream sauce come together in one comforting dinner. It's simple enough for a weeknight but feels like something special.
Preheat your oven to 220°C.
Place the halved potatoes in a bowl and toss them with olive oil, paprika, garlic powder, oregano, salt, and pepper.
Spread them cut-side down on a baking tray and roast for about 30–35 minutes, turning them halfway through, until golden and crispy.
While the potatoes cook, season the chicken with paprika, garlic powder, salt, and black pepper.
Heat the olive oil in a large oven-safe skillet over medium-high heat.
Cook the chicken for about 4–6 minutes per side, depending on thickness, until golden and cooked through. Transfer it to a plate.
Reduce the heat to medium and add the butter.
Add the minced garlic and cook for about 30 seconds, just until fragrant.
Pour in the chicken stock and scrape the browned bits from the bottom of the pan.
Add the cream and Italian herbs. Simmer gently for 2–3 minutes.
Stir in the Parmesan and continue cooking until the sauce becomes slightly thicker.
Return the chicken to the skillet and spoon some of the sauce over it.
Add the crispy potatoes around the chicken.
Garnish with fresh parsley if desired.
Serve immediately while the sauce is warm and creamy.
You can replace Parmesan with another hard cheese that melts well. Baby potatoes can also be replaced with regular potatoes cut into small pieces.
Store leftovers in a sealed container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave until heated through.
Yes. Just avoid overcooking them because they are leaner than chicken thighs.
Yes. The sauce will still be creamy, although Parmesan adds extra flavor and helps thicken it.
You can, but the sauce will be noticeably lighter and thinner.
Enjoy!
— Chef Robin
