Creamy Garlic Chicken with Roasted Baby Potatoes

Ingredients

For the Chicken:

4 chicken breasts (or thighs)

2 tbsp olive oil

1 tbsp butter

4–5 garlic cloves, minced

1 cup heavy cream

1/2 cup chicken broth

1 tsp dried oregano

1 tsp dried thyme

Fresh parsley, chopped

Salt & black pepper to taste

Optional: parmesan cheese (for extra creaminess)

For the Roasted Baby Potatoes:

500g baby potatoes

2 tbsp olive oil

1 tsp paprika

1 tsp garlic powder

Salt & pepper

Fresh parsley

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Instructions

1. Roast the Baby Potatoes
2. Preheat oven to 200°C (400°F).
3. Wash baby potatoes and dry them.
4. Toss potatoes with olive oil, paprika, garlic powder, salt, and pepper.
5. Spread on a baking tray and roast for 25–30 minutes, until golden and crispy.
6. Sprinkle with fresh parsley.

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2. Cook the Chicken
3. Season chicken with salt, pepper, oregano, and thyme.
4. Heat olive oil and butter in a pan over medium-high heat.
5. Sear chicken on both sides for 5–6 minutes each, until golden brown. Remove and set aside.

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3. Make the Creamy Garlic Sauce
4. In the same pan, add minced garlic and sauté for 1 minute.
5. Pour in chicken broth and scrape up any browned bits.
6. Add heavy cream and simmer until thickened.
7. Optional: Add 1–2 tbsp grated parmesan.
8. Add chopped parsley.
9. Return chicken to the pan and coat with sauce.
10. Simmer for 5 minutes until chicken is cooked through.

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4. Serve

Place chicken on a plate, spoon creamy garlic sauce over it, and serve with the roasted baby potatoes.

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If you want, I can give you: ✅ A Moroccan-style version
✅ A healthier version
✅ A French or Arabic translation

Just tell me!