Golden Pan-Seared Chicken in Creamy Garlic Sauce with Crispy Baby Potatoes
There’s something about the sizzle of chicken meeting a hot pan, the gentle perfume of garlic filling the air, and the earthy aroma of baby potatoes roasting until their edges turn golden and crisp. This dish is comfort and elegance wrapped in one, with tender, juicy chicken bathing in a velvety garlic sauce and little nuggets of potato perfection ready to soak it all up. Trust me, you’re going to love this.
Behind the Recipe
I first stumbled upon this recipe one chilly autumn evening when my kitchen windows fogged up from the warmth of cooking. It was meant to be a “clean out the fridge” meal, but the combination of crispy potatoes and creamy garlic chicken quickly turned into a household favorite. It’s the kind of dish that makes you linger at the table just a bit longer, savoring every bite.
Recipe Origin or Trivia
Golden pan-seared chicken is a classic in many European kitchens, often served with a rich sauce and a side of roasted vegetables. The creamy garlic variation has its roots in French farmhouse cooking, where cream and garlic are staples in rustic yet indulgent meals. Pairing it with crispy potatoes mirrors the hearty, satisfying style of countryside fare, yet it easily fits into a modern dinner table.
Why You’ll Love Golden Pan-Seared Chicken in Creamy Garlic Sauce with Crispy Baby Potatoes
Versatile: This recipe works just as well for a weekday dinner as it does for a special occasion.
Budget-Friendly: Uses simple, affordable ingredients you probably already have on hand.
Quick and Easy: With minimal prep and straightforward cooking, you’ll have it ready in under an hour.
Customizable: You can swap herbs, change the type of potato, or even try different proteins.
Crowd-Pleasing: Its rich sauce and crispy potatoes win over adults and kids alike.
Make-Ahead Friendly: You can prep the potatoes and chicken in advance to save time.
Great for Leftovers: The flavors meld beautifully overnight, making the next day’s lunch even better.
Golden Pan-Seared Chicken in Creamy Garlic Sauce with Crispy Baby Potatoes
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Pan-sear, Roast, Simmer
- Cuisine: European
- Diet: Halal
Description
Golden pan-seared chicken nestled in a creamy garlic sauce with thyme, served alongside crispy baby potatoes. It’s cozy, fragrant, and weeknight-easy yet dinner-party worthy.
Ingredients
- 4 boneless skinless chicken breasts
- 500 g baby potatoes, halved
- 6 garlic cloves, minced
- 1 cup heavy cream
- 1 cup chicken stock
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 1 tsp fresh thyme leaves
- 1 tsp fine salt
- 1/2 tsp freshly ground black pepper
Instructions
- Preheat the oven to 200°C, 400°F. Place a rimmed baking tray inside to preheat for extra-crispy potatoes.
- Toss the halved baby potatoes with 1 1/2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper, and 1/2 tsp thyme. Spread on the hot tray in a single layer and roast 25 to 30 minutes, turning once, until deeply golden and crisp.
- While potatoes roast, pat chicken dry and season both sides with the remaining 1/2 tsp salt and 1/4 tsp pepper.
- Heat a large heavy skillet over medium high heat. Add 1 1/2 tbsp olive oil and the butter, then sear chicken 5 to 6 minutes per side until golden and cooked through, internal temp about 74°C, 165°F. Transfer to a warm plate and tent loosely.
- Lower heat to medium, add minced garlic to the same skillet and cook 30 to 45 seconds until fragrant, stirring so it does not brown.
- Pour in chicken stock and simmer 2 minutes, scraping up the browned bits. Stir in heavy cream and the remaining thyme, then simmer 2 to 3 minutes until slightly thickened and silky.
- Return chicken and any juices to the skillet, spoon sauce over, and warm 1 to 2 minutes until glossy.
- Serve the chicken with crispy baby potatoes, ladling extra creamy garlic sauce over the top.
Notes
- Note: If the sauce becomes too thick, whisk in a splash of stock to loosen.
- Rest the chicken 5 minutes before slicing to keep it juicy.
- Preheating the tray helps the potatoes crisp instead of steam.
Nutrition
- Serving Size: 1 chicken breast with potatoes
- Calories: 520
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 140 mg
Keywords: creamy garlic chicken, pan seared chicken, crispy baby potatoes, weeknight dinner, thyme cream sauce, skillet chicken
Chef’s Pro Tips for Perfect Results
Start with room-temperature chicken for even cooking.
Pat the chicken dry before searing for the crispiest golden crust.
Use a heavy skillet to ensure consistent heat distribution.
Don’t rush the potatoes, let them get that deep caramelized crust.
Deglaze the pan with chicken stock to capture all the flavorful bits.
Kitchen Tools You’ll Need
Heavy Skillet: For perfect pan-searing and sauce making.
Oven Tray: To roast the potatoes until golden.
Tongs: For easy turning of chicken without piercing it.
Sharp Knife: To prep garlic, herbs, and potatoes.
Measuring Cups and Spoons: For precise seasoning.
Ingredients in Golden Pan-Seared Chicken in Creamy Garlic Sauce with Crispy Baby Potatoes
The magic of this dish lies in the harmony between rich, creamy sauce, golden chicken, and crispy potatoes.
Ingredient Substitutions
Chicken Breasts: Use chicken thighs for more juiciness.
Baby Potatoes: Swap with fingerling or Yukon Gold potatoes.
Heavy Cream: Use half-and-half for a lighter sauce.
Fresh Thyme: Replace with rosemary or parsley.
Ingredient Spotlight
Garlic: Known for its aromatic punch, garlic transforms when sautéed in butter, becoming sweet and mellow.
Baby Potatoes: Their thin skin crisps beautifully while the inside stays fluffy and soft.
