This comforting and delicious meal brings together tender, pan-seared chicken bathed in a rich, garlicky cream sauce, perfectly complemented by flavorful herbed roasted potatoes and a side of fluffy white rice. It’s a harmonious blend of textures and classic flavors that’s sure to become a family favorite.
Yields: 4 servings
Prep time: 20 minutes
Cook time: 35-40 minutes
Ingredients:
Creamy Garlic Chicken:
1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
2 tbsp olive oil
6 cloves garlic, minced 
1.5 cups heavy cream
½ cup chicken broth
¼ cup grated Parmesan cheese (optional, for extra richness) 
2 tbsp fresh parsley, chopped (for garnish) 
Salt & freshly cracked black pepper to taste
Herbed Potatoes:
1.5 lbs Yukon Gold or red potatoes, scrubbed clean and cut into 1-inch cubes
2 tbsp olive oil
1 tbsp dried mixed herbs (e.g., Italian seasoning, or a mix of oregano, thyme, rosemary)
1 tsp garlic powder
Salt & freshly cracked black pepper to taste
Fluffy Rice:
1 cup long-grain white rice (e.g., Basmati or Jasmine)
2 cups water
½ tsp salt
1 tsp butter or a drizzle of olive oil (optional)
Instructions:
Prepare Herbed Potatoes:
Preheat oven to 200°C (400°F). Line a large baking sheet with parchment paper.
In a large bowl, toss potato cubes with 2 tbsp olive oil, dried mixed herbs, garlic powder, salt, and pepper.
Spread in a single layer on the prepared baking sheet. Roast for 30-35 minutes, or until golden brown and tender, flipping halfway through for even crisping.
Cook Fluffy Rice:
While potatoes roast, rinse rice under cold water until water runs clear.
In a medium saucepan with a tight-fitting lid, combine rinsed rice, 2 cups water, and salt. Add butter/olive oil if using.
Bring to a rolling boil over high heat. Once boiling, immediately reduce heat to the lowest setting, cover tightly, and simmer for 15-18 minutes, or until all water is absorbed.
Remove from heat and let stand, covered, for 5-10 minutes. Do not lift the lid. Fluff with a fork before serving.
Prepare Creamy Garlic Chicken:
While rice and potatoes cook, season chicken pieces generously with salt and pepper.
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes, stirring occasionally, until browned on all sides and cooked through. Remove chicken from the skillet and set aside.
Reduce heat to medium. Add minced garlic to the same skillet and sauté for 1 minute until fragrant (do not let it burn).
Pour in the heavy cream and chicken broth. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pan. Cook for 5-7 minutes, stirring occasionally, until the sauce slightly thickens.
If using, stir in the Parmesan cheese until melted and smooth.
Return the cooked chicken to the skillet with the cream sauce. Stir to coat the chicken. Taste and adjust seasoning if needed.
Assemble & Serve:
Serve the creamy garlic chicken alongside generous portions of the herbed potatoes and fluffy rice.
Garnish the chicken with fresh chopped parsley before serving.
Tips for Success:
Chicken Browning: Ensure chicken pieces are well-browned before adding cream for maximum flavor. Cook in batches if necessary to avoid overcrowding the pan.
Garlic in Sauce: Be careful not to burn the garlic when sautéing it for the sauce, as burnt garlic can taste bitter.
Rice Rinsing: Rinsing the rice helps remove excess starch, preventing it from becoming sticky and ensuring a fluffier texture.
Potato Crispiness: Ensure potatoes are in a single layer on the baking sheet for optimal browning and crispiness.
Herb Freshness: While dried herbs work well, fresh herbs (like rosemary, thyme, or oregano) can elevate the flavor of the potatoes significantly.
