This Grilled Chicken with Garlic Herb Cream Sauce and Roasted Baby Potatoes is a comforting yet elegant meal that delivers bold flavor and satisfying texture. Juicy grilled chicken breasts are topped with a velvety, herb-infused cream sauce and served beside crispy, oven-roasted baby potatoes for a balanced, complete dish that’s perfect for both weeknights and special occasions.

Why You’ll Love This Recipe

This recipe brings together a restaurant-quality dish with the ease of home cooking. The grilled chicken is juicy and flavorful with a slight char, the garlic herb sauce is luxuriously creamy and aromatic, and the golden roasted potatoes add just the right amount of crispiness. It’s a well-rounded, satisfying plate that looks and tastes impressive—yet requires simple ingredients and straightforward steps.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Chicken:

• boneless, skinless chicken breasts
• olive oil
• garlic powder
• smoked paprika
• salt and pepper

For the Garlic Herb Cream Sauce:

• butter
• garlic cloves, minced
• all-purpose flour
• heavy cream
• grated Parmesan cheese
• fresh parsley, finely chopped
• fresh basil or spinach, finely chopped
• salt and black pepper

For the Roasted Potatoes:

• baby potatoes, halved
• olive oil
• dried oregano
• salt and pepper
• fresh chopped parsley (for garnish)

Directions

1. Preheat the oven to 425°F (220°C).
2. Prepare the potatoes: Toss halved baby potatoes with olive oil, oregano, salt, and pepper. Spread them in a single layer on a baking sheet. Roast for 25–30 minutes, or until golden and crisp on the outside and tender inside.
3. Season the chicken: Rub the chicken breasts with olive oil, garlic powder, smoked paprika, salt, and pepper.
4. Grill the chicken: Heat a grill pan or skillet over medium-high heat. Grill the chicken for 5–6 minutes per side, or until nicely charred and cooked through (internal temperature should reach 165°F or 74°C). Let rest for 5 minutes before slicing.
5. Make the cream sauce: In a small saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
6. Whisk in the flour and cook for another minute to form a roux.
7. Slowly pour in the heavy cream, whisking constantly to avoid lumps. Simmer gently until thickened, about 3–4 minutes.
8. Stir in Parmesan cheese, fresh parsley, basil or spinach, salt, and pepper. Simmer for 2–3 minutes more, then remove from heat.
9. Assemble the dish: Slice the grilled chicken and serve topped with warm garlic herb cream sauce. Plate alongside roasted baby potatoes. Garnish with extra fresh herbs if desired.

Servings and timing

• Servings: 2–3
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: Approximately 45 minutes

Variations

• Chicken Thighs: Use boneless chicken thighs instead of breasts for extra juiciness.
• Low-Carb Option: Replace the potatoes with roasted cauliflower or sautéed zucchini.
• Add Vegetables: Roast carrots, Brussels sprouts, or green beans along with the potatoes.
• Spicy Version: Add a pinch of red pepper flakes to the cream sauce for a bit of heat.
• Cheese Alternatives: Substitute Parmesan with Pecorino Romano or Asiago for a sharper flavor.

Storage/Reheating

• Refrigeration: Store chicken, sauce, and potatoes in separate airtight containers for up to 3 days.
• Freezing: The cooked chicken can be frozen for up to 2 months. Avoid freezing the cream sauce, as it may separate upon thawing.
• Reheating: Reheat the chicken and potatoes in a 350°F (175°C) oven for best texture. Rewarm the cream sauce gently on the stovetop, whisking to restore its consistency.

FAQs

Can I use half-and-half instead of heavy cream?

Yes, though the sauce will be slightly thinner. You may need to simmer it a bit longer to achieve the same consistency.

Can I make the sauce in advance?

Yes, you can prepare it up to 1 day ahead and store it in the refrigerator. Reheat gently and stir well before serving.

How do I know when the chicken is fully cooked?

Use a meat thermometer—chicken is done when the internal temperature reaches 165°F (74°C).

Can I bake the chicken instead of grilling?

Yes, bake at 400°F (200°C) for 20–25 minutes or until cooked through.

What herbs work best in the cream sauce?

Fresh parsley and basil are recommended, but you can also use thyme, chives, or tarragon.

Can I use pre-cooked or rotisserie chicken?

Yes, simply reheat the sliced chicken and serve with the sauce and potatoes.

Do I need to peel the baby potatoes?

No, the skin adds texture and nutrients. Just wash and halve them before roasting.

Can I make this dairy-free?

Use plant-based butter and cream alternatives, and omit the Parmesan or use a vegan cheese substitute.

What can I serve with this dish?

A simple green salad or steamed vegetables make excellent accompaniments.

How do I prevent the cream sauce from curdling?

Avoid high heat and stir constantly. Add cheese after the cream has thickened and the heat is reduced.

Conclusion

Grilled Chicken with Garlic Herb Cream Sauce and Roasted Baby Potatoes is a comforting, satisfying meal that brings flavor and elegance to the table. With a balance of grilled protein, creamy sauce, and crispy potatoes, this dish is sure to become a go-to favorite for both everyday dinners and more refined occasions. Simple ingredients, easy steps, and an indulgent finish make it a winner every time.

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