• Home
  • Categories
  • Cuisine
  • Recipes
    Categories
    Breakfast
    Lunch
    Dinner
    Soups
    Sauces
    Cuisine
    Ukrainian
    Mediterranean
EnglishEng

Customer Services

  • Contacts
  • Terms of use
  • Privacy Policy

Follow us on

FacebookPinterest

© All rights reserved 2025 - 2026

  • Home
  • Categories
  • Dinner
  • Creamy Garlic Chicken and Potatoes
Crispy chicken and potato cubes in a piping hot skillet, generously topped with melted cheese that creates a delicious, golden-brown crust.

Creamy Garlic Chicken and Potatoes

This dish brings together tender seared chicken, golden roasted potatoes, and a smooth, creamy garlic sauce that coats every bite. It’s made from simple, everyday ingredients but delivers deep, comforting flavor. The potatoes are roasted separately to achieve a crisp, lightly browned exterior, while the chicken is cooked on the stovetop and simmered in a rich sauce thickened with flour and enriched with cream. A layer of melted Gouda on top adds an extra touch of richness and makes the dish feel warm and homemade. It’s an easy, satisfying recipe that works well for a cozy weeknight dinner or a hearty lunch, and it’s flexible enough to adjust to your taste.

Super easy
1 Hr0 Mins
6 Servings
DinnerLunch
Share:

Ingredients

For the potatoes

  • Potato
    800 g
  • Ground paprika
    1 tsp.
  • Ground coriander
    1 tsp.
  • Black pepper
    0,5 tsp.
  • Dried dill
    (optional)
    0,5 tsp.
  • Salt
    1 tsp.

For the chicken and sauce

  • Chicken breast
    500 g
  • Onion
    1 pcs
  • Garlic
    6 Clove/s
  • Plain flour
    1 tbsp
  • Chicken broth
    300 mL
  • Light cream (15%)
    200 mL
  • Salt
     to taste
  • Gouda cheese
    100 g
  • Cooking oil
    2 tbsp

For serving

  • Parsley
    (optional)
     to taste

Cooking instructions

  1. 1.

    Preheat the oven to 200°C (390°F).

  2. 2.

    Peel the potatoes and cut them into 3 cm cubes. Add the spices, salt, and sunflower oil. Mix well, spread evenly on a baking sheet, and bake for 30–35 minutes, until soft inside and golden on the outside.

  3. 3.

    While the potatoes are in the oven, cut the chicken into bite-sized pieces (about 3 cm).

  4. 4.

    Finely chop the onion. Peel the garlic and mince it or press it through a garlic press

  5. 5.

    About 15 minutes before the potatoes are done, heat a pan over medium heat, add the oil for frying, and cook the chicken for 5–7 minutes, until the pieces are nicely browned.

  6. 6.

    Add the onion to the pan and cook for about 5 minutes, until it softens.

  7. 7.

    Stir in the garlic and cook for about 1 minute, just until fragrant.

  8. 8.

    Sprinkle the flour over the chicken and onions and stir to coat everything evenly. Cook for 1–2 minutes, stirring constantly.

9.

Slowly pour in the chicken broth, stirring continuously until the sauce thickens.

  • 10.

    Stir in the cream and let the sauce simmer for a few minutes, until it’s smooth and creamy. Taste and add salt if needed.

  • 11.

    Add the roasted potatoes to the pan and gently fold them into the sauce, being careful not to break them.

  • 12.

    Sprinkle the top with grated Gouda. Transfer the pan to the oven and bake for about 10 minutes, until the cheese has melted and is lightly golden.

  • 13.

    If you like, finish with some chopped parsley on top. Serve hot and enjoy.