Creamy Garlic Chicken with Crispy Roasted Potatoes

Instructions:
step 1 Preheat oven to 425°F (220°C).
step 2 Toss halved baby potatoes with olive oil, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and crispy.
step 3 Season the chicken pieces with salt, pepper, paprika, and onion powder.
step 4 Heat olive oil in a large skillet over medium-high heat. Add chicken and sear on all sides until golden and cooked through. Remove and set aside.
step 5 In the same skillet, melt butter and sauté garlic for 1 minute until fragrant.
step 6 Stir in the flour and cook for 1 minute. Gradually whisk in chicken broth, then add heavy cream.
step 7 Simmer the sauce for 3–4 minutes, then stir in Parmesan. Return chicken to the skillet and toss in the creamy sauce. Cook for 2 more minutes.
step 8 Serve the creamy garlic chicken alongside the roasted potatoes. Garnish with chopped parsley.

Storage and Reheating Tips:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat chicken gently in a skillet over medium-low heat to avoid curdling the cream sauce. Potatoes can be reheated in the oven or air fryer to maintain their crispiness.