Garlic Chicken with Crispy Broccoli and Creamy Potato Sauce

This dish brings together the best of comfort food with a touch of Peruvian inspiration. Juicy pan-seared chicken breasts are seasoned with garlic powder and served alongside crispy roasted broccoli and tender Yukon Gold potatoes. The star of the show is a creamy, tangy sauce made with cream cheese, fresh lime and a hint of jalapeño-reminiscent of the classic papa a la huancaína.

Whether you’re looking for a new weeknight favorite or a way to explore global flavors, this recipe delivers satisfying textures and bright, bold tastes. The sauce ties everything together beautifully, making each bite feel special.

Log in to save recipes and build weekly shopping lists.

Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

2 ounce Cream CheeseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 400°F. Place the potatoes in a medium pot and add enough water to cover by 1 inch. Add a pinch of salt and bring to a boil. Cook until easily pierced with a knife, 25-30 minutes. Drain and set aside to cool.
2. On a baking sheet, toss the broccoli with a drizzle of olive oil and season with salt and pepper. Roast until lightly browned and crisp, 15-20 minutes, tossing halfway through.
3. Meanwhile, mince the chives. Mince or grate the garlic. Zest the lime until you have ½ teaspoon zest, then cut the lime in half. Mince the jalapeño, removing seeds and ribs for less heat. Wash your knife, cutting board and hands after handling the jalapeño.
4. On a cutting board, combine the garlic, jalapeño, a pinch of salt and a drizzle of olive oil. Mash into a paste using the side of your knife. Transfer to a small bowl and add the cream cheese, lime zest, juice from the lime, half the chives and 1 tablespoon olive oil. Stir until combined. Add water 1 teaspoon at a time until the sauce is drizzly. Season with salt and pepper.
5. Heat a drizzle of olive oil in a large pan over medium-high heat. Season the chicken breasts all over with garlic powder, salt and pepper. Cook until no longer pink in the center, 5-6 minutes per side. Let rest a few minutes, then thinly slice.
6. Once the potatoes are cool enough to handle, cut them into ¼-inch-thick slices. Divide the potatoes, broccoli and chicken between plates. Drizzle the sauce over the potatoes and sprinkle with the remaining chives.

Recipe Tips

FAQ

Can I use a different type of potato?

Yes, any waxy potato like red or fingerling works well. Avoid starchy potatoes like russets as they may fall apart.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken and broccoli in the oven or microwave and potatoes with sauce gently on the stovetop.

Can I make this dairy-free?

You can substitute the cream cheese with a dairy-free alternative, but the sauce texture and flavor will change slightly.