Creamy Herb Chicken Potatoes (Printable Version)
Tender chicken and potatoes in a rich herb-infused creamy sauce. A comforting one-pan meal ready in under an hour.
# What You'll Need:
→ Meat & Dairy
01 - 4 boneless, skinless chicken breasts
02 - 1 cup heavy cream
03 - 2 tablespoons unsalted butter
04 - 2 tablespoons grated Parmesan cheese
→ Vegetables
05 - 1.5 lbs baby potatoes, halved or quartered
06 - 3 cloves garlic, minced
07 - 1 small yellow onion, finely chopped
→ Herbs & Seasonings
08 - 1 tablespoon fresh thyme leaves
09 - 1 tablespoon fresh parsley, chopped
10 - 1 tablespoon fresh rosemary, chopped
11 - 0.5 teaspoon salt
12 - 0.5 teaspoon black pepper
13 - 0.5 teaspoon paprika
→ Liquids
14 - 1 cup low-sodium chicken stock
# Step-by-Step:
01 - Rub both sides of each chicken breast with the salt, pepper, and paprika, ensuring even coverage.
02 - Melt butter in a large skillet or Dutch oven over medium-high heat. Add chicken breasts and sear for 2-3 minutes per side until golden brown. Transfer chicken to a plate, leaving rendered fat in the pan.
03 - In the same skillet, add onion and garlic. Sauté until fragrant and softened, approximately 2 minutes.
04 - Add potatoes, thyme, rosemary, and a pinch of salt and pepper. Stir thoroughly to coat potatoes in the herb-infused butter.
05 - Pour in chicken stock and bring to a gentle simmer. Return chicken breasts to the pan, placing them directly on top of the potatoes.
06 - Cover and reduce heat to low. Cook for 20-25 minutes until potatoes are fork-tender and chicken reaches an internal temperature of 165°F.
07 - Remove lid and stir in heavy cream and Parmesan cheese. Simmer uncovered for 3-5 minutes, stirring occasionally, until sauce thickens and coats the back of a spoon.
08 - Sprinkle chopped parsley over the top. Serve immediately, spooning the creamy herb sauce generously over chicken and potatoes.
# Expert Advice:
01 -
- Everything cooks in one pan, which means maximum flavor and minimum cleanup
- The creamy herb sauce transforms simple ingredients into something restaurant-worthy
- It's forgiving enough for weeknight cooking but impressive enough for guests
02 -
- Don't rush the initial sear on the chicken, those browned bits are the secret to a deeply flavorful sauce
- The sauce will thicken as it stands, so don't panic if it looks slightly thin right after adding the cream
03 -
- Pat the chicken completely dry before seasoning for the best golden sear
- If the sauce looks too thick at any point, add more stock a tablespoon at a time