Creamy Herb Chicken & Potatoes Recipe

Introduction

This Creamy Herb Chicken & Potatoes recipe is a comforting one-pan meal perfect for busy weeknights. Tender chicken breasts cooked in a rich, flavorful herb sauce with tender baby potatoes make it both hearty and delicious.

Ingredients

• 4 pieces boneless skinless chicken breasts
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 2 tablespoons olive oil
• 1 1/2 pounds baby potatoes, halved
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• 2 tablespoons fresh parsley, chopped

Instructions

1. Step 1: Season the chicken breasts on both sides with salt, pepper, and garlic powder.
2. Step 2: Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear for 4–5 minutes per side until golden brown. Remove to a plate and set aside.
3. Step 3: In the same skillet, add the baby potatoes and cook for 5–7 minutes, stirring occasionally, until they start to brown.
4. Step 4: Stir in the minced garlic and cook for 30 seconds until fragrant.
5. Step 5: Pour in the chicken broth and heavy cream, then add the dried thyme, oregano, and parsley. Stir to combine and bring to a gentle simmer.
6. Step 6: Reduce the heat to medium-low, stir in the Parmesan cheese and butter until melted and the sauce is smooth.
7. Step 7: Nestle the seared chicken breasts back into the skillet among the potatoes. Cover and simmer for 12–15 minutes, or until the chicken is cooked through and the potatoes are tender.
8. Step 8: Adjust seasoning with additional salt and pepper if needed. Garnish with fresh parsley before serving.

Tips & Variations

• Use baby red or Yukon gold potatoes for a creamier texture. Red potatoes hold their shape well when cooked.
• For extra flavor, add a splash of white wine before simmering the sauce.
• Substitute fresh herbs for dried if available, using three times the amount for a brighter taste.
• Add sliced mushrooms or spinach during the simmering step to incorporate more vegetables.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave to prevent the cream sauce from breaking. Add a splash of broth or cream if the sauce thickens too much when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken instead of boneless breasts?

Yes, but cooking time will be longer. Ensure the chicken reaches an internal temperature of 165°F (74°C) before serving.

Is there a dairy-free option for this recipe?

You can substitute the heavy cream with coconut cream or a plant-based alternative, and use nutritional yeast instead of Parmesan to keep it dairy-free.

Creamy Herb Chicken & Potatoes Recipe

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★★★★★

4.6 from 144 reviews

• Author: Hugo
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

This Creamy Herb Chicken & Potatoes recipe features tender seared chicken breasts simmered in a luscious herb-infused cream sauce with golden baby potatoes. The combination of garlic, Parmesan, and fresh herbs creates a comforting and flavorful one-pan dish perfect for any weeknight dinner.

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Ingredients

Scale 1x2x3x

Chicken

• 4 pieces boneless skinless chicken breasts
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 2 tablespoons olive oil

Potatoes & Sauce

• 1 1/2 pounds baby potatoes, halved
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• 2 tablespoons fresh parsley, chopped

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Instructions

1. Season the chicken: Generously season both sides of the boneless skinless chicken breasts with salt, black pepper, and garlic powder to enhance their flavor before cooking.
2. Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear them for 4 to 5 minutes on each side until they develop a golden-brown crust. Remove the chicken from the skillet and set aside on a plate.
3. Cook the potatoes: In the same skillet, add the halved baby potatoes. Cook them for 5 to 7 minutes, stirring occasionally, until they begin to brown and soften.
4. Add garlic: Stir in the minced garlic and sauté for about 30 seconds until the garlic becomes fragrant, infusing the dish with its aroma.
5. Create the sauce: Pour in the chicken broth and heavy cream into the skillet. Add dried thyme, oregano, and parsley. Stir everything well to combine and bring the mixture to a gentle simmer.
6. Incorporate cheese and butter: Reduce the heat to medium-low and stir in grated Parmesan cheese and unsalted butter. Continue stirring until the cheese and butter melt completely, forming a smooth and creamy sauce.
7. Simmer chicken and potatoes: Nestle the seared chicken breasts back into the skillet among the potatoes. Cover the skillet with a lid and simmer for 12 to 15 minutes, or until the chicken is fully cooked through and the potatoes are tender.
8. Final seasoning and garnish: Taste and adjust seasoning with additional salt and pepper if necessary. Garnish the dish with freshly chopped parsley before serving for a burst of color and freshness.

Notes

• Use baby potatoes for quicker cooking and a tender texture.
• To ensure chicken is cooked thoroughly, internal temperature should reach 165°F (75°C).
• You can substitute heavy cream with half-and-half for a lighter sauce, but it will be less rich.
• For extra flavor, add a splash of white wine before simmering the sauce.
• This dish pairs well with steamed green vegetables or a crisp salad.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Keywords: Creamy Herb Chicken, Chicken and Potatoes, One-Pan Chicken Recipe, Cream Sauce Chicken, Easy Dinner, Herbed Chicken Breast