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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Add garlic: Stir in the minced garlic and sauté for about 30 seconds until the garlic becomes fragrant, infusing the dish with its aroma.
- 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.
- 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.
- 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.
- 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
