Creamy Herb Chicken Potatoes (Printable version)
Tender chicken and baby potatoes in a silky herb cream sauce, finished with Parmesan and fresh parsley.
# List of ingredients:
→ Meat & Dairy
01 - 4 boneless, skinless chicken breasts
02 - 1 cup heavy cream
03 - 2 tablespoons unsalted butter
04 - 2 tablespoons grated Parmesan cheese (optional)
→ Vegetables
05 - 1 1/2 pounds 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 or 1 teaspoon dried thyme
09 - 1 tablespoon fresh parsley, chopped, plus more for garnish
10 - 1 tablespoon fresh rosemary, chopped
11 - 1/2 teaspoon salt
12 - 1/2 teaspoon black pepper
13 - 1/2 teaspoon paprika
→ Liquids
14 - 1 cup low-sodium chicken stock
# Directions:
01 - Coat chicken breasts on both sides with salt, black pepper, and paprika.
02 - Melt unsalted butter in a large skillet or Dutch oven over medium-high heat. Add the chicken breasts and sear for 2 to 3 minutes per side until golden; transfer to a plate. The chicken should not be fully cooked.
03 - In the same skillet, add chopped onion and minced garlic. Sauté for approximately 2 minutes until softened and aromatic.
04 - Add halved or quartered baby potatoes, fresh thyme, rosemary, and a pinch of salt and pepper. Stir to coat potatoes thoroughly in herbs and butter.
05 - Pour in chicken stock and bring to a gentle simmer. Arrange the seared chicken breasts on top of the potato mixture.
06 - Cover and cook on low heat for 20 to 25 minutes, or until the potatoes are fork-tender and the chicken is cooked through.
07 - Remove the lid. Stir in heavy cream and Parmesan cheese if using. Allow to simmer uncovered for 3 to 5 minutes until the sauce thickens slightly.
08 - Sprinkle with chopped fresh parsley. Serve hot, spooning the creamy herb sauce over the chicken and potatoes.
# Expert Advice:
01 -
- Shhh: The sauce makes even leftover veggies taste like restaurant food.
- It’s a true one-pan wonder—I can cook the whole meal and still have time for a chat before eating.
02 -
- Once I rushed the potatoes and ended up with bites that were disappointingly crunchy—test a few pieces before turning off the heat.
- Stirring the cream in slowly after removing the lid avoids a sauce that splits or curdles.
03 -
- Searing the chicken golden while keeping the inside barely cooked ensures perfect texture at the end.
- A sprinkle of chopped herbs just before serving wakes up all the flavors.