Creamy Herb Chicken Potatoes (Printable)
Tender chicken and potatoes in a luscious herb cream sauce.
# 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 (optional)
→ Vegetables
05 - 1 ½ 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 (or 1 teaspoon dried thyme)
09 - 1 tablespoon fresh parsley, chopped (plus more for garnish)
10 - 1 tablespoon fresh rosemary, chopped
11 - ½ teaspoon salt
12 - ½ teaspoon black pepper
13 - ½ teaspoon paprika
→ Liquids
14 - 1 cup low-sodium chicken stock
# Steps:
01 - Season chicken breasts on both sides with salt, pepper, and paprika, ensuring even coverage.
02 - In a large skillet or Dutch oven, melt butter over medium-high heat. Add chicken breasts and sear 2-3 minutes per side until golden brown. Transfer chicken to a plate.
03 - Add onion and garlic to the same skillet. Sauté until fragrant and softened, about 2 minutes.
04 - Add potatoes, thyme, rosemary, and a pinch of salt and pepper. Stir to coat potatoes evenly in the herbs and butter.
05 - Pour in chicken stock and bring to a simmer. Place the chicken breasts back on top of the potatoes.
06 - Cover and cook on low heat for 20-25 minutes, until potatoes are fork-tender and chicken is cooked through.
07 - Remove lid, stir in heavy cream and Parmesan cheese. Simmer uncovered for another 3-5 minutes to thicken the sauce.
08 - Sprinkle chopped parsley over the top before serving. Serve hot, spooning creamy sauce over chicken and potatoes.
# Expert Advice:
01 -
- Everything cooks in one pan so you spend less time washing dishes and more time actually eating
- The creamy herb sauce comes together naturally while the chicken braises, meaning zero extra effort for maximum flavor
02 -
- Don't skip the searing step because those browned bits on the bottom of the pan are what gives the sauce its deep flavor
- The cream can curdle if you boil it too vigorously so keep the heat at a gentle simmer once it's added
03 -
- Cut any particularly thick chicken breasts in half horizontally so they match the cooking time of the potatoes
- Taste the sauce before serving and add more salt if needed since cream can mellow seasonings