Creamy Herb Chicken Potatoes (Printer-friendly)
Tender chicken and potatoes in a silky herb cream sauce, finished with fresh parsley for an easy, comforting main.
# 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 - 1.5 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 - 0.5 teaspoon salt
12 - 0.5 teaspoon black pepper
13 - 0.5 teaspoon paprika
→ Liquids
14 - 1 cup low-sodium chicken stock
# How to Make It:
01 - Season chicken breasts evenly on both sides with salt, black pepper, and paprika.
02 - Melt unsalted butter in a large skillet or Dutch oven over medium-high heat. Sear chicken breasts for 2 to 3 minutes per side until golden brown. Remove chicken and set aside; they will finish cooking later.
03 - In the same pan, add chopped onion and minced garlic. Sauté for about 2 minutes, stirring frequently, until softened and fragrant.
04 - Add halved potatoes, fresh thyme, rosemary, and a pinch of salt and pepper. Stir well to coat the potatoes in the herb mixture and butter.
05 - Pour in the chicken stock and bring to a gentle simmer. Arrange the seared chicken breasts on top of the potatoes.
06 - Cover the skillet or Dutch oven and cook on low heat for 20 to 25 minutes, until potatoes are fork-tender and chicken is cooked through.
07 - Remove the lid, stir in heavy cream and Parmesan cheese. Let the mixture simmer uncovered for 3 to 5 minutes to thicken the sauce.
08 - Garnish with chopped fresh parsley before serving. Serve hot with sauce spooned over the chicken and potatoes.
# Expert Tips:
01 -
- The cream sauce soaks right into the potatoes, and every bite is ridiculously rich.
- There's almost no prep, and you only need one pan—no pile of dishes before dessert.
02 -
- Once I tried rushing the potatoes and ended up with a few still-crunchy bites—let them fully tenderize before adding cream.
- Letting the cream simmer uncovered transforms the sauce from runny to velvety; patience really pays off.
03 -
- Taste and adjust seasoning right before serving—the flavor deepens after a brief rest.
- A squeeze of lemon right at the end brightens up the whole dish, cutting through the richness perfectly.