Creamy Herb Chicken Potatoes (Printable Version)

Tender chicken and potatoes in a rich, herb-infused creamy sauce ready in under an hour.

# 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

→ Vegetables

05 - 1.5 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
09 - 1 tablespoon fresh parsley chopped
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 - Rub both sides of each chicken breast with salt, pepper, and paprika.
02 - Melt butter in a large skillet or Dutch oven over medium-high heat. Add chicken breasts and sear for 2 to 3 minutes per side until golden brown. Transfer chicken to a plate.
03 - In the same skillet, add onion and garlic. Sauté until fragrant and softened, about 2 minutes.
04 - Stir in potatoes, thyme, rosemary, and a pinch of salt and pepper. Toss to coat potatoes evenly in the herb butter mixture.
05 - Pour in chicken stock and bring to a gentle simmer. Return chicken breasts to the skillet, arranging them on top of the potatoes.
06 - Cover and reduce heat to low. Cook for 20 to 25 minutes until potatoes are fork-tender and chicken reaches an internal temperature of 165°F.
07 - Uncover the skillet. Stir in heavy cream and Parmesan cheese. Simmer for 3 to 5 minutes, stirring occasionally, until sauce thickens slightly.
08 - Sprinkle chopped parsley over the dish. Serve hot, spooning creamy sauce over chicken and potatoes.

# Expert Insights:

01 -
  • Everything cooks in one pan, including the sauce that forms right in front of you
  • The potatoes absorb all those herb flavors while becoming perfectly tender
  • It somehow tastes like it took all day but comes together in under an hour
02 -
  • Don't rush the sear step, those golden bits are what gives the sauce depth
  • The sauce will thicken as it stands off the heat, so don't over-reduce it in the pan
  • If the cream looks like it's separating, reduce the heat immediately and whisk gently
03 -
  • Pat the chicken absolutely dry before seasoning for the best sear
  • Let the cream come to room temperature before adding it to prevent curdling

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