Creamy Herb Chicken Potatoes (Printable Version)
Searing chicken and simmered baby potatoes in a rich herb cream sauce, finished with Parmesan and parsley.
# What You 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 and 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 - Season chicken breasts evenly on both sides with salt, black 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, without fully cooking through. Transfer chicken to a plate.
03 - In the same skillet, add chopped onion and minced garlic. Sauté until fragrant and softened, about 2 minutes.
04 - Add baby potatoes, thyme, rosemary, and a pinch of salt and black pepper. Stir well to coat potatoes in the herbs and butter mixture.
05 - Pour in chicken stock and bring to a gentle simmer. Return seared chicken breasts to the skillet, placing them on top of the potatoes.
06 - Cover and cook on low heat for 20 to 25 minutes, until potatoes are fork-tender and chicken is fully cooked through.
07 - Uncover, stir in heavy cream and Parmesan cheese. Simmer uncovered for 3 to 5 minutes to thicken the sauce.
08 - Sprinkle with chopped parsley before serving. Serve hot, spooning creamy sauce over the chicken and potatoes.
# Expert Advice:
01 -
- This creamy, herb-packed sauce feels like a little luxury but comes together with humble ingredients you already know.
- The one-pan method means less mess, so you can spend more time enjoying dinner instead of scrubbing dishes.
02 -
- One time I rushed the potatoes and ended up with crunchy centers—patience is key, so always check with a fork before adding cream.
- Discovering that the Parmesan melts best when you sprinkle it in slowly, not all at once, saved me from clumps in the sauce.
03 -
- If you use larger potatoes, cut them into small, even pieces so they cook at the same rate as the chicken.
- Sear the chicken in batches if your pan is small—the added color (and flavor) is worth the extra minute.