Creamy Herb Chicken Potatoes (Printable)
Tender chicken and potatoes simmered in a herb cream sauce with Parmesan and fresh parsley; 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 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
# How To Make It:
01 - Sprinkle both sides of the chicken breasts evenly with salt, black pepper, and paprika.
02 - Heat the 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.
03 - Add the chopped onion and minced garlic to the same pan. Sauté over medium heat until the onion is translucent and fragrant, about 2 minutes.
04 - Stir in the baby potatoes, fresh thyme, rosemary, and an additional pinch of salt and pepper. Stir to evenly coat the potatoes with herbs and remaining butter.
05 - Pour in the chicken stock and bring to a gentle simmer. Nestle the seared chicken breasts on top of the potatoes.
06 - Cover the pan and cook on low heat for 20 to 25 minutes, until the potatoes are tender and the chicken is cooked throughout.
07 - Remove the lid and stir in the heavy cream and Parmesan cheese. Simmer uncovered for an additional 3 to 5 minutes to allow the sauce to thicken.
08 - Sprinkle fresh chopped parsley over the dish just before serving. Serve hot, spooning the creamy sauce over the chicken and potatoes.
# Expert Hints:
01 -
- There&aposs nothing quite like spooning creamy sauce over meltingly tender chicken and potatoes after a long day.
- If you&aposre after flavor that feels like it took hours, but cooks up in under an hour, this one will stay on your rotation.
02 -
- If you rush the potatoes or cut them unevenly, they cook at different speeds and you&aposll find some crunchy bites—learned that one on a busy night!
- Swapping the cream for a lighter version? Add it off heat and don&apost allow it to boil or it may curdle.
03 -
- Warming the cream slightly before adding prevents the sauce from splitting.
- A touch of fresh lemon zest at the end makes the flavors really pop—it&aposs my not-so-secret trick.