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Creamy Herb Chicken & Potatoes

Juicy seared chicken breasts and tender baby potatoes simmered together in a rich creamy garlic herb sauce for the ultimate one-pan comfort dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Potatoes
  • 4 boneless skinless chicken breasts
  • 1.5 lb baby potatoes halved
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 4 cloves garlic minced
  • 1 small onion finely diced
  • 1.5 cups chicken broth
  • 1 cup heavy cream
  • 0.5 cup parmesan cheese grated

Equipment

  • Large skillet with lid
  • Cutting board
  • Chef's knife
  • Wooden spoon

Method
 

  1. Season chicken breasts with spices and sear until golden brown.
  2. Remove chicken and cook potatoes in butter until lightly golden.
  3. Add onion and garlic and cook until fragrant.
  4. Pour in broth and scrape up browned bits.
  5. Add cream, parmesan, thyme, and rosemary.
  6. Return chicken to skillet and simmer covered until fully cooked.
  7. Garnish with parsley and serve hot.

Notes

Baby Yukon gold potatoes work best for creamy texture and buttery flavor. Use low heat once cream is added for the smoothest sauce.