Creamy Herb Chicken Potatoes (Printable)

Tender chicken and potatoes in rich herb cream sauce

# What's Needed:

→ 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 ½ 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 - ½ teaspoon salt
12 - ½ teaspoon black pepper
13 - ½ teaspoon paprika

→ Liquids

14 - 1 cup low-sodium chicken stock

# How to Make It:

01 - Season chicken breasts on both sides with salt, pepper, and paprika, ensuring even coverage.
02 - Melt butter in a large skillet or Dutch oven over medium-high heat. Add chicken breasts and sear for 2-3 minutes per side until golden brown. Transfer to a plate.
03 - In the same skillet, add onion and garlic. Sauté until fragrant and softened, approximately 2 minutes.
04 - Add potatoes, thyme, rosemary, and a pinch of salt and pepper. Stir thoroughly to coat potatoes in the herb and butter mixture.
05 - Pour in chicken stock and bring to a simmer. Return chicken breasts to the skillet, placing them on top of the potatoes.
06 - Cover and cook on low heat for 20-25 minutes, until potatoes are fork-tender and chicken reaches an internal temperature of 165°F.
07 - Remove lid and stir in heavy cream and Parmesan cheese. Simmer uncovered for 3-5 minutes until sauce thickens slightly.
08 - Sprinkle chopped parsley over the top. Serve hot, spooning the creamy herb sauce generously over chicken and potatoes.

# Tips for Success:

01 -
  • The sauce develops this incredible velvety texture that coats every single potato perfectly
  • Everything cooks in one pan so you get maximum flavor with minimum cleanup
  • The fresh herbs transform basic ingredients into something that feels fancy enough for company
02 -
  • Resist the urge to stir the pot too much once the chicken goes back in or you risk breaking apart the potatoes
  • The sauce will continue thickening slightly as it stands, so dont worry if it looks a little loose at first
03 -
  • Pat the chicken completely dry before seasoning to get the best golden sear
  • Use a skillet with a tight fitting lid to keep all that moisture in while simmering

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