Creamy Herb Chicken Potatoes (Printer-friendly)

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 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 Prepare:

01 - Season chicken breasts on both sides with salt, pepper, and paprika.
02 - In a large skillet or Dutch oven, melt the butter over medium-high heat. Add chicken breasts and sear 2-3 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 - Add potatoes, thyme, rosemary, and a pinch of salt and pepper. Stir to coat potatoes in the herbs and butter.
05 - Pour in chicken stock and bring to a simmer. Place the chicken breasts back on top of the potatoes.
06 - Cover and cook on low heat for 20-25 minutes, until potatoes are fork-tender and chicken is cooked through.
07 - Remove lid, stir in heavy cream and Parmesan cheese. Simmer uncovered for another 3-5 minutes to thicken the sauce.
08 - Sprinkle chopped parsley over the top before serving. Serve hot, spooning creamy sauce over chicken and potatoes.

# Expert Advice:

01 -
  • The sauce is rich and velvety without requiring any fancy techniques
  • Everything cooks in one pan so cleanup is practically nonexistent
  • It adapts beautifully to whatever herbs you have in your garden or fridge
02 -
  • Don't skip searing the chicken first because that golden crust adds essential flavor
  • The sauce will continue thickening as it rests so don't reduce it too much on the stove
  • If the sauce gets too thick simply splash in a little more stock or cream
03 -
  • Cut potatoes into uniform sizes so they all finish cooking at the same time
  • Let the chicken rest for 5 minutes before serving to keep it juicy

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