Go Back
creamy-herb-chicken-with-roasted-potatoes_feature

Creamy Herb Chicken with Roasted Potatoes - Elegant Weeknight Dinner Recipe

This one-pan creamy herb chicken with roasted potatoes delivers restaurant-quality flavor with minimal cleanup. Tender chicken in a velvety herb sauce pairs perfectly with crispy golden potatoes for a complete meal that feels special.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

Ingredients
  • 4 boneless, skinless chicken breasts
  • 1.5 lbs baby potatoes, halved
  • 3 tbsp olive oil, divided
  • 4 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 2 tbsp fresh thyme, chopped
  • 1 tbsp fresh rosemary, chopped
  • 1 tsp dried oregano
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • 2 tbsp fresh parsley, chopped (for garnish)

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C). Toss the halved potatoes with 2 tablespoons of olive oil, salt, pepper, and half of the thyme and rosemary. Spread them evenly on a baking sheet and roast for 20-25 minutes until golden and crispy.
  2. While potatoes roast, season chicken breasts with salt, pepper, and dried oregano. Heat remaining olive oil in a large skillet over medium-high heat. Cook chicken for 5-6 minutes per side until golden brown and cooked through. Remove and set aside.
  3. In the same skillet, add minced garlic and cook for 30 seconds until fragrant. Pour in chicken broth to deglaze the pan, scraping up any browned bits. Add remaining herbs and simmer for 2 minutes.
  4. Reduce heat to medium-low and stir in heavy cream and Parmesan cheese. Simmer gently for 3-4 minutes until sauce thickens slightly. Return chicken to the skillet and spoon sauce over each piece.
  5. Serve the creamy herb chicken alongside the roasted potatoes, garnished with fresh parsley. The rich sauce pairs perfectly with the crispy potatoes for a complete meal.

Notes

For the creamiest sauce, use full-fat heavy cream and freshly grated Parmesan cheese. If you prefer a thicker consistency, mix 1 teaspoon of cornstarch with 2 tablespoons of cold water and stir into the sauce during the last minute of cooking.