Creamy Herb Chicken And Potatoes

Name: Creamy Herb Chicken And Potatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts; 1 pound baby potatoes, halved; 1 tablespoon olive oil; 3 cloves garlic, minced; 1 cup heavy cream; 1 cup chicken broth; 1 teaspoon dried rosemary; 1 teaspoon dried thyme; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Family Comfort Plates

I’m always on the lookout for meals that are not only easy to prepare but also bursting with flavor. This Creamy Herb Chicken and Potatoes recipe has quickly become a favorite in our household. The combination of tender chicken, perfectly cooked potatoes, and a rich herb-infused cream sauce brings comfort food to a whole new level. It’s the perfect weeknight dinner that feels special enough for any occasion, and I can't wait to share how easy it is to make this delightful dish in just about 30 minutes!

Created by

Marianne Hughes

Last updated on 2026-02-16T07:45:36.844Z

When I first made this Creamy Herb Chicken and Potatoes, I was honestly stunned by how quickly it came together without sacrificing flavor. The key is to sear the chicken to achieve that golden brown crust, followed by a quick braise with garlic and herbs, making the meat incredibly juicy. The potatoes soak up all the delicious juices, ensuring every bite is a taste sensation.

I experimented with different herbs, settling on rosemary and thyme for their exceptional aroma. The creamy sauce, made with a touch of chicken broth and heavy cream, ties the dish together beautifully, creating a comforting meal that I often crave!

You'll Love This Recipe Because
The creamy herb sauce adds a burst of flavor to each bite.
It’s a one-pan meal, making cleanup a breeze.
Perfect combination of protein and carbs for a hearty dinner.

Perfecting the Cream Sauce

The cream sauce is the heart of this dish, providing both richness and flavor. Using heavy cream ensures a velvety texture that clings beautifully to the chicken and potatoes. When you pour in the chicken broth, aim for a gentle simmer rather than a vigorous boil. This helps the flavors meld without causing the cream to curdle. Keep a close eye on the sauce as it thickens; you want it to coat the back of a spoon for the perfect consistency.

Incorporating herbs like rosemary and thyme is essential for adding depth to the sauce. Fresh herbs can be used as well, but if opting for dried, make sure to crush them slightly to release their oils and enhance the flavor. To elevate the dish, try adding a splash of lemon juice or zest at the end to brighten the flavors even further. This is a simple yet effective way to elevate a creamy dish to new heights.

Mastering the Cooking Process

Searing the chicken properly is key to achieving that beautiful golden crust. Make sure your skillet is hot before adding the chicken; this seals in the juices and creates a robust flavor. If your chicken breasts are uneven in thickness, consider pounding them to ensure even cooking. This way, they won’t dry out while the potatoes are cooking, which is crucial for a tender and juicy result.

When cooking the baby potatoes, patience is vital. Allow them to brown for a full five minutes without stirring too much. They should develop a nice crust that contrasts wonderfully with the creamy sauce. If you notice that the potatoes are browning too quickly, lower your heat slightly; you want them tender and golden, not burnt. This technique will also help to enhance the overall appearance of the dish.

Ingredients

Main Ingredients

4 boneless, skinless chicken breasts
1 pound baby potatoes, halved
1 tablespoon olive oil
3 cloves garlic, minced
1 cup heavy cream
1 cup chicken broth
1 teaspoon dried rosemary
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Sear the Chicken

Heat the olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper, then sear them for about 5 minutes on each side until golden brown. Remove from the skillet and set aside.

Cook the Potatoes

In the same skillet, add the halved baby potatoes. Cook for about 5 minutes until they start to brown, then add the minced garlic, cooking for an additional minute until fragrant.

Make the Cream Sauce

Pour in the chicken broth and bring to a simmer. Stir in the heavy cream, rosemary, and thyme. Return the chicken to the skillet, cover, and let simmer for about 10 minutes until the chicken is cooked through.

Finish and Serve

Check for seasoning and adjust as needed. Serve hot, garnished with fresh parsley. Enjoy your Creamy Herb Chicken and Potatoes!

Pro Tips

For added depth of flavor, let the chicken marinate for at least 30 minutes in olive oil and dried herbs before cooking. You can also experiment with other herbs like basil or oregano.

Serving Suggestions

Creamy Herb Chicken and Potatoes pairs wonderfully with a side of sautéed green beans or a fresh garden salad. The crispness of the vegetables provides a nice contrast to the richness of the dish. You could also serve it over a bed of fluffy rice or mashed potatoes to soak up the delicious sauce, making every bite satisfying and complete.

For a more indulgent experience, consider adding some freshly grated Parmesan cheese over the top just before serving. The salty, nutty undertones of the cheese will enhance the overall flavor profile of the creamy sauce, making it even more irresistible.

Storage and Reheating

If you find yourself with leftovers, this dish stores well in the refrigerator for up to three days. Make sure to place it in an airtight container to maintain freshness. When reheating, do so gently on the stovetop over low heat, stirring occasionally to prevent the sauce from separating. You could add a tablespoon of chicken broth or cream to loosen it up if it thickens too much.

For long-term storage, consider freezing individual portions. Let the dish cool completely, then transfer to freezer-safe containers. It can be frozen for up to three months. To reheat, thaw overnight in the refrigerator and then warm it up gently, adding a splash of cream if necessary for that just-made taste.

Questions About Recipes

→ Can I use other vegetables?

Yes, feel free to add vegetables like carrots, green beans, or peas to the dish for extra nutrition.

→ Is this recipe freezable?

Yes! You can freeze the prepared chicken and sauce. Just reheat thoroughly when ready to serve.

→ What side dishes pair well with this?

Light salads or steamed vegetables make for a wonderful side. Garlic bread also complements it well!

→ Can I substitute the cream?

For a lighter option, you can replace heavy cream with half-and-half or a dairy-free alternative like coconut cream.