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Creamy Herb Chicken with Roasted Potatoes

Transform your weeknight dinner routine with this elegant yet incredibly simple creamy herb chicken recipe that features perfectly seared chicken breasts in a luscious herb-infused pan sauce accompanied by crispy roasted potatoes. This restaurant-style meal comes together in one skillet for easy cleanup, making it ideal for busy families seeking comforting food that feels special.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1.5 lbs Yukon Gold potatoes, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • ½ tsp paprika
  • Salt and black pepper to taste
  • 4 boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • ½ cup heavy cream
  • 1 tbsp fresh parsley, chopped
  • 1 tsp fresh thyme leaves
  • Salt and pepper to taste

Method
 

Instructions
  1. Prepare the Potatoes - Preheat oven to 400°F. Toss cubed potatoes with olive oil, garlic powder, thyme, paprika, salt and pepper. Spread on baking sheet and roast for 25-30 minutes, flipping halfway through, until crispy and golden.
  2. Cook the Chicken - Season chicken breasts with salt and pepper. Heat olive oil in large skillet over medium-high heat. Add chicken and cook for 6-7 minutes per side until golden brown and cooked through. Remove chicken and set aside.
  3. Create the Creamy Sauce - Reduce heat to medium, add butter to same skillet. Add minced garlic and sauté for 30 seconds until fragrant. Pour in chicken broth, scraping up browned bits from pan bottom.
  4. Finish the Sauce - Stir in heavy cream and fresh herbs. Simmer for 3-4 minutes until sauce thickens slightly. Return chicken to skillet, spooning sauce over each piece. Serve immediately with roasted potatoes.

Notes

Patience with the sear creates restaurant-quality flavor. Soak potatoes in cold water before roasting for extra crispiness. Sauce can be thinned with additional broth if too thick.