Creamy Herb Chicken Potatoes (Print Version)

Tender chicken and potatoes in a rich herb-infused creamy sauce, ready in under an hour.

# What You 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 Steps:

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, about 2 minutes.
04 - Add potatoes, thyme, rosemary, and a pinch of salt and pepper. Stir to coat potatoes evenly in the herb 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 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 creamy sauce generously over chicken and potatoes.

# Expert Tips:

01 -
  • Everything cooks in one pan so you spend less time cleaning and more time enjoying your evening
  • The sauce develops incredible depth as the chicken and potatoes simmer together
  • It adapts easily to whatever fresh herbs you have on hand
02 -
  • Dont skip searing the chicken first because those browned bits become the foundation of the sauces flavor
  • Cold cream can curdle when added to hot liquid, so let it come to room temperature while everything simmers
  • The sauce continues thickening off the heat, so remove it from the stove when it looks slightly thinner than you want
03 -
  • Cook with the lid slightly ajar if you want a thicker sauce without reducing as long at the end
  • Add a splash of white wine with the stock for brightness that balances the cream
  • Dried herbs work but reduce the quantity to one-third since theyre more concentrated

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