Creamy Herb Chicken Potatoes (Printable)

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 Make:

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 - Add onion and garlic to the same skillet. Sauté until fragrant and softened, approximately 2 minutes.
04 - Add potatoes, thyme, rosemary, and a pinch of salt and pepper. Stir to coat potatoes evenly in the herbs and butter.
05 - Pour in chicken stock and bring to a simmer. Place 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 and stir in heavy cream and Parmesan cheese. Simmer uncovered for 3-5 minutes to allow sauce to thicken.
08 - Sprinkle chopped parsley over the top. Serve hot, spooning creamy sauce over chicken and potatoes.

# Expert Tips:

01 -
  • The creamy sauce develops incredible depth as the potatoes release their starch right into it
  • Everything cooks in one pan so cleanup is practically nonexistent
  • The herb combination makes your whole house smell inviting and warm
02 -
  • Resist the urge to lift the lid too often while it simmers or the sauce will take longer to thicken properly
  • The sauce will continue to thicken as it stands so do not over reduce it in the pan
  • If the sauce looks too thick at any point just splash in a little more stock or water
03 -
  • Use a heavy bottomed pan or Dutch oven to prevent hot spots that might scorch the cream
  • Grate the Parmesan yourself instead of buying pre grated for better melting and flavor

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