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 chicken breasts; 2 cups baby potatoes, halved; 1 cup heavy cream; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 teaspoon fresh parsley, chopped; Salt and pepper to taste

Highlighted under: Classic Cozy Cooking

I absolutely love making creamy herb chicken and potatoes, especially when I'm looking for a comforting dish that combines both flavor and simplicity. The tender chicken, infused with a rich herb sauce, paired with perfectly cooked potatoes, creates a meal that warms the soul. I often prepare this dish on busy weeknights, as it takes only about 30 minutes to bring everything together. The taste is like a hug in a bowl, making it a constant favorite for my family.

Created by

Violet Hart

Last updated on 2026-02-16T10:18:36.736Z

When I first tried creamy herb chicken and potatoes, I was taken aback by how such simple ingredients could meld into something so delicious. I experimented with different herbs, and I found that a blend of thyme, rosemary, and parsley truly elevates the dish. Using fresh herbs makes a noticeable difference.

This meal is versatile; it works great for a casual dinner or even for guests. I've found that marinating the chicken briefly before cooking enhances its flavor immensely. Trust me, your family will be asking for seconds!

Why You'll Love This Recipe
Rich, herbaceous flavor that complements the creamy sauce
Tender chicken with perfectly cooked, fluffy potatoes
Quick enough for a weeknight dinner but elegant for entertaining

Cooking the Perfect Chicken

To ensure your chicken breasts remain tender and juicy, it's important to not overcrowd the skillet. If your skillet seems crowded, consider cooking in batches. Aim for a beautiful golden-brown crust, which typically takes about 6 to 7 minutes per side over medium heat. If you're unsure if the chicken is finished, use a meat thermometer—an internal temperature of 165°F indicates it's fully cooked.

Don’t forget to let the chicken rest for a couple of minutes before slicing, as this helps the juices redistribute throughout the meat. This step can make a noticeable difference in tenderness and overall flavor. If the chicken looks slightly undercooked after sautéing, remember that it will continue to cook in the creamy sauce, so don’t worry.

Secrets to the Creamy Sauce

The heavy cream is crucial in creating a rich, luscious sauce that clings to both the chicken and potatoes. For a lighter alternative, you could substitute half-and-half, but keep in mind that the sauce will be less rich. If you prefer dairy-free options, try coconut cream or a cashew-based cream, but these may alter the flavor profile slightly.

When combining the cream with the sautéed garlic, stirring continuously ensures that the mixture doesn't break or curdle. Remember to bring it to a gentle simmer rather than a boil; this keeps the sauce silky smooth. After adding the chicken back, let it simmer together for a couple of minutes, allowing flavors to meld.

Serving Suggestions and Variations

This creamy herb chicken and potatoes dish is versatile, making it a fantastic foundation for further customization. For a pop of color and added nutrition, consider adding steamed broccoli or spinach just before serving. I often toss in a handful of greens to the creamy sauce at the end, allowing them to wilt slightly.

For those looking to experiment with flavor, try adding a splash of white wine when making the sauce. It not only adds a depth of flavor but also provides a nice acidity that balances the creaminess. Serve with crusty bread to soak up the sauce—it's a wonderful addition to enjoy those last, creamy bites.

Ingredients

Main Ingredients

4 boneless chicken breasts
2 cups baby potatoes, halved
1 cup heavy cream
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon fresh parsley, chopped
Salt and pepper to taste

This combination creates a rich and creamy dish that’s sure to satisfy!

Instructions

Cook the Potatoes

In a large pot, bring salted water to a boil. Add the baby potatoes and cook until fork-tender, about 15 minutes. Drain and set aside.

Sauté the Chicken

In a large skillet over medium heat, add olive oil. Season the chicken breasts with salt, pepper, thyme, and rosemary. Cook for 6-7 minutes per side until golden brown and cooked through. Remove from the skillet.

Make the Creamy Sauce

In the same skillet, add minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream and bring to a simmer. Stir in parsley and return the chicken to the skillet.

Combine and Serve

Add the cooked potatoes to the skillet, tossing everything to coat in the creamy sauce. Cook for another 2 minutes, then serve warm.

Enjoy your delicious creamy herb chicken and potatoes!

Pro Tips

For an extra flavor boost, marinate the chicken in herbs for a few hours before cooking. You can also add vegetables such as spinach or peas to the dish for added nutrition.

Make-Ahead and Storage Tips

You can prepare parts of this dish ahead of time, which can be a lifesaver during busy weeknights. You can pre-cook the potatoes and store them in an airtight container for up to 3 days in the fridge. Similarly, the chicken can be seasoned and marinated a day in advance, saving precious time on the day of cooking.

If you have leftovers, transfer them to a sealed container and refrigerate for up to 3 days. To reheat, do so gently in a skillet over low heat, adding a splash of milk or cream to keep the sauce smooth. Avoid microwaving, as it can result in rubbery chicken.

Troubleshooting Common Issues

If your sauce turns out too thick, just add a splash of chicken broth or additional cream to reach the desired consistency. Conversely, if it's too thin, let it simmer uncovered for a few minutes to reduce and thicken it further. Just be careful not to let it boil too vigorously, which might lead to curdling.

When cooking the potatoes, ensure they are the same size to promote even cooking. Smaller potatoes might cook faster than larger ones, so consider cutting them into similar sizes. If you notice they aren’t tender after 15 minutes, test them with a fork; cook for an extra 2-3 minutes if needed.

Scaling the Recipe

This recipe is easily scalable if you’re cooking for a crowd. Simply increase the ratio of chicken and potatoes while maintaining the same amount of sauce ingredients. For larger gatherings, making a double batch of the sauce can help ensure everyone gets a generous amount.

When scaling, be mindful to adjust cooking times slightly, especially when sautéing chicken. Instead of overcrowding the skillet, you might want to work in two batches to maintain consistent temperature and ensure thorough cooking.

Questions About Recipes

→ Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs will add more flavor and will be just as delicious in this recipe.

→ What can I serve with creamy herb chicken and potatoes?

This dish pairs beautifully with a side salad or steamed vegetables for a complete meal.

→ Can I make this dish ahead of time?

You can prepare the chicken and sauce in advance and simply reheat them before serving for best results.

→ Is it possible to make this recipe dairy-free?

Yes! You can substitute heavy cream with coconut milk or a dairy-free cream alternative.