Description
Creamy Herbed Chicken with Roasted Potatoes is a comforting one-pan meal that’s rich, flavorful, and perfect for busy weeknights. Juicy chicken is cooked in a creamy herb sauce alongside crispy roasted potatoes for a satisfying, no-fuss dinner the whole family will love.
Ingredients
Scale
- 4 boneless, skinless chicken thighs or breasts
- 1.5 lbs baby potatoes, halved
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tbsp Dijon mustard (optional)
- 2 tbsp chopped fresh parsley or chives
Instructions
- Preheat oven to 400°F (200°C).
- Toss halved potatoes with 1 tbsp olive oil, salt, pepper, garlic powder, thyme, and rosemary. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway.
- Meanwhile, season chicken with salt and pepper.
- Heat remaining 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear chicken for 3–4 minutes per side until golden. Remove and set aside.
- In the same skillet, reduce heat to medium and add butter and minced garlic. Sauté for 1 minute.
- Pour in cream, Parmesan, and Dijon mustard. Stir and simmer for 2–3 minutes until slightly thickened.
- Return chicken to the skillet and spoon sauce over the top. Transfer to oven and bake for 15–20 minutes, or until chicken is cooked through.
- Serve chicken with roasted potatoes and garnish with fresh parsley or chives.
Notes
- Use bone-in chicken thighs for added flavor; adjust cook time as needed.
- For a lighter version, substitute half-and-half or coconut cream.
- Add spinach or mushrooms to the sauce for extra vegetables.
- Leftovers store well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 chicken piece with potatoes
- Calories: 520
- Sugar: 3g
- Sodium: 420mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 145mg