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Ultimate Creamy Herb Chicken with Roasted Potatoes

This creamy herb chicken with roasted potatoes is the ultimate weeknight dinner that feels restaurant-worthy but comes together in one pan with minimal effort. The combination of tender chicken breasts smothered in a rich, herb-infused cream sauce alongside crispy golden potatoes creates a comforting meal that will become a family favorite.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

Ingredients
  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 1.5 lbs baby potatoes, halved or quartered
  • 3 tablespoons olive oil, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon paprika
  • Salt and black pepper to taste
  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon Dijon mustard

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C). Toss the halved potatoes with 2 tablespoons of olive oil, garlic powder, dried thyme, rosemary, paprika, salt, and pepper. Spread them in a single layer on a large baking sheet and roast for 20-25 minutes until golden and crispy.
  2. While potatoes roast, season chicken breasts with salt and pepper. Heat remaining tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Cook chicken for 5-6 minutes per side until golden brown and cooked through. Remove chicken from skillet and set aside.
  3. In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant. Pour in chicken broth and scrape up any browned bits from the bottom of the pan. Stir in heavy cream, Dijon mustard, and Parmesan cheese. Simmer for 3-4 minutes until sauce thickens slightly.
  4. Return chicken to the skillet, spooning sauce over the top. Add the roasted potatoes around the chicken. Garnish with fresh parsley and thyme. Serve immediately while hot.

Notes

Pound chicken breasts to even thickness for consistent cooking. Don't overcrowd the baking sheet for crispy potatoes. Adjust sauce consistency with more broth if too thick.