Go Back
creamy-herb-chicken-with-roasted-potatoes_feature

Creamy Herb Chicken with Roasted Potatoes: An Elegant Weeknight Dinner

This creamy herb chicken with roasted potatoes delivers restaurant-quality comfort food without hours of kitchen work. Tender chicken breasts smothered in a velvety herb-infused sauce accompany perfectly crisp garlic roasted potatoes, creating an elegant yet family-friendly meal ready in under an hour.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1.5 lbs Yukon gold potatoes, cut into 1-inch cubes
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried rosemary
  • Fresh parsley for garnish

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C). In a large bowl, toss the cubed potatoes with olive oil, minced garlic, dried rosemary, thyme, salt, and pepper until evenly coated. Spread the potatoes in a single layer on a baking sheet and roast for 25-30 minutes, or until golden and crispy.
  2. While potatoes roast, pat chicken breasts dry and season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 6-7 minutes per side, until golden brown and cooked through. Remove chicken from skillet and set aside.
  3. In the same skillet, add chopped onion and cook for 3-4 minutes until softened. Add minced garlic and cook for another minute. Pour in chicken broth, scraping up any browned bits from the bottom of the pan. Stir in heavy cream, Dijon mustard, thyme, parsley, and rosemary. Bring to a simmer.
  4. Return the chicken to the skillet, spooning sauce over each piece. Simmer for 2-3 minutes to heat through. Serve the creamy herb chicken alongside the roasted potatoes, garnished with fresh parsley.

Notes

For extra crispy potatoes, soak them in cold water for 15 minutes before roasting to remove excess starch. Use a meat thermometer to ensure chicken reaches 165°F internally. If sauce is too thin, mix 1 tablespoon cornstarch with 2 tablespoons water and stir into the simmering sauce. Fresh herbs can substitute dried—use three times the amount.