Creamy Herb Chicken & Roasted Garlic Potatoes 🍗🥔
🛒 Ingredients
For the Chicken:
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4 boneless, skinless chicken breasts
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Salt & black pepper to taste
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1 tsp paprika
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1 tsp Italian seasoning
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2 tbsp olive oil
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3 cloves garlic (minced)
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1 cup heavy cream
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½ cup chicken broth
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½ cup grated Parmesan cheese
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1 tsp dried thyme (or 1 tbsp fresh)
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1 tbsp fresh parsley (chopped)
For the Roasted Garlic Potatoes:
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1½ lbs baby potatoes (halved)
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4 cloves garlic (minced)
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3 tbsp olive oil
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1 tsp dried rosemary
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1 tsp dried oregano
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Salt & pepper to taste
👩🍳 Instructions
1️⃣ Roast the Potatoes
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Preheat oven to 400°F (200°C).
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Toss potatoes with olive oil, garlic, rosemary, oregano, salt, and pepper.
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Spread on a baking sheet in a single layer.
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Roast for 30–35 minutes, flipping halfway, until golden and crispy.
2️⃣ Cook the Chicken
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Season chicken with salt, pepper, paprika, and Italian seasoning.
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Heat olive oil in a large skillet over medium heat.
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Sear chicken for 5–6 minutes per side until golden and cooked through. Remove and set aside.
3️⃣ Make the Creamy Herb Sauce
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In the same skillet, sauté garlic for 30 seconds.
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Add chicken broth and simmer for 2–3 minutes.
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Stir in heavy cream, Parmesan, thyme, and parsley.
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Simmer until slightly thickened (about 4–5 minutes).
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Return chicken to the pan and spoon sauce over the top. Simmer 2–3 more minutes.
🍽️ Serve
Plate the creamy herb chicken with a generous spoon of sauce and crispy roasted garlic potatoes on the side. Garnish with extra parsley and Parmesan if desired.
❓ Q&A
Q: Can I use chicken thighs instead?
Yes! Boneless thighs work great and stay extra juicy.
Q: How do I make it lighter?
Substitute half-and-half for heavy cream or use evaporated milk.
Q: Can I add vegetables?
Absolutely! Spinach or mushrooms taste amazing in the cream sauce.
Q: How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently to prevent sauce separation.