Creamy Herb Chicken
A comforting dish featuring tender chicken breasts in a rich, creamy herb sauce, perfect for weeknight dinners or family gatherings.
Ingredients
For the Base
- 4 pieces chicken breasts Bone-in or skinless breasts may be used.
- to taste Salt and pepper Use as needed.
For the Sauce
- 1 cup heavy cream For a lighter version, consider using half-and-half or Greek yogurt.
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
To Serve
- 2 cups potatoes, diced Can substitute with sweet potatoes or cauliflower.
- 1 tablespoon fresh parsley, chopped For garnish.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Season the chicken breasts with salt and pepper.
Cooking Chicken
- In a large skillet, heat olive oil over medium heat. Cook the chicken for 5-7 minutes on each side until golden brown and cooked through. Remove and set aside.
Making the Sauce
- In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
- Pour in the heavy cream, and stir in the dried basil and thyme. Let the sauce simmer until slightly thickened.
Combining
- Return the cooked chicken to the skillet, coating it well in the creamy herb sauce.
Roasting Potatoes
- Toss the diced potatoes with olive oil, salt, and pepper, then roast in the preheated oven for 25-30 minutes until crispy.
Serving
- Plate the creamy herb chicken alongside the roasted potatoes and garnish with fresh parsley.
- Enjoy your meal!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For best texture, consume within this timeframe.