Creamy Herb Chicken & Potatoes
A cozy dish featuring tender chicken simmered in a rich, creamy sauce with diced potatoes, perfect for busy weeknights or family dinners.
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts Chicken thighs can be used for a juicier option.
For the Base
- 4 large potatoes, diced Substitute with sweet potatoes or root vegetables for different flavor.
- 2 tablespoons olive oil
- to taste Salt and pepper
For the Sauce
- 1 cup heavy cream Use half-and-half or a non-dairy alternative for a lighter dish.
- 1 cup chicken broth
- 2 teaspoons garlic powder
- 2 teaspoons dried herbs (e.g., thyme, rosemary, parsley) Fresh herbs can be used for a fresher flavor.
To Serve
- to taste Additional herbs for garnish (optional)
Instructions
Preparation
- In a large skillet, heat the olive oil over medium heat. Season the chicken breasts with salt, pepper, garlic powder, and dried herbs.
- Add the chicken to the skillet and cook until browned on both sides, about 5-7 minutes per side. Remove the chicken from the pan and set aside.
Cooking Potatoes and Sauce
- In the same skillet, add the diced potatoes. Cook until slightly softened, about 5 minutes.
- Pour in the chicken broth and bring to a simmer. Stir in the heavy cream.
- Return the chicken to the skillet. Cover and simmer for 20 minutes, or until the chicken is cooked through and the potatoes are tender.
Notes
You can prep the chicken and potatoes a day in advance. Leftovers can be stored in an airtight container in the fridge for up to 3 days.