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Creamy Herb Chicken with Roasted Potatoes: Elegant Weeknight Dinner

This one-pan creamy herb chicken features tender chicken breasts in a luxurious herb-infused cream sauce served alongside perfectly golden roasted potatoes. Ready in just 30 minutes, it's an elegant yet simple complete meal that transforms weeknight dinners into restaurant-quality experiences.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 485
Ingredients Method Notes

Ingredients
  

Ingredients
  • 4 boneless, skinless chicken breasts
  • 1.5 lbs baby potatoes, quartered
  • 3 tbsp olive oil, divided
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1/2 tsp paprika
  • Salt and black pepper to taste
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 2 tbsp butter
  • 3 garlic cloves, minced
  • 1 tbsp fresh parsley, chopped
  • 1 tsp fresh thyme leaves
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp cornstarch (optional, for thickening)

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C). In a large bowl, toss the quartered potatoes with 2 tablespoons of olive oil, garlic powder, onion powder, thyme, rosemary, paprika, salt, and pepper until evenly coated.
  2. Spread the potatoes in a single layer on a baking sheet and roast for 20-25 minutes, or until golden brown and crispy, flipping halfway through.
  3. While potatoes roast, season chicken breasts with salt and pepper. Heat remaining olive oil in a large skillet over medium-high heat. Cook chicken for 5-6 minutes per side, until golden brown and cooked through. Remove chicken and set aside.
  4. In the same skillet, melt butter and sauté garlic for 30 seconds until fragrant. Pour in chicken broth, scraping up any browned bits from the bottom of the pan.
  5. Reduce heat to medium and stir in heavy cream, fresh herbs, and Parmesan cheese. Simmer for 3-4 minutes until sauce thickens slightly. If you prefer a thicker sauce, mix cornstarch with 1 tablespoon of water and whisk into the sauce.
  6. Return chicken to the skillet, spooning sauce over the top. Serve immediately with the roasted potatoes, garnished with additional fresh herbs.

Notes

Pound chicken breasts to even thickness for perfect cooking. Experiment with different herb combinations like dill, oregano, or basil. Sauce can be made ahead and stored for 2 days. Use coconut cream and dairy-free butter for dairy-free version.