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Creamy Herb Chicken with Roasted Potatoes: An Elegant Weeknight Dinner

This one-skillet wonder combines tender, herb-crusted chicken with crispy garlic roasted potatoes, all smothered in a luxurious creamy pan sauce. Perfect for busy evenings when you want something special without the fuss, this dish proves that comfort food can be both elegant and easy.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1.5 lbs baby potatoes, halved
  • 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
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 2 tablespoons butter
  • 2 tablespoons fresh parsley, chopped

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C). In a large bowl, toss the halved baby potatoes with olive oil, minced garlic, 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 brown and crispy.
  2. While the potatoes are roasting, pat the chicken breasts dry and season both sides with garlic powder, onion powder, dried parsley, oregano, salt, and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6-7 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
  3. Reduce the heat to medium and add the chicken broth to the same skillet, scraping up any browned bits from the bottom. Let it simmer for 2 minutes, then stir in the heavy cream and butter. Cook for another 3-4 minutes until the sauce thickens slightly. Return the chicken to the skillet and spoon the sauce over the top.
  4. When the potatoes are done roasting, arrange them around the chicken in the skillet or serve them alongside. Garnish with fresh parsley and serve immediately while hot.

Notes

For even cooking, pound the chicken breasts to an even thickness before seasoning. Make sure potatoes are cut to similar sizes so they cook evenly. Let the chicken rest for 5 minutes after cooking to keep it juicy.