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Creamy Herb Chicken with Roasted Potatoes - Elegant Weeknight Dinner

This stunning one-pan creamy herb chicken and roasted potatoes transforms weeknight dinners with restaurant-quality flavors in just 30 minutes. The dish features tender chicken breasts in a rich herb-infused cream sauce served alongside crispy golden potatoes for a complete, elegant meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 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 paprika
  • Salt and black pepper to taste
  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon dried oregano
  • 1/2 cup grated Parmesan cheese
  • Salt and black pepper to taste

Method
 

Instructions
  1. Preheat oven to 400°F (200°C). Toss halved potatoes with olive oil, minced garlic, rosemary, thyme, paprika, salt, and pepper. Spread on baking sheet and roast for 25-30 minutes until golden brown and crispy.
  2. Season chicken breasts with salt and pepper. Heat olive oil in large skillet over medium-high heat. Cook chicken 5-6 minutes per side until golden brown and cooked through. Remove chicken and set aside.
  3. In same skillet, add minced garlic and cook 30 seconds until fragrant. Pour in chicken broth, scraping up browned bits. Bring to simmer and cook 2-3 minutes until slightly reduced.
  4. Reduce heat to medium-low and stir in heavy cream, parsley, thyme, oregano, and Parmesan cheese. Return chicken to skillet and simmer 3-4 minutes until sauce thickens and chicken is heated through.
  5. Plate creamy herb chicken alongside roasted potatoes, spooning extra sauce over both. Garnish with additional fresh herbs and serve hot.

Notes

For extra crispy potatoes, ensure they're completely dry before tossing with oil and spices. Don't overcrowd the baking sheet. If sauce is too thin, simmer longer or add cornstarch slurry for thickening.