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Creamy Herb Chicken & Roasted Garlic Potatoes Recipe

Creamy Herb Chicken & Roasted Garlic Potatoes Recipe
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★★★★★

5 from 24 reviews

Savor the comforting flavors of creamy herb chicken paired with golden roasted garlic potatoes. This dish features tender chicken breasts or thighs seared to perfection and topped with a luscious homemade creamy herb sauce, complemented by crispy baby potatoes infused with garlic and thyme. Perfect for a hearty weeknight dinner or a special occasion, this recipe is both satisfying and easy to prepare.

Ingredients

Scale

For the Chicken

  • 1½ lb (700 g) boneless skinless chicken breasts or thighs
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp dried thyme or rosemary
  • Salt and black pepper, to taste

For the Roasted Garlic Potatoes

  • 1½ lb (700 g) baby potatoes, halved
  • 3 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 tsp dried thyme or rosemary
  • Salt and black pepper, to taste

For the Creamy Herb Sauce

  • 1 cup heavy cream or half-and-half
  • ¼ cup chicken broth
  • 2 tbsp unsalted butter
  • 1 tsp Dijon mustard
  • 2 tsp fresh parsley, chopped
  • 1 tsp fresh thyme, chopped (or ½ tsp dried)
  • Salt and black pepper, to taste

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for roasting the potatoes.
  2. Roast the Potatoes: In a bowl, toss the halved baby potatoes with olive oil, minced garlic, dried thyme or rosemary, salt, and black pepper. Spread them evenly on the prepared baking sheet. Roast in the oven for 25–30 minutes, flipping halfway through, until the potatoes develop a golden, crispy exterior and are tender inside.
  3. Cook the Chicken: Season the chicken breasts or thighs with olive oil, paprika, dried thyme or rosemary, salt, and black pepper. Heat a skillet over medium-high heat and sear the chicken for 3–4 minutes on each side until nicely browned. If the chicken pieces are thick, transfer the skillet or the chicken to the oven and cook for an additional 10–15 minutes until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
  4. Prepare the Creamy Herb Sauce: While the chicken cooks, melt the unsalted butter in a small saucepan over medium heat. Add chicken broth, heavy cream (or half-and-half), and Dijon mustard. Simmer the mixture for 3–5 minutes until the sauce slightly thickens. Stir in the fresh parsley, thyme, salt, and black pepper to taste.
  5. Serve: Arrange the roasted garlic potatoes on plates and top with the cooked chicken. Drizzle generously with the creamy herb sauce and garnish with extra fresh parsley for a vibrant finish. Serve immediately for the best flavor.

Notes

  • For a lighter option, use half-and-half instead of heavy cream in the sauce.
  • Chicken thighs will bring more juiciness and flavor, while chicken breasts make for a leaner dish.
  • Ensure potatoes are cut evenly for uniform roasting.
  • If using dried herbs instead of fresh, crush them slightly to release more flavor.
  • This recipe can be doubled to serve more people; just adjust cooking times accordingly.

Nutrition

Keywords: creamy herb chicken, roasted garlic potatoes, creamy chicken recipe, herb sauce chicken, easy dinner, roasted potatoes, chicken and potatoes

Find it online: https://maicook.com/creamy-herb-chicken-and-roasted-garlic-potatoes-recipe/