Creamy Herb Chicken
This Creamy Herb Chicken is a comforting dish perfect for busy weeknights, featuring tender chicken simmered in a creamy herb sauce, served over roasted potatoes.
Ingredients
Main Ingredients
- 4 pieces chicken breasts Boneless, skinless; skin-on or thighs can be used for a richer texture.
- 1 cup heavy cream Can substitute with half-and-half for a lighter option.
- 1 tablespoon olive oil
- 2 cups chicken broth
- 1 tablespoon dried herbs A mix of thyme, rosemary, and parsley.
- Salt and pepper To taste.
- 1 pound potatoes Cut into cubes.
- 2 tablespoons butter
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large skillet, heat olive oil over medium heat. Season chicken breasts with salt and pepper, then add them to the skillet.
- Cook until browned on both sides, about 5-7 minutes per side.
Sauce and Cooking
- Remove the chicken from the skillet and set aside. In the same skillet, add the chicken broth and bring to a boil.
- Reduce the heat, stir in heavy cream and dried herbs, and taste for seasoning.
- Return the chicken to the skillet and let it simmer in the sauce for about 10 minutes until cooked through.
Potato Preparation
- In a separate baking dish, toss the cubed potatoes with butter, salt, and pepper.
- Roast in the oven for 25-30 minutes until golden and tender.
Serving
- Serve the creamy herb chicken over the roasted potatoes, drizzling extra sauce over the top if desired.
Notes
For the best results, use a meat thermometer to check chicken doneness. Consider adding minced garlic or lemon for variations. Leftovers can be stored in the fridge for up to 3 days and reheated on low heat.