Imagine a dinner so incredibly delicious and effortless that it'll make your taste buds dance and your kitchen cleanup a breeze! This One Pan Creamy Garlic Herb Chicken Potatoes recipe is about to revolutionize your meal routine, combining tender, juicy chicken, perfectly roasted potatoes, and a luxuriously creamy herb sauce that will have everyone at the table begging for seconds. Forget complicated recipes and multiple pots—this single-skillet wonder is about to become your new go-to comfort meal that looks and tastes like a gourmet restaurant creation.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 1 lb baby potatoes, halved
- 1 cup heavy cream
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your dish cooks evenly and thoroughly.
- Prepare your ingredients by washing the baby potatoes and halving them. Set them aside. Mince the garlic cloves and have the dried thyme and rosemary ready.
- In a large oven-safe skillet or pan, heat a tablespoon of olive oil over medium-high heat. Season the chicken breasts with salt and pepper on both sides.
- Once the oil is hot, carefully place the seasoned chicken breasts in the skillet. Sear them for about 4-5 minutes on each side until they are golden brown. This step adds flavor and color to the chicken.
- Remove the chicken from the skillet and set it aside on a plate. In the same skillet, add the halved baby potatoes. Sauté them for about 5 minutes, stirring occasionally, until they start to brown slightly.
- Add the minced garlic to the skillet with the potatoes and cook for an additional minute until fragrant. Be careful not to burn the garlic.
- Pour in the heavy cream and stir in the dried thyme and rosemary. Mix everything together, scraping up any browned bits from the bottom of the skillet. This adds extra flavor to the sauce.
- Return the seared chicken breasts to the skillet, nestling them into the creamy potato mixture. Make sure the chicken is partially submerged in the sauce for maximum flavor.
- Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Once cooked, remove the skillet from the oven and let it rest for a few minutes. This allows the juices to redistribute throughout the chicken.
- Before serving, garnish the dish with freshly chopped parsley for a pop of color and freshness. Serve the creamy garlic herb chicken with the potatoes and sauce spooned over the top.
Tips
- Use an oven-safe skillet for seamless stovetop-to-oven cooking
- Pat chicken breasts dry before seasoning to ensure better browning
- Choose baby potatoes of similar size for even cooking
- Don't overcrowd the skillet to allow proper searing
- Use a meat thermometer to ensure chicken reaches 165°F
- Let the dish rest for 5 minutes after cooking to redistribute juices
- For extra richness, use fresh herbs instead of dried when available
- If sauce seems too thick, add a splash of chicken broth to thin
- For crispy potato edges, turn them halfway through baking
- Experiment with different herb combinations like basil or oregano
Nutrition Facts
Calories: 450kcal
Carbohydrates: 15g
Protein: 35g
Fat: 28g
Saturated Fat: 16g
Cholesterol: 130mg
