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Creamy Herb Chicken with Roasted Potatoes - Elegant Weeknight Dinner Recipe

This creamy herb chicken skillet with garlic roasted potatoes is the ultimate comfort food dinner that brings restaurant-quality flavors to your weeknight table in just 30 minutes. The combination of tender chicken in a rich herb pan sauce with crispy roasted potatoes makes this simple dinner recipe a guaranteed crowd-pleaser.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 450
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
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
  • 2 tablespoons butter
  • Fresh parsley for garnish

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C). In a large bowl, toss the halved potatoes with olive oil, minced garlic, rosemary, thyme, paprika, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 25-30 minutes, or until golden and crispy.
  2. While potatoes are roasting, season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5-6 minutes per side until golden brown and cooked through. Remove chicken from skillet and set aside.
  3. In the same skillet, add diced onion and cook until softened, about 3 minutes. Add minced garlic and cook for another minute. Pour in chicken broth, scraping up any browned bits from the bottom of the pan. Stir in heavy cream and dried herbs, then simmer for 2-3 minutes until slightly thickened.
  4. Return chicken to the skillet, spooning the creamy sauce over the top. Add butter to the sauce and stir until melted. Serve the creamy herb chicken alongside the roasted potatoes, garnished with fresh parsley.

Notes

Choose baby potatoes for even roasting, don't overcrowd the pan for crispy potatoes, let chicken rest before slicing, adjust sauce consistency with broth if needed