Description
Indulge in the delicious combination of Creamy Herb Chicken and Roasted Garlic Potatoes. This recipe features tender chicken in a flavorful herb sauce served alongside perfectly roasted garlic potatoes, creating a comforting and satisfying meal.
Ingredients
Units
Scale
For the Chicken
- 1 1/2 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
- 1 1/2 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
- 1/4 cup chicken broth
- 2 tbsp unsalted butter
- 1 tsp Dijon mustard
- 2 tsp fresh parsley, chopped
- 1 tsp fresh thyme, chopped (or 1/2 tsp dried)
- Salt and black pepper, to taste
Instructions
- Preheat Oven – Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roast the Potatoes – Toss halved potatoes with olive oil, garlic, thyme, salt, and pepper. Spread on the baking sheet and roast 25–30 minutes, turning halfway, until golden and tender.
- Cook the Chicken – Season chicken with olive oil, paprika, thyme, salt, and pepper. Heat a skillet over medium-high heat and sear chicken 3–4 minutes per side until golden. Transfer to the oven for 10–15 minutes if thicker, until cooked through.
- Prepare the Creamy Herb Sauce – In a small saucepan, melt butter over medium heat. Add chicken broth, cream, and Dijon mustard. Simmer 3–5 minutes until slightly thickened. Stir in parsley, thyme, salt, and pepper.
- Serve – Plate roasted garlic potatoes and top with creamy herb chicken. Drizzle sauce over the chicken and potatoes and garnish with extra parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting, Searing, Simmering
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 140 mg
