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Prep Time: 15 minutes
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Cook Time: 35 minutes
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Total Time: 50 minutes
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Skill Level: Easy
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Servings: 4
Ingredients
For the Chicken & Potatoes:
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4 boneless, skinless chicken breasts (approx. 6 oz each), patted dry
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1.5 lbs (700g) baby potatoes, halved
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2 tablespoons olive oil
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1 teaspoon paprika
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Salt and freshly ground black pepper, to taste
For the Creamy Herb Sauce:
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2 tablespoons unsalted butter
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4 cloves garlic, minced
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1 cup chicken broth (low sodium recommended)
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1 cup heavy cream (or half-and-half for a lighter version)
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1/2 cup freshly grated Parmesan cheese
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1 teaspoon dried thyme (or 1 tbsp fresh)
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1 teaspoon dried oregano
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1/2 teaspoon dried rosemary, crushed
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3 cups fresh baby spinach, packed (optional)
For Garnish:
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Fresh parsley or chives, finely chopped
Instructions
1. Prep & Season (5 minutes):
Preheat your oven to 400°F (200°C). Pat the chicken breasts completely dry with paper towels—this is crucial for a good sear. Season them generously on both sides with salt, pepper, and paprika. Toss the halved baby potatoes with 1 tablespoon of olive oil, salt, and pepper.
2. Sear the Chicken & Start the Potatoes (10 minutes):
In a large, oven-safe skillet or cast-iron pan, heat the remaining 1 tablespoon of olive oil over medium-high heat. Once hot, add the chicken breasts. Sear without moving for 4-5 minutes per side, until a deep golden-brown crust forms. Transfer the chicken to a clean plate (it will not be cooked through yet). In the same pan, add the seasoned baby potatoes, cut-side down, around where the chicken was. Let them cook in the pan drippings for 2-3 minutes to start browning.
3. Bake (20 minutes):
Place the entire skillet in the preheated oven. Roast for 18-20 minutes, or until the potatoes are fork-tender and the chicken’s internal temperature reaches 165°F (74°C) at the thickest part. Remove the skillet from the oven (careful, the handle is hot!). Transfer the chicken and potatoes to a serving platter and tent loosely with foil.
4. Create the Creamy Sauce (8 minutes):
Using the same skillet (it will be full of flavor!), place it back on the stovetop over medium heat. Add the butter and minced garlic. Sauté for 30-60 seconds until fragrant. Pour in the chicken broth to deglaze the pan, using a wooden spoon to scrape up all the delicious browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.
Reduce the heat to medium-low. Pour in the heavy cream and add the dried thyme, oregano, and rosemary. Stir constantly and let the sauce gently simmer for 3-4 minutes until it begins to thicken. Do not let it boil rapidly. Stir in the grated Parmesan cheese until melted and smooth. If using, add the fresh spinach and stir until just wilted. Taste and adjust seasoning with salt and pepper.
5. Serve (2 minutes):
Return the chicken and potatoes to the skillet, spooning the sauce generously over everything. Alternatively, plate the chicken and potatoes individually and ladle the sauce over the top. Garnish with a final sprinkle of fresh parsley or chives.
Chef’s Notes & Tips for Success
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Even Cooking: For uniformly thick chicken breasts, place them between sheets of parchment paper and gently pound the thicker end to an even 1-inch thickness.
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Don’t Crowd the Pan: Searing in batches is better than overcrowding, which steams the chicken instead of browning it.
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Herb Freshness: Using fresh herbs in the sauce will elevate the flavor dramatically. Triple the amount if substituting dried with fresh.
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Sauce Consistency: If your sauce is too thin, let it simmer a few minutes longer. If it’s too thick, thin it with a splash of chicken broth or cream.
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Vegetable Variations: Try adding sun-dried tomatoes or sliced mushrooms with the garlic for a different twist.
Nutritional Information (Per Serving – Approximate)
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Calories: 680 kcal
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Carbohydrates: 32g
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Protein: 48g
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Fat: 39g
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Saturated Fat: 19g
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Cholesterol: 205mg
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Sodium: 580mg
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Fiber: 4g
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Sugar: 3g