If you're looking for a comforting dinner that combines succulent chicken with deliciously crispy potatoes, look no further than this Creamy Chicken and Crispy Potatoes recipe. This dish is not only a feast for the senses but also a one-pan meal that reduces cleanup time, making it perfect for busy weeknights. The creamy sauce infused with garlic and herbs complements the crunch of the roasted potatoes beautifully, creating a satisfying experience that your entire family will love. The balance of flavors in this dish makes it a favorite among both kids and adults, ensuring it's a meal you'll want to make again and again.
1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried rosemary)
Instructions
Preheat your oven to 425°F (220°C).
In a large bowl, combine the halved baby potatoes with olive oil, garlic powder, paprika, salt, black pepper, and rosemary. Toss well to ensure the potatoes are evenly coated.
Spread the seasoned potatoes out on a large baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, flipping halfway through for even cooking.
While the potatoes are roasting, season the chicken breasts with salt and black pepper on both sides. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Once the oil is hot, add the minced garlic to the skillet and sauté for 30 seconds until fragrant.
Add the seasoned chicken breasts to the skillet. Sear for about 5-7 minutes on each side until golden brown and cooked through.
In the same skillet, pour in the chicken broth and scrape up any browned bits from the bottom. Bring to a simmer, then stir in the heavy cream, thyme, and oregano.
Return the chicken to the skillet, spooning the creamy sauce over it. Cook for an additional 2-3 minutes.
Remove the roasted potatoes from the oven. Serve the creamy chicken alongside the crispy potatoes, drizzling extra sauce over the top. Garnish with fresh parsley.
