Creamy Garlic Herb Chicken with Baby Potatoes

Servings: 4
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 50–55 minutes

 Ingredients

Chicken

• 6 chicken thighs, boneless or bone-in
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp paprika
• 1 tsp Italian seasoning
• 1 tbsp olive oil

Creamy Garlic Herb Sauce

• 4 cloves garlic, minced
• 1 small onion, finely chopped
• 2 tbsp butter
• 1 cup heavy cream
• ½ cup chicken broth
• ¼ cup grated Parmesan cheese
• ½ tsp dried thyme
• ½ tsp dried rosemary
• ½ tsp black pepper
• Salt to taste
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh lemon juice

Potatoes

• 500–600 g baby potatoes
• 1 tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp Italian herbs

 Instructions

1. Prepare the potatoes: Wash the baby potatoes. Cut larger potatoes in half. Toss with olive oil, salt, pepper, and Italian herbs.
2. Season the chicken: Pat the chicken dry and season both sides with salt, pepper, paprika, and Italian seasoning.
3. Sear the chicken: Heat 1 tbsp olive oil in a large oven-safe skillet. Sear the chicken for about 3–4 minutes per side, until golden brown. Remove and set aside.
4. Make the sauce: In the same skillet, melt the butter. Add onion and cook for 2–3 minutes. Add garlic and cook for about 30 seconds.
5. Pour in the chicken broth and scrape up the browned bits from the bottom of the pan.
6. Add heavy cream, thyme, rosemary, and black pepper. Stir well.
7. Add Parmesan and simmer gently for 2–3 minutes until the sauce becomes slightly creamy.
8. Combine: Place the potatoes and seared chicken into the creamy sauce.
9. Bake: Transfer to a preheated 400°F (200°C) oven and bake for 20–25 minutes, until the potatoes are tender and the chicken reaches 165°F (74°C) internally.
10. Garnish with fresh parsley and a squeeze of lemon juice. Spoon the creamy garlic sauce over the chicken and potatoes before serving.

 Approximate Nutrition — Per Serving

• Calories: 650–700 kcal
• Protein: 40–45 g
• Carbohydrates: 30–35 g
• Fat: 42–48 g
• Saturated Fat: 18–22 g
• Fiber: 3–4 g
• Sugar: 3–5 g
• Sodium: 700–900 mg

Nutrition will vary depending on the chicken size, cream, butter, Parmesan, and potato portions.

 Allergen Information

Contains:

•  Milk/Dairy — butter, heavy cream, Parmesan
• Chicken broth may contain additional allergens depending on the brand.

Nut Information:
This recipe contains no nuts as written. However, check packaged ingredients such as chicken broth, seasonings, and Parmesan for possible cross-contact if you have a nut allergy.

 Q&A

Q: Can I use chicken breast instead of thighs?
Yes. Chicken breast works well, but be careful not to overcook it because it can become dry.

Q: Can I replace heavy cream?
Yes. You can use half-and-half or evaporated milk for a lighter sauce.

Q: Can I skip Parmesan?
Yes. The recipe will still work, although the sauce will be slightly less rich and savory.

Q: Can I use pre-boiled potatoes?
Absolutely. Parboil the potatoes for about 7–10 minutes first to reduce the oven cooking time.

Q: Is this recipe gluten-free?
It can be gluten-free if you use certified gluten-free chicken broth and seasonings. There is no flour in the recipe.

Q: How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently and add a splash of broth or milk if the sauce becomes too thick.

Q: How can I make it healthier?
Use less butter and cream, choose skinless chicken, and add vegetables such as broccoli, spinach, green beans, or zucchini.