Creamy Herb Chicken
A quick and comforting pan-seared chicken breast finished in a silky garlic-and-herb cream, served with golden roasted potato cubes.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (about 1.5–2 lb total) Pounded slightly if very uneven
- 1 cup heavy cream Gives the sauce body and sheen
- 2 tablespoons olive oil Raises the smoke point
- 1 tablespoon butter Adds flavor
- 3 cloves garlic, minced Use fresh for the brightest taste
- 1 tablespoon fresh thyme leaves Or 1 tsp dried thyme
- 1 tablespoon fresh parsley, chopped Plus extra for garnish
- 4 medium potatoes, cubed Yukon Gold or red potatoes roast nicely
- Salt and freshly ground black pepper, to taste
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Position a rack in the center.
- Pat chicken breasts dry and season both sides with salt and pepper.
- Heat the olive oil and butter in a large ovenproof skillet over medium heat. When the butter foams, add the chicken and sear 3–4 minutes per side until golden brown.
- Remove the chicken to a plate and set aside.
Sauce Preparation
- In the same skillet, reduce heat slightly and add the minced garlic, thyme, and parsley. Sauté about 30–45 seconds until fragrant.
- Pour in the heavy cream and stir, scraping up any browned bits from the pan. Simmer gently for 1–2 minutes.
- Return the seared chicken to the skillet, nestling the breasts into the cream sauce.
Roasting
- Transfer the chicken and sauce to a baking dish if your skillet is not ovenproof.
- In a separate baking dish (or the same if there’s room), place the cubed potatoes, drizzle with a little olive oil, and season with salt and pepper.
- Roast in the preheated oven for 25–30 minutes, or until the potatoes are tender and the chicken reaches an internal temperature of 165°F (74°C).
- Remove from the oven and let rest 5 minutes. Spoon sauce over the chicken, garnish with extra parsley, and serve warm.
Notes
For a lighter sauce, use half-and-half mixed with 2 teaspoons cornstarch to thicken. Dairy-free option: swap heavy cream for canned coconut milk and use plant-based butter.