Creamy Herb Chicken & Potatoes Delight

$For this Creamy Herb Chicken & Potatoes, you need: - 4 boneless, skinless chicken breasts - 2 cups baby potatoes, halved - 1 cup heavy cream - 1 cup chicken broth - 2 tablespoons olive oil These ingredients form the base of the dish. The chicken provides protein, while the baby potatoes add heartiness. The heavy cream and chicken broth create the rich sauce. To boost the flavor, gather: - 1 tablespoon Dijon mustard - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 2 garlic cloves, minced - Salt and pepper to taste These seasonings bring depth and aroma. Mustard adds a slight tang, while thyme and rosemary give an earthy taste. Garlic adds a wonderful fragrance to the dish. For a fresh touch, consider: - Fresh parsley, chopped Garnishing with parsley makes the dish visually appealing. It also adds a bright, fresh flavor. Enjoy your Creamy Herb Chicken & Potatoes with this simple yet effective garnish! {{ingredient_image_2}} First, preheat your oven to 400°F (200°C). This step helps cook everything evenly. Next, heat olive oil in a large skillet over medium heat. While waiting, season the chicken breasts with salt and pepper. Once the oil is hot and shimmering, place the chicken in the skillet. Sear each side for 5-7 minutes. You want a nice golden brown crust. After searing, remove the chicken and set it aside on a plate. Now, it’s time to add the baby potatoes to the same skillet. Cook them for about 3-4 minutes. Stir them occasionally. Look for them to turn golden and get a bit tender. Once they start to soften, add minced garlic, dried thyme, and dried rosemary. Sauté this mix for one more minute. This step fills your kitchen with a lovely aroma. Next, carefully pour chicken broth into the skillet. Bring this mixture to a gentle simmer. Once it's bubbling slightly, stir in the heavy cream and Dijon mustard. Mix everything well until it's smooth and creamy. This sauce adds rich flavor to the chicken and potatoes. Return the seared chicken to the skillet. Nestle it between the potatoes for even cooking. Now, transfer the whole skillet to your preheated oven. Bake for 20-25 minutes. The chicken should reach an internal temperature of 165°F (74°C). After baking, take the skillet out and let it rest for a few minutes. Garnish with fresh parsley before serving to add a touch of color. To achieve juicy chicken, use a meat thermometer. Cook the chicken until it reaches 165°F (74°C). This guarantees safety and taste. Searing first adds flavor and a nice crust. Always let the chicken rest for a few minutes before serving. This helps keep the juices inside. You can change the cream in this recipe. Use sour cream or Greek yogurt for a tangy twist. For a lighter option, try coconut milk or cashew cream. You can also add cheese, like Parmesan, for extra richness. Fresh herbs, like basil or chives, can enhance flavor too. Experiment to find your favorite mix! This recipe serves four, but you can easily adjust it. To serve two, cut the ingredients in half. For larger groups, simply double everything. Use a bigger skillet to cook more chicken and potatoes. Keep the cooking times the same, but check the chicken's temperature to ensure it's done. Pro Tips Resting the Chicken: Allow the chicken to rest for a few minutes after baking. This helps the juices redistribute, making the meat more tender and flavorful. Choosing Potatoes: For best results, use small, waxy potatoes like baby Yukon Golds or red potatoes. They hold their shape well during cooking. Customizing Herbs: Feel free to experiment with fresh herbs if you have them. Fresh thyme and rosemary can elevate the flavor even further. Serving Suggestions: This dish pairs wonderfully with a side of steamed green vegetables or a fresh salad to balance the richness of the cream. {{image_4}} You can use many types of potatoes for this dish. Baby potatoes are great, but you can try others too. Yukon Golds add a creamy texture when cooked. Red potatoes hold their shape well and have a nice color. If you want a twist, use sweet potatoes for a hint of sweetness. Just remember to adjust the cooking time based on the potato type. If you want to switch up the protein, chicken is not the only option. Try turkey breasts for a leaner choice. Pork chops work well too; they soak up the creamy sauce nicely. For a vegetarian option, use hearty mushrooms. Portobello mushrooms can stand in for chicken and add rich flavor. Adjust the cooking time based on the protein you choose for best results. You can make this dish lighter or dairy-free if needed. Substitute heavy cream with coconut cream for a dairy-free option. Cashew cream is another great substitute; it adds a nutty flavor. If you want to cut calories, use low-fat milk or a mix of milk and broth. You could also skip the cream and use a broth-based sauce with herbs for flavor. To store leftovers, let the dish cool first. Transfer the chicken and potatoes to an airtight container. Make sure to cover it well to keep moisture in. Refrigerate them for up to three days. This keeps your meal fresh and ready for later. When you're ready to enjoy your leftovers, you can reheat them easily. Place the chicken and potatoes in a skillet over medium heat. Add a splash of chicken broth to keep it moist. Heat for about 5-10 minutes, stirring gently. You can also use the microwave. Place the dish in a microwave-safe bowl, cover it, and heat for 2-3 minutes. If you want to freeze this dish, make sure it cools completely first. Store the chicken and potatoes in a freezer-safe container. You can freeze them for up to three months. To serve later, thaw it in the fridge overnight before reheating. This keeps the flavors intact and ensures a delicious meal. You can use milk mixed with butter. Combine 3/4 cup of milk with 1/4 cup of melted butter. This mix is thicker than regular milk. It works well in many recipes. You can also try coconut cream for a dairy-free option. Yes, you can prepare this dish ahead of time. Cook the chicken and potatoes as directed. After cooking, let it cool. Store it in an airtight container in the fridge. When you are ready to eat, gently reheat it in the oven. To keep chicken juicy, do not overcook it. Use a meat thermometer to check the internal temperature. It should reach 165°F (74°C). Searing the chicken helps lock in moisture. Let the chicken rest before slicing. This allows the juices to redistribute. This blog post covered all you need to create a tasty dish. We discussed main ingredients, flavor enhancers, and optional garnishes. I shared step-by-step instructions to guide your cooking. You learned tips for perfect chicken, flavor variations, and how to adjust serving sizes. We also explored storage options to help with leftovers. My final thought: cooking can be fun and easy. With practice, you’ll get better each time. Enjoy trying new flavors and techniques!$

Creamy Herb Chicken & Potatoes Delight

A delicious and creamy dish featuring tender chicken breasts and baby potatoes, infused with aromatic herbs.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine American

Servings 4

Ingredients

4 pieces boneless, skinless chicken breasts
2 cups baby potatoes, halved
1 cup heavy cream
1 cup chicken broth
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 cloves garlic, minced
to taste Salt and pepper
to taste Fresh parsley, chopped (for garnish)

Instructions

Start by preheating your oven to 400°F (200°C) to ensure it’s ready for the chicken and potatoes.
In a large oven-safe skillet, heat the olive oil over medium heat until shimmering. Season the chicken breasts generously with salt and pepper. Carefully add the chicken to the skillet, searing them for about 5-7 minutes on each side, or until they develop a beautiful golden brown crust. Once seared, remove the chicken from the skillet and set it aside on a plate.
In the same skillet, add the halved baby potatoes. Cook for roughly 3-4 minutes, stirring occasionally, until they start turning golden and slightly tender.
Add the minced garlic to the skillet, along with the dried thyme and dried rosemary. Sauté this mixture for an additional minute, allowing the fragrant aromatics to fill your kitchen.
Carefully pour in the chicken broth, bringing the mixture to a gentle simmer. Once simmering, stir in the heavy cream and Dijon mustard, mixing everything well until smooth and creamy.
Return the seared chicken to the skillet, nestling it between the potatoes to ensure even cooking and flavor integration.
Transfer the entire skillet to the preheated oven. Bake for 20-25 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Once the chicken is done, remove the skillet from the oven and allow it to rest for a few minutes. Before serving, garnish with freshly chopped parsley to add a pop of color and freshness.

Notes

Serve directly from the skillet for a rustic presentation or plate individually for elegance.

Keyword chicken, creamy, herbs, potatoes