One Pan Creamy Garlic Herb Chicken & Potatoes
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
350 kcal
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Course
Main Course
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Cuisine
American
One Pan Creamy Garlic Herb Chicken & Potatoes
Description
This recipe marries seasoned chicken with thinly sliced potatoes cooked in the same pan to allow all the ingredients to absorb blended flavors. The chicken is pounded for even thickness and seasoned with salt and pepper before browning. Potatoes, garlic, rosemary, thyme, and oregano sauté until tender with slight browning, creating a flavorful base.
Heavy cream is added to form a smooth, thickened sauce that richly coats the chicken and potatoes. The herbs lend aroma and a mild herbal bitterness that balances the richness of the cream. Cooking in one pan lets the dish develop a cohesive flavor and texture profile, with potatoes soft yet still holding shape and chicken juicy with a golden exterior.
Serve this dish hot, garnished with fresh herbs if desired. It can function as a complete meal or pair with a green vegetable or salad for a well-rounded plate.
Potato choice is flexible, with thinner slices ensuring faster cooking and tender results. Fresh herbs provide brighter flavors, though dried Italian seasoning is a practical alternative. Careful seasoning at each stage assures a balanced taste throughout the dish.
Ingredients
- 4 chicken breast pounded to even thickness) OR 4-6 chicken thighs, boneless skinless
- salt to taste
- black pepper to taste
- 1 cup potato see note, thinly sliced
- 1 tablespoon garlic I added extra whole cloves at the end for aesthetic, completely optional, minced
- ½ teaspoon rosemary see note, finely chopped
- ½ teaspoon thyme finely chopped
- ¼ teaspoon oregano finely chopped
- 1 cup cream
- salt to taste
- black pepper to taste
- fresh herbs for topping, optional
Instructions
- Grease a large pan or skillet. Season chicken with salt and pepper to taste. Add chicken to pan and cook over medium heat 5-6 minutes on each side until browned and cooked through. Transfer to a plate and cover to keep warm.
- Add potatoes, garlic, and herbs to pan and cook for 5-7 minutes until potatoes are easily pierced with a fork and browned on the edges. (make sure to turn the potatoes half way through so they cook on both sides)
- Add heavy cream and cook another 4-5 minutes until hot throughout and thickened, being sure to stir periodically. Season with salt and pepper to taste. (for me this was bout 1/4 teaspoon each salt and pepper)
- Add chicken to pan and turn to coat in the cream sauce. Garnish with garlic cloves and herbs if desired and serve hot.
Notes
- Use red, gold, Yukon, or russet potatoes sliced thinner than 1/4 inch for even, timely cooking.
- Fresh herbs offer the best flavor, but substitute with 1 teaspoon dried Italian seasoning if needed.
- Adjust salt and pepper as you cook to ensure balanced seasoning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Calories | 350kcal | 18% |
| Carbohydrates | 5g | 2% |
| Protein | 26g | 52% |
| Fat | 25g | 38% |
| Saturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 154mg | 51% |
| Sodium | 157mg | 7% |
| Potassium | 556mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 910IU | 18% |
| Vitamin C | 4mg | 4% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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