Oven Baked Creamy Garlic Chicken and Potatoes
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Juicy Oven Baked Creamy Garlic Chicken and Potatoes roasted together in a rich, flavorful sauce. This easy one pan chicken and potatoes recipe is perfect for a comforting weeknight dinner.
For more one pot meals, check out my popular recipes for One Pan Creamy Balsamic Chicken and Green Beans, One Pan Shrimp and Asparagus, and One Pan Greek Sun Dried Tomato Chicken and Lentils.
Why This Recipe Works
Garlic — If you don’t already know this about me, I am a big, fat number-one fan of garlic. I love how much flavor it adds to this oven baked chicken and potatoes. Plus, the smell is heavenly while it’s cooking!
Complete meal — This roasted chicken and potatoes is a complete meal — no need to add anything else (unless you feel compelled to have a salad or another veggie side).
Crispy chicken — Sometimes when you cook a one-pan meal, you don’t get that nice crispy sear on your protein. That’s not the case in this dish. The texture of the crispy chicken plus the browned potatoes and creamy sauce will make your taste buds sing!
Family favorite — This chicken and potatoes recipe is not just beloved by myself and my husband, but the kids love it too! Whenever I ask for ideas for dinner, at least one of them asks for this dish and we’re always happy to oblige.
Ingredients
Chicken — I use boneless skinless chicken thighs or breasts in this dish. Skin-on, bone-in chicken will take too long to cook.
Thinly Sliced Potatoes — Thinly slice the potatoes as uniformly as you can to ensure even baking.
Minced Garlic — Sometimes I mince my own garlic, sometimes i used jarred garlic, sometimes I use frozen — I really don’t think it matters, do whatever is easiest for you!
Rosemary, Thyme, and Oregano — I love a good fresh herb in a chicken with potatoes dish but you can also use a dried herb blend like Italian seasoning or Herbs de Provence (my favorite dried blend!).
How to Make Oven Baked Chicken and Potatoes
- First, preheat your oven to 375 degrees and grease a large pan or skillet with oil or butter. Season the chicken all over with salt and pepper.
- Add the seasoned chicken to the pan and sear it over medium heat until browned on each side (It won’t be cooked through all the way). Using tongs, transfer the chicken to a plate and cover to keep warm.
- Add the sliced potatoes, garlic, and herbs to the pan and cook them for 2-3 minutes until garlic is fragrant and potatoes begin to brown.
- Add in the heavy cream, dijon (if using), and the salt and pepper. Give it a good stir and let it heat up throughout for 3-4 minutes.
- Add the chicken back to the pan and turn it to coat in the cream sauce.
- Transfer the skillet to your preheated oven and bake for 15 minutes or until chicken is cooked through and sauce has reduced and is nice and creamy.
- Garnish the dish with garlic cloves and herbs if desired and serve immediately.
FAQs
It’s totally fine to cook raw chicken and potatoes together. In this dish, I like to sear off the chicken first and add it back in after the potatoes are done so that everything cooks thoroughly and each piece cooks more quickly separately than together.
Heavy cream is a dairy product that contains at least 36% or more of milk fat. It’s made by separating the higher fat cream from the milk during milk processing. Heavy cream is much thicker than milk and is great for making whipped cream, ice cream, and for making sauces and soups thick and rich.
If you use a cast iron to cook this dish, then be sure to clean it properly to ensure you get to use it for many years to come.
Once my cast iron has cooled off, I use a paper towel to remove any excess grease or moisture. Then I run it under warm water and scrub off any bits of food with a stiff brush or dish scrubber. (I only use a little bit of soap if absolutely necessary.)
I dry the skillet and add a bit of oil to the skillet and rub the oil around again with a paper towel to maintain the seasoning.
Expert Tips & Tricks
- I’ve used a variety of potatoes in this dish. From gold to yukon and from russet to fingerling — all work great. Pro tip: Be sure not to slice them too thick or they will take a long time to cook. They should be thinner than a quarter of an inch.
- You can use fresh herbs, as suggested in this creamy garlic chicken recipe, or substitute 1 teaspoon dried Italian seasoning.
- If you are a mushroom lover, you can always add sliced mushrooms to this dish as it bakes.
- Any leftovers will keep in the fridge for up to 5 days.
More Recipes to Try
- Chicken and Potatoes with Dijon Cream Sauce – the perfect cozy weeknight dinner your whole family will devour.
- Instant Pot Chicken and Potatoes – effortless, mouthwatering dinner.
- One Pan Rosemary Chicken and Potatoes – big flavor in less than 30 minutes!
When you make this recipe, snap a photo and tag me on social – I love connecting with you and seeing what you’re up to in the kitchen!
One Pan Creamy Garlic Herb Chicken & Potatoes
Ingredients
- 6-8 boneless small-medium chicken thighs, pounded to even thickness
- salt and pepper to taste
- 1 cup thinly sliced potatoes , red, yukon, or gold potatoes work best (see note)
- 1 tablespoon minced garlic , (I added extra whole cloves at the end for aesthetic, completely optional)
- ½ teaspoon finely chopped rosemary , (see note)
- ½ teaspoon finely chopped thyme
- ¼ teaspoon finely chopped oregano
- 1 cup cream
- ¼ teaspoon salt
- ¼ teaspoon cracked black pepper, reduce to 1/8 teaspoon if using ground pepper
- 2 teaspoons dijon mustard, optional
- fresh herbs for topping (optional)
Instructions
- Preheat oven to 375 degrees and butter or oil a large, oven-safe skillet.
- Season chicken with salt and pepper to taste. Add chicken to pan and cook over medium heat 2-3 minutes on each side until browned (They won't be cooked all the way through). Transfer to a plate and cover to keep warm.
- Add potatoes, garlic, and herbs to pan and cook for 2-3 minutes until fragrant.
- Add heavy cream and dijon (if using), and salt and pepper, and stir over heat for another 2-3 minutes.
- Add chicken to pan and turn to coat in the cream sauce. Transfer to oven to bake for about 15 minutes until cream sauce is thickened.
- Taste, add salt and pepper if needed. Garnish with garlic cloves and herbs if desired and serve.
Notes
The herbs – You can use fresh herbs, as suggested in the recipe OR you can substitute 1 teaspoon dried Italian seasoning.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It’s a quick easy meal,have the chicken thawed, used boneless skinless thighs for this
Hi Tiffany, can I use chicken tenders? If so, how would I adjust cooking time? Thanks so much, Ally in New Jersey : )