One Pan Creamy Garlic Herb Chicken & Potatoes
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.
Servings: 4 servings
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 chicken - You can use 2 large chicken breasts in place of the chicken thighs. Slice them in half lengthwise and pound to an even thickness or they will not cook quickly enough.
The potatoes - I recommend using red potatoes (as I did), or yukon or gold potatoes. Russet potatoes can be used but should be sliced very thin in order to cook this quickly!
The herbs - You can use fresh herbs, as suggested in the recipe OR you can substitute 1 teaspoon dried Italian seasoning.
The herbs - You can use fresh herbs, as suggested in the recipe OR you can substitute 1 teaspoon dried Italian seasoning.
Nutrition
Calories: 347kcal | Carbohydrates: 5g | Protein: 26g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 140mg | Sodium: 151mg | Potassium: 568mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 910IU | Vitamin C: 4mg | Calcium: 50mg | Iron: 1mg
