Creamy Herb Chicken with Garlic Potatoes and Sauteed Veggies
Tender, golden chicken breasts cooked in a luscious creamy herb sauce, served alongside crispy garlic-roasted potatoes and colorful sauteed vegetables. This meal is elegant enough for guests but simple enough for a weeknight dinner. The combination of rich herbs, garlic, and cream with fresh vegetables makes it balanced, satisfying, and full of flavor.
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 45–50 minutes
Serves: 4
Ingredients
For the Creamy Herb Chicken
4 chicken breasts (boneless, skinless; pounded to even thickness if needed)
Salt & black pepper, to taste
1 tsp paprika
2 tbsp olive oil
2 tbsp butter
3 cloves garlic, minced
1 tsp fresh thyme (or ½ tsp dried)
1 tsp fresh rosemary, chopped (or ½ tsp dried)
1 cup heavy cream
½ cup chicken broth
½ cup grated Parmesan cheese
For the Garlic Potatoes
4 medium potatoes, diced into 1-inch cubes
2 tbsp olive oil
3 cloves garlic, minced
½ tsp salt
½ tsp black pepper
1 tsp fresh parsley, chopped
For the Sauteed Vegetables
2 cups broccoli florets
1 cup carrot slices
1 red bell pepper, sliced
1 tbsp olive oil or butter
Salt & pepper, to taste
Optional: 1 tsp fresh lemon juice or herbs for brightness
Instructions
1. Cook the Garlic Potatoes
Preheat oven to 425°F (220°C).
Toss diced potatoes with olive oil, minced garlic, salt, and pepper.
Spread on a baking sheet and roast 25–30 minutes, flipping halfway, until golden and crispy.
Sprinkle with fresh parsley before serving.
2. Cook the Chicken
Season chicken breasts with salt, pepper, and paprika.
Heat olive oil and butter in a large skillet over medium-high heat.
Sear chicken 4–5 minutes per side until golden and cooked through (internal temperature 165°F / 74°C). Remove and set aside.
3. Make the Creamy Herb Sauce
In the same skillet, add minced garlic, thyme, and rosemary. Sauté 30 seconds until fragrant.
Pour in chicken broth and scrape up any browned bits.
Stir in cream and Parmesan. Simmer 3–5 minutes until sauce thickens slightly.
Return chicken to the skillet, spoon sauce over the top, and heat 2–3 minutes.
4. Saute the Vegetables
Heat olive oil or butter in a separate skillet over medium heat.
Add broccoli, carrots, and bell pepper. Saute 5–7 minutes until tender-crisp.
Season with salt, pepper, and a splash of lemon juice or fresh herbs if desired.
5. Serve
Plate chicken with creamy herb sauce, garlic potatoes, and sautéed vegetables. Garnish with extra parsley or herbs for a vibrant touch.
Frequently Asked Questions
Can I use chicken thighs instead?
Yes — bone-in or boneless thighs work. Increase cooking time to ensure they reach 165°F.
Can I make it lighter?
Use half-and-half or Greek yogurt instead of heavy cream, but add it at low heat to avoid curdling.
Can I prep ahead?
Potatoes and vegetables can be prepped in advance. Chicken and sauce are best cooked fresh.
Can I use frozen vegetables?
Yes — thaw and pat dry to avoid excess water in the pan.
Tips for Best Results
Dry chicken before searing for a golden crust.
Roast potatoes at high heat for crispiness.
Don’t overcrowd the vegetable pan; sauté in batches if needed.
Add herbs at the end to keep their flavor bright.
Spoon sauce generously over chicken just before serving for a restaurant-style presentation.
Nutritional Information
Calories: ~580
Protein: ~38 g
Carbs: ~45 g
Fat: ~28 g
Saturated Fat: ~12 g
Fiber: ~6 g
Sodium: ~750 mg
Vitamin A: 90% DV
Vitamin C: 65% DV
Calcium: ~15% DV