Creamy Herb Chicken with Roasted Potatoes, Mushrooms, and Peppers
This Creamy Herb Chicken is pan-seared until golden and smothered in a luscious garlic-herb sauce, then served alongside roasted baby potatoes, mushrooms, and sweet bell peppers. It’s comforting, hearty, and full of fresh Mediterranean flavor — perfect for a balanced, feel-good meal.
Prep: 20 minutes
Cook: 35 minutes
Total: 55 minutes
Ingredients
For the Roasted Vegetables
2 cups baby potatoes, halved
1 cup mushrooms, halved (cremini or button)
1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 tbsp olive oil
½ tsp dried oregano
½ tsp smoked paprika
Salt & pepper, to taste
For the Chicken
3–4 boneless, skinless chicken breasts or thighs
2 tbsp olive oil
2 cloves garlic, minced
½ tsp dried thyme
½ tsp dried basil or Italian seasoning
Salt & pepper, to taste
For the Creamy Herb Sauce
1 tbsp olive oil
2 cloves garlic, minced
½ cup low-sodium chicken broth
½ cup light cream or half-and-half
2 tbsp Greek yogurt
1 tsp Dijon mustard
2 tbsp chopped fresh parsley or dill
1 tbsp chopped basil or chives
Salt & pepper, to taste
Instructions
1. Roast the Vegetables
Preheat oven to 200°C (400°F).
Toss potatoes, mushrooms, and peppers with olive oil, oregano, paprika, salt, and pepper.
Spread on a baking tray and roast for 25–30 minutes, stirring halfway, until golden and tender.
2. Cook the Chicken
While the veggies roast:
Pat chicken dry and season with salt, pepper, thyme, and basil.
Heat olive oil in a large skillet over medium heat.
Sear chicken for 5–6 minutes per side, until golden and cooked through.
Remove from pan and set aside.
3. Make the Creamy Herb Sauce
In the same pan, add olive oil or butter.
Saute garlic for 30 seconds, then add chicken broth and simmer for 1–2 minutes to deglaze.
Reduce heat and stir in cream, Greek yogurt (if using), and Dijon mustard.
Simmer for 2–3 minutes, then stir in chopped herbs, salt, and pepper.
4. Combine & Serve
Return the chicken to the pan, coating it in the creamy herb sauce.
Simmer on low for 2–3 minutes until flavors meld.
Serve with the roasted potatoes, mushrooms, and peppers on the side (or mix them directly into the pan for a one-skillet meal).
Tips
Add spinach or sun-dried tomatoes for extra Mediterranean flavor.
For a lighter version, replace cream with evaporated milk or cashew cream.
Fresh herbs (especially parsley, basil, or dill) make the sauce shine — don’t skip them!
Serving Ideas
Pair with a simple arugula salad and lemon vinaigrette.
Serve with warm garlic pita or roasted asparagus for a balanced dinner.
Frequently Asked Questions
Q: Can I use chicken thighs instead of breasts?
Absolutely! Thighs stay juicier and add deeper flavor to the sauce.
Q: Can I make this ahead?
Yes — store chicken and sauce together for up to 3 days in the fridge. Reheat gently to avoid separating the sauce.
Q: Can I make it dairy-free?
Use coconut milk or unsweetened oat cream instead of cream or yogurt.
Nutritional Information
Calories: ~520
Protein: 40g
Carbs: 28g
Fat: 26g
Fiber: 5g