Creamy Herb Chicken with Roasted Veggies & Crispy Potatoes
Description
This Creamy Herb Chicken with Roasted Veggies & Crispy Potatoes is a comforting yet wholesome meal that feels both indulgent and balanced. Juicy pan-seared chicken breasts are smothered in a rich, garlicky herb cream sauce, while the oven-roasted vegetables bring natural sweetness and color. The crispy golden potatoes add the perfect crunch to complete the plate. It’s ideal for family dinners, meal prep, or even special occasions—simple ingredients with restaurant-quality flavor.
Time & Servings
Prep Time: 20 minutes
Cook Time: 35–40 minutes
Total Time: ~60 minutes
Servings: 4
Calories (approx.): 580–650 kcal per serving
Ingredients
For the Chicken & Creamy Herb Sauce
4 boneless chicken breasts or thighs
1 tsp salt
½ tsp black pepper
1 tsp paprika
1 tsp garlic powder
2 tbsp olive oil
5 garlic cloves, minced
1 cup heavy cream
½ cup chicken broth
1 tsp dried thyme
1 tsp dried oregano
1 tsp dried basil
¼ cup grated Parmesan cheese
Fresh parsley (for garnish)
For the Crispy Potatoes
500–600 g baby potatoes, halved
2 tbsp olive oil
1 tsp paprika
½ tsp garlic powder
Salt to taste
Black pepper to taste
For the Roasted Veggies
1 cup carrots, sliced
1 cup broccoli florets
1 bell pepper, sliced
1 red onion, wedges
1½ tbsp olive oil
Salt & pepper to taste
½ tsp Italian seasoning
Step-by-Step Instructions
Step 1: Roast the Potatoes
Preheat oven to 200°C (400°F).
Toss potatoes with olive oil, paprika, garlic powder, salt, and pepper.
Spread on a baking tray and roast for 30–35 minutes, flipping once halfway through.
Roast until golden, crispy, and fluffy inside.
Step 2: Roast the Vegetables
On a second tray, toss all vegetables with olive oil, salt, pepper, and Italian seasoning.
Roast for 20–25 minutes until tender with slight char.
Step 3: Cook the Chicken
Season chicken with salt, pepper, paprika, and garlic powder.
Heat olive oil in a large skillet over medium heat.
Sear chicken for 5–6 minutes per side, until golden and fully cooked.
Remove chicken and set aside.
Step 4: Make the Creamy Herb Sauce
In the same pan, melt butter.
Add minced garlic and sauté for 30 seconds.
Pour in chicken broth and cream.
Add thyme, oregano, basil, and Parmesan cheese.
Simmer on low heat for 4–5 minutes until thickened.
Step 5: Combine
Return chicken to the pan and spoon the sauce over it.
Simmer for 5 minutes so flavors blend perfectly.
Garnish with fresh parsley.
Serving Suggestions
Serve the creamy herb chicken hot with:
Crispy roasted potatoes
Colorful roasted vegetables
Optional side: garlic bread, rice, or a fresh salad
Nutrition (Approximate Per Serving)
Calories: 600 kcal
Protein: 38–42 g
Carbohydrates: 35–40 g
Fat: 35–40 g
Fiber: 4–6 g
Sodium: Moderate
Frequently Asked Questions (Q&A)
Q1: Can I use chicken thighs instead of breasts?
Yes! Thighs are even juicier and work perfectly with creamy sauces.
Q2: Can I make this dish without cream?
Yes. You can replace heavy cream with:
Evaporated milk
Half & half
Greek yogurt (added at very low heat)
Q3: How do I make it spicy?
Add:
½ tsp chili flakes to the sauce
Or drizzle with hot sauce before serving.
Q4: Can I air-fry the potatoes instead of roasting?
Yes! Air-fry at 200°C for 18–22 minutes, shaking halfway.
Q5: Is this meal good for meal prep?
Absolutely. Store in airtight containers for up to 3 days in the fridge.
Q6: Can I make it keto-friendly?
Yes! Replace potatoes with:
Cauliflower
Zucchini
Mushrooms