why make this recipe
Creamy Herb Chicken with Golden Baby Potatoes is a delightful dish that brings comfort and flavor to your dining table. This recipe combines tender chicken and crispy golden baby potatoes, all enveloped in a rich and creamy sauce infused with fresh herbs. It is simple enough for a weeknight dinner but impressive enough for guests. You’ll enjoy the creamy texture paired with the crispy potatoes, making it a family favorite.
how to make Creamy Herb Chicken with Golden Baby Potatoes
Ingredients
- halved baby potatoes
- olive oil
- rosemary
- diced chicken
- garlic-infused olive oil
- chicken broth
- heavy cream
- mixed herbs (e.g., thyme, parsley, oregano)
Directions
- Preheat the oven to 400°F (200°C).
- Toss halved baby potatoes in olive oil and rosemary, then roast in the oven until golden and crispy, about 25-30 minutes.
- While the potatoes are roasting, heat garlic-infused olive oil in a pan over medium heat and sauté the diced chicken until cooked through.
- Add chicken broth and heavy cream to the pan, along with your choice of herbs, and let simmer until the sauce thickens slightly.
- Combine the roasted potatoes with the chicken and sauce, stirring gently.
- Allow the flavors to meld for a few minutes before serving. Enjoy your meal!
how to serve Creamy Herb Chicken with Golden Baby Potatoes
Serve the Creamy Herb Chicken with Golden Baby Potatoes in shallow bowls or plates. You can garnish with fresh herbs for added color and flavor. This dish pairs well with a simple green salad or steamed vegetables.
how to store Creamy Herb Chicken with Golden Baby Potatoes
If you have leftovers, let them cool and store them in an airtight container in the refrigerator. They will stay fresh for about 3 days. To reheat, warm gently in a pan over low heat until heated through.
tips to make Creamy Herb Chicken with Golden Baby Potatoes
- For extra flavor, you can marinate the chicken in garlic and herbs for an hour before cooking.
- Use fresh herbs whenever possible for the best taste, but dried herbs can work well too.
- Make sure not to overcrowd the pan when cooking the chicken to ensure even cooking.
variation
You can switch up the type of protein by using shrimp or turkey instead of chicken. For a lighter option, substitute the heavy cream with coconut milk.
FAQs
Can I use regular potatoes instead of baby potatoes?
Yes, you can cut regular potatoes into small chunks to create your own version of baby potatoes.
Can I make this recipe dairy-free?
Yes, you can replace heavy cream with a dairy-free alternative, such as coconut cream or cashew cream.
What can I serve with Creamy Herb Chicken?
This dish pairs nicely with steamed vegetables, a fresh salad, or even crusty bread to soak up the creamy sauce.
Creamy Herb Chicken with Golden Baby Potatoes
Ingredients
For the Potatoes
- 1 lb halved baby potatoes Choose small, tender baby potatoes for best results.
- 2 tbsp olive oil Extra virgin olive oil recommended for flavor.
- 1 tbsp rosemary Fresh rosemary preferred, but dried works too.
For the Chicken and Sauce
- 1 lb diced chicken Chicken breast or thighs work well.
- 2 tbsp garlic-infused olive oil Enhances the garlic flavor in the dish.
- 1 cup chicken broth Low sodium broth is a healthier option.
- 1 cup heavy cream Substitute with coconut milk for a lighter version.
- 2 tbsp mixed herbs (e.g., thyme, parsley, oregano) Use fresh herbs for best flavor.
Instructions
Preparation and Roasting
- Preheat the oven to 400°F (200°C).
- Toss halved baby potatoes in olive oil and rosemary, then roast in the oven until golden and crispy, about 25-30 minutes.
Cooking the Chicken
- While the potatoes are roasting, heat garlic-infused olive oil in a pan over medium heat and sauté the diced chicken until cooked through.
- Add chicken broth and heavy cream to the pan, along with your choice of herbs, and let simmer until the sauce thickens slightly.
- Combine the roasted potatoes with the chicken and sauce, stirring gently.
- Allow the flavors to meld for a few minutes before serving. Enjoy your meal!
