Creamy Herb Chicken with Golden Baby Potatoes
A delightful dish combining tender chicken and crispy golden baby potatoes in a rich, creamy sauce infused with fresh herbs, perfect for any occasion.
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!
Notes
For extra flavor, marinate the chicken in garlic and herbs for an hour before cooking. Use fresh herbs whenever possible for the best taste. Avoid overcrowding the pan when cooking the chicken for even cooking.