One-Pan Creamy Herb Chicken and Roasted Potatoes
One-Pan Creamy Herb Chicken and Roasted Potatoes
Ingredients
For the Roasted Potatoes
- 1 1/2 pounds baby potatoes, halved
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 teaspoon paprika
For the Creamy Herb Sauce
- 2 tablespoons butter
- 3 garlic, cloves, minced
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat oven to 400°F (200°C). In a large bowl, toss the halved baby potatoes with 2 tablespoons olive oil, garlic powder, dried rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated. Spread the potatoes in a single layer on a large oven-safe skillet or baking sheet.
⏱️ 5 min•🌡️ 400
- 2
Roast the potatoes for 20 minutes, stirring halfway through, until they begin to soften and lightly brown.
⏱️ 20 min•🌡️ 400
- 3
While potatoes are roasting, pat the chicken pieces dry with paper towels. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and paprika.
⏱️ 5 min
- 4
Remove the skillet with potatoes from the oven. Push the potatoes to one side of the skillet to make space for the chicken. Add 1 tablespoon olive oil to the empty side of the skillet and heat over medium-high heat on the stovetop.
⏱️ 2 min
- 5
Add the seasoned chicken pieces to the hot skillet in a single layer. Sear for 3-4 minutes per side, until golden brown and cooked through. Remove chicken from the skillet and set aside on a plate.
⏱️ 8 min
- 6
Reduce heat to medium. Add butter to the skillet, scraping up any browned bits from the bottom. Add minced garlic and cook for 1 minute until fragrant.
⏱️ 2 min
- 7
Sprinkle flour into the skillet and whisk constantly for 1 minute to create a roux.
⏱️ 1 min
- 8
Gradually whisk in chicken broth, then heavy cream, stirring until the sauce thickens. Stir in fresh parsley, fresh thyme, Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
⏱️ 5 min
- 9
Return the cooked chicken and roasted potatoes to the skillet, nestling them into the creamy herb sauce. Simmer for 2-3 minutes to heat through and allow flavors to meld.
⏱️ 3 min
- 10
Garnish with additional fresh chopped parsley and serve directly from the skillet.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pan Creamy Herb Chicken and Roasted Potatoes
Ingredients
For the Roasted Potatoes
- 1 1/2 pounds baby potatoes, halved
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 teaspoon paprika
For the Creamy Herb Sauce
- 2 tablespoons butter
- 3 garlic, cloves, minced
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat oven to 400°F (200°C). In a large bowl, toss the halved baby potatoes with 2 tablespoons olive oil, garlic powder, dried rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated. Spread the potatoes in a single layer on a large oven-safe skillet or baking sheet.
⏱️ 5 min•🌡️ 400 - 2
Roast the potatoes for 20 minutes, stirring halfway through, until they begin to soften and lightly brown.
⏱️ 20 min•🌡️ 400 - 3
While potatoes are roasting, pat the chicken pieces dry with paper towels. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and paprika.
⏱️ 5 min - 4
Remove the skillet with potatoes from the oven. Push the potatoes to one side of the skillet to make space for the chicken. Add 1 tablespoon olive oil to the empty side of the skillet and heat over medium-high heat on the stovetop.
⏱️ 2 min - 5
Add the seasoned chicken pieces to the hot skillet in a single layer. Sear for 3-4 minutes per side, until golden brown and cooked through. Remove chicken from the skillet and set aside on a plate.
⏱️ 8 min - 6
Reduce heat to medium. Add butter to the skillet, scraping up any browned bits from the bottom. Add minced garlic and cook for 1 minute until fragrant.
⏱️ 2 min - 7
Sprinkle flour into the skillet and whisk constantly for 1 minute to create a roux.
⏱️ 1 min - 8
Gradually whisk in chicken broth, then heavy cream, stirring until the sauce thickens. Stir in fresh parsley, fresh thyme, Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
⏱️ 5 min - 9
Return the cooked chicken and roasted potatoes to the skillet, nestling them into the creamy herb sauce. Simmer for 2-3 minutes to heat through and allow flavors to meld.
⏱️ 3 min - 10
Garnish with additional fresh chopped parsley and serve directly from the skillet.
⏱️ 1 min