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Baked Creamy Herb Chicken and Potatoes Recipe

Baked Creamy Herb Chicken with Roasted Potatoes

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients
  

  • 4 pieces Boneless skinless chicken breasts Pounded to even thickness
  • 1.5 lbs Baby potatoes Halved
  • 2 tbsp Olive oil Divided
  • 1 cup Heavy cream
  • 1/2 cup Chicken broth Low sodium preferred
  • 4 cloves Garlic Minced
  • 1 tbsp Fresh thyme Finely chopped
  • 1 tbsp Fresh rosemary Finely chopped
  • 1/4 cup Parmesan cheese Freshly grated
  • 1 tsp Salt and black pepper To taste

Instructions
 

  • Preheat your oven to 400°F (200°C) and lightly grease a large 9x13 inch baking dish.
  • Toss the halved baby potatoes with 1 tablespoon of olive oil, salt, and pepper. Arrange them on one side of the prepared baking dish.
  • Rub the chicken breasts with the remaining 1 tablespoon of olive oil, season generously with salt and pepper, and place them on the other side of the baking dish.
  • In a medium mixing bowl, whisk together the heavy cream, chicken broth, minced garlic, fresh thyme, fresh rosemary, and grated Parmesan cheese until well combined.
  • Pour the creamy herb sauce evenly over the chicken breasts, ensuring they are fully coated.
  • Bake uncovered for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender.
  • Remove the baking dish from the oven and let the chicken rest for 5 minutes in the sauce.
  • Garnish with additional fresh herbs and a sprinkle of Parmesan cheese before serving the chicken and potatoes with the pan sauce spooned over the top.