Description
Creamy Herb Chicken with Roasted Baby Potatoes is the ultimate comfort dish that brings warmth and joy to any table. This recipe features juicy, tender chicken breasts coated in a luscious creamy herb sauce, perfectly paired with golden, crispy baby potatoes. Each bite delivers a delightful blend of flavors, making it ideal for family dinners or special occasions. With straightforward ingredients and simple steps, you can create a gourmet-style meal without the fuss. Embark on this culinary adventure and impress your loved ones with this comforting dish that bridges tradition and innovation.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 600 g baby potatoes, halved
- 2 tbsp olive oil
- 1 tbsp butter
- 2 garlic cloves, minced
- 200 ml heavy cream
- 1 tsp Dijon mustard
- 1 tsp dried oregano
- Salt and black pepper to taste
- Chopped fresh chives or parsley for garnish
Instructions
- Preheat your oven to 200°C (400°F).
- Toss halved baby potatoes in olive oil, salt, and pepper. Spread on a lined baking sheet.
- Roast potatoes for 30–35 minutes until golden brown.
- Season chicken with olive oil, oregano, salt, and pepper. Grill or pan-sear over medium heat for about 6–7 minutes per side until cooked through.
- In a saucepan, melt butter over medium heat. Sauté minced garlic until fragrant. Add heavy cream and Dijon mustard; simmer for 3–5 minutes.
- Stir in chopped chives or parsley; season with salt and pepper.
- Serve grilled chicken drizzled with creamy sauce alongside roasted baby potatoes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Grilling/Pan-searing/Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast (150g) with potatoes (150g)
- Calories: 550
- Sugar: 2g
- Sodium: 450mg
- Fat: 29g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 5g
- Protein: 37g
- Cholesterol: 110mg