Creamy Chicken and Potatoes
An easy, comforting one-skillet dinner featuring browned chicken, tender potatoes, and a silky cream sauce, perfect for busy weeknights or family meals.
Ingredients
Main ingredients
- 2 pieces boneless, skinless chicken breasts
- 4 medium Yukon gold or red potatoes cut into roughly 1-inch pieces
- 1 cup heavy cream can swap for half-and-half for a lighter sauce
- 1 cup low-sodium chicken broth
- 2 cloves garlic, minced
- 1 piece onion, chopped (yellow or sweet)
- 2 tablespoons olive oil
- to taste salt and freshly ground black pepper
- for garnish fresh parsley
Instructions
Preparation
- Pat the chicken breasts dry and season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium heat. When the oil shimmers, add chopped onion and cook, stirring, until softened (about 3–4 minutes). Add minced garlic and sauté for another 30 seconds until fragrant.
Cooking
- Push the aromatics to the side and add the chicken to the skillet. Cook until golden brown on the first side, about 4–5 minutes, then flip and brown the other side for another 3–4 minutes.
- Add the potatoes and pour in chicken broth. Bring to a gentle simmer, cover, and cook for about 15 minutes, or until the potatoes are starting to get tender.
- Reduce heat to low, pour in the heavy cream, stir to combine, cover, and simmer for another 8–10 minutes, until chicken is fully cooked and the potatoes are fork-tender.
- Taste and adjust seasoning with salt and pepper. Sprinkle with fresh parsley and serve.
Notes
For a lighter sauce, swap heavy cream for half-and-half. You can use bone-in chicken thighs but increase the simmer time. Stir in seasonings like Dijon mustard or add mushrooms for variation.