Chicken and Potatoes in a Creamy Sauce

Why You’ll Love This Recipe

This recipe delivers maximum flavor with minimal effort. You’ll love how the potatoes soak up the creamy, savory sauce while the chicken turns irresistibly tender. With everyday ingredients and easy preparation, it’s ideal for busy evenings when you want something homemade and comforting without spending hours in the kitchen.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken thighs or breasts
• Yukon Gold or red potatoes
• Onion
• Garlic
• Chicken broth
• Heavy cream
• Butter or olive oil
• Fresh thyme or dried thyme
• Paprika
• Salt
• Black pepper
• Parmesan cheese (optional, for added richness)
• Fresh parsley (for garnish)

Directions

1. Cut the chicken into bite-sized pieces and season with salt, pepper, and paprika.
2. In a large skillet or Dutch oven, heat butter or oil over medium-high heat. Add the chicken and sear until golden on all sides. Remove and set aside.
3. In the same skillet, add diced onion and sauté until soft. Add minced garlic and cook for another minute.
4. Add halved or cubed potatoes and stir to coat with the aromatics.
5. Pour in chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
6. Return the chicken to the pan, cover, and cook on medium-low for about 20 minutes, or until potatoes are fork-tender.
7. Stir in the heavy cream and a sprinkle of Parmesan cheese if using. Let it simmer uncovered for another 5–7 minutes to thicken slightly.
8. Adjust seasoning as needed. Garnish with fresh parsley and serve hot.

Servings and timing

This recipe serves 4 people.
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes

Variations

• Add baby spinach or kale during the last few minutes of cooking for extra greens.
• Use bone-in, skin-on chicken thighs for added flavor (adjust cooking time).
• Swap potatoes with sweet potatoes for a sweeter twist.
• Add a pinch of red pepper flakes for a subtle kick.
• Use half-and-half or milk for a lighter version of the sauce.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a skillet over medium heat or in the microwave, adding a splash of broth or cream to revive the sauce.
This dish can be frozen, but the texture of the potatoes may soften more upon thawing. For best results, freeze before adding the cream and finish with the sauce when reheating.

FAQs

Can I use frozen chicken for this recipe?

Yes, but thaw it completely first and pat it dry before cooking to ensure a good sear.

What kind of potatoes work best?

Yukon Gold or red potatoes are ideal because they hold their shape well and have a creamy texture.

Can I use milk instead of cream?

Yes, but the sauce will be thinner. Add a teaspoon of flour or cornstarch slurry to help thicken it if needed.

Can I add cheese to the sauce?

Absolutely. Parmesan adds a savory depth, but mozzarella or cream cheese can also be stirred in for richness.

Do I need to peel the potatoes?

No, the skins are tender and add texture, but feel free to peel them if preferred.

Can I make this dish ahead of time?

Yes, it reheats well. Prepare the entire dish and store it in the fridge for up to 4 days.

What herbs pair well with this recipe?

Thyme, rosemary, parsley, and even dill can complement the creamy sauce and potatoes.

Can I make this in the oven?

Yes, after searing the chicken and sautéing the aromatics, you can transfer everything to an oven-safe dish and bake at 375°F (190°C) for about 30–35 minutes.

Is this dish gluten-free?

Yes, as long as you use gluten-free broth and avoid thickening agents with gluten.

What can I serve with this dish?

It’s a complete meal on its own, but a crisp side salad or steamed green beans pair wonderfully.

Conclusion

Chicken and Potatoes in a Creamy Sauce is the perfect answer to your comfort food cravings. With tender, juicy chicken, creamy potatoes, and a rich, herbed sauce, this dish is as cozy as it is delicious. Whether served on a quiet weeknight or as a family dinner centerpiece, it’s a satisfying classic you’ll want to make again and again.

Chicken and Potatoes in a Creamy Sauce

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Chicken and Potatoes in a Creamy Sauce is a cozy one-pan meal made with tender chicken, golden potatoes, and a rich garlic-herb cream sauce. This comforting dish is full of flavor and perfect for a hearty weeknight dinner.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1.5 lbs Yukon Gold or red potatoes, halved or cubed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 2 tablespoons butter or olive oil
• 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup grated Parmesan cheese (optional)
• Fresh parsley, chopped (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

1. Season chicken with salt, pepper, and paprika.
2. Heat butter or oil in a large skillet or Dutch oven over medium-high heat. Add chicken and sear until golden on all sides. Remove and set aside.
3. In the same skillet, sauté diced onion until soft, about 3–4 minutes. Add garlic and cook for another minute.
4. Add potatoes and stir to coat with the aromatics.
5. Pour in chicken broth, scraping up any browned bits. Bring to a simmer.
6. Return the chicken to the pan, cover, and cook on medium-low for 20 minutes, until potatoes are fork-tender.
7. Stir in heavy cream and Parmesan (if using). Simmer uncovered for 5–7 minutes until sauce thickens slightly.
8. Adjust seasoning to taste. Garnish with fresh parsley and serve hot.

Notes

• Add baby spinach or kale in the final minutes for extra greens.
• Use sweet potatoes for a sweeter flavor profile.
• Half-and-half or milk can be used for a lighter sauce—thicken with a cornstarch slurry if needed.
• Parmesan enhances flavor but can be omitted for a dairy-free version (use plant-based cream).
• Can be oven-finished at 375°F (190°C) for a more roasted texture.

Nutrition

• Serving Size: 1 serving (approx. 1/4 of recipe)
• Calories: 520
• Sugar: 3g
• Sodium: 640mg
• Fat: 30g
• Saturated Fat: 14g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 4g
• Protein: 35g
• Cholesterol: 140mg