Creamy single pan herb chicken with potatoes


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  • 4 boneless skinless chicken breasts
  • Salt and pepper
  • 1 cup thinly sliced potatoes
  • 1 tbsp minced garlic
  • ½ tsp finely chopped rosemary
  • ½ tsp finely chopped thyme
  • ¼ tsp finely chopped oregano
  • 1 cup heavy cream
  • Fresh herbs for topping


  1. Tenderise chicken with a mallet into thin, even slices and season with salt and pepper.
  2. Grease a frypan and sear chicken over medium heat for 5-6 minutes until golden and cooked through.
  3. Remove chicken from the pan, then add the potatoes, garlic, and herbs.
  4. Cook for 5-7 minutes until potatoes are soft and cooked through (pierce the potatoes with a fork to check) .
  5. Add the cream cook potato mixture for 5 minutes, stirring to make sure the mixture is combined.
  6. Season with salt and pepper then add the chicken back into the pan.
  7. Mix and coat the chicken in the cream sauce.
  8. Garnish with herbs and serve.