Creamy Garlic Herb Chicken with Baby Potatoes & Onions 🍗🥔
Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 4
Calories per serving: ~580 kcal
🛒 Ingredients:
600g boneless chicken thighs or breasts, cut into chunks
500g baby potatoes, whole or halved
2 onions, sliced
3 garlic cloves, minced 🧄
1½ tbsp olive oil 🫒
1 tbsp butter
200ml (¾ cup) heavy cream
1 tsp Dijon mustard (optional)
1 tsp dried thyme
1 tsp dried oregano
Salt & pepper to taste
Fresh parsley, chopped (for garnish)
👩🍳 Instructions:
Boil the potatoes: Cook baby potatoes in salted water for 10–12 minutes until just tender. Drain and set aside.
Brown the chicken: Season chicken with salt, pepper, thyme, and oregano. Heat oil in a large skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden. Remove and set aside.
Sauté the onions: In the same pan, add butter and sliced onions. Cook for 5–6 minutes until soft and slightly caramelized. Add garlic and cook 1 minute more.
Deglaze & make sauce: Pour in cream and stir in Dijon mustard (if using). Bring to a gentle simmer.
Combine: Add chicken and cooked potatoes back into the skillet. Simmer everything together for 8–10 minutes until sauce thickens slightly and flavors meld.
Garnish & serve: Sprinkle with chopped parsley and serve hot.
💡 Tips:
Add greens: Toss in spinach or green beans during the final simmer.
Make it spicy: Add chili flakes or smoked paprika.