Creamy Herb Chicken with Roasted Baby Potatoes
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4
Calories per Serving: ~510 kcal
Ingredients
For the Chicken
4 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp dried oregano
Salt & black pepper to taste
For the Roasted Potatoes
600 g baby potatoes, halved
1½ tbsp olive oil
Salt & pepper
1 tbsp chopped fresh chives
For the Creamy Herb Sauce
1 tbsp butter
2 garlic cloves, minced
200 ml heavy cream
1 tsp Dijon mustard
1 tbsp chopped chives or parsley
Salt & pepper to taste
Instructions
Preheat oven to 200°C (400°F). Toss halved baby potatoes with olive oil, salt, and pepper, then roast for 30–35 minutes until golden and tender. While potatoes roast, season chicken with olive oil, oregano, salt, and pepper. Grill or pan-sear chicken on medium heat for 6–7 minutes per side until cooked through. In a small saucepan, melt butter and sauté garlic, then stir in cream and mustard. Simmer briefly until slightly thickened, then add herbs, salt, and pepper. Pour sauce over the grilled chicken and serve with the roasted potatoes sprinkled with fresh chives.
Tips & Variations:
Swap cream with Greek yogurt for a lighter version.
Add lemon zest to the sauce for extra zing.
Serve with steamed green beans or broccoli for a full meal.
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