Name: Creamy Chicken and Potatoes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 pieces chicken breasts (boneless, skinless); 4 medium potatoes (Yukon Gold or red), cut into 1-inch pieces (Can substitute with baby red potatoes or parboiled fingerlings.); 1 cup heavy cream (For a lighter option, use half-and-half or milk + 1 tbsp butter.); 1 cup chicken broth (low-sodium recommended); 2 cloves garlic, minced; 1 onion chopped (yellow or sweet); 2 tablespoons olive oil; Salt and freshly ground black pepper, to taste; Fresh parsley for garnish

I first made this creamy chicken and potatoes on a rainy weeknight and it immediately became a go-to. It’s a one-skillet comfort dinner: seared chicken, tender Yukon Gold potatoes, a garlicky onion base, and a luxuriously simple cream sauce. It’s the kind of recipe people search for when they want something cozy, unpretentious, and quick enough for a weeknight but special enough for company. If you like rich, saucy skillet meals, try pairing it with something similarly indulgent like a decadent creamy bacon chicken for a different take on creamy poultry dinners.

Why you’ll love this dish

This recipe hits a lot of home-cooked sweet spots: minimal ingredients, one pan, and a sauce that brings the whole meal together. It’s economical (potatoes stretch the dish), approachable for beginner cooks, and customizable for picky eaters. Make it for a busy weeknight when you want comfort without fuss, or double the recipe for a family-style dinner.

“Perfectly simple — the sauce clings to the chicken and potatoes, and it’s ready faster than you’d expect.” — a quick review after one pot of leftovers disappeared

How this recipe comes together

This is the short process so you know what to expect before you start:

Sear seasoned chicken breasts to build flavor and color.
Sauté onion and garlic in the same pan for aromatics.
Add bite-sized potatoes and simmer in chicken broth until tender.
Finish with heavy cream and low heat so the sauce thickens and the chicken finishes cooking through.

What you’ll need

Key ingredients (serves 2–3):

2 chicken breasts (boneless, skinless)
4 medium potatoes (Yukon Gold or red), cut into 1-inch pieces
1 cup heavy cream
1 cup chicken broth (low-sodium recommended)
2 cloves garlic, minced
1 onion, chopped (yellow or sweet)
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
Fresh parsley for garnish

Substitutions and notes:

Swap potatoes for baby red potatoes or parboiled fingerlings if you want a shorter simmer time.
Use half-and-half or a mix of milk + 1 tbsp butter as a lighter alternative (sauce will be thinner).
Add a splash of Dijon or whole-grain mustard for a tangy lift. For inspiration on creamy poultry dishes, see this creamy white lasagna soup which shares the same rich, comforting profile.

Step-by-step instructions

Pat the chicken breasts dry and season both sides with salt and plenty of freshly ground black pepper. Drying helps get a good sear.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 3–4 minutes. Stir occasionally.
Add the minced garlic and sauté for 30 seconds until fragrant. Push the onions and garlic to the side of the pan.
Place the chicken breasts in the skillet. Cook undisturbed until the first side is golden brown, about 4–5 minutes. Flip and brown the other side for another 3–4 minutes. (The chicken will finish cooking in the sauce.)
Add the 1-inch potato pieces to the skillet. Pour in 1 cup of chicken broth and bring to a gentle simmer. Cover and cook about 15 minutes, or until the potatoes are tender when pierced with a fork.
Reduce the heat to low and pour in 1 cup heavy cream. Stir to combine, cover, and simmer gently for 8–10 minutes, until the chicken reaches 165°F (74°C) and the sauce has slightly thickened.
Taste and adjust with salt and pepper. Sprinkle chopped fresh parsley over the top and serve immediately.

Best ways to enjoy it

Serve this skillet straight from the pan for a rustic look. Good pairings:

A crisp green salad or quick lemony arugula to cut the richness.
Steamed green beans or sautéed spinach for color and texture.
Crusty bread to mop up the cream sauce, or a small scoop of buttered rice for a more filling plate.

Storage and reheating tips

Refrigerate leftovers in an airtight container within two hours of cooking. Store up to 3–4 days.
To reheat: warm gently on the stovetop over low heat, stirring occasionally; add a splash of broth or milk if the sauce has thickened too much.
To freeze: cool completely, then freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. Note: cream-based sauces can separate slightly after freezing; whisking while reheating usually brings them back together.

Helpful cooking tips

Evenly sized potato pieces ensure uniform cooking.
Don’t overcrowd the pan when searing the chicken; give it space to brown.
If your sauce is too thin, simmer uncovered for a few minutes, or stir in a slurry of 1 tsp cornstarch mixed with 1 tbsp cold water.
For more hearty flavor, crisp up some bacon and stir it in at the end — the contrast is delicious; try this creamy bacon chicken recipe for a similar technique that highlights bacon’s richness.

Creative twists

Mushroom & thyme: Add sliced mushrooms with onions and finish with fresh thyme.
Mustard & herb: Stir in 1–2 teaspoons Dijon mustard and a handful of chopped tarragon or parsley.
Dairy-free: Use full-fat coconut milk and reduce cooking time slightly; the flavor will be different but still creamy.
One-pan roast: Use bone-in chicken thighs and roast in a 400°F oven after step 4 for about 25–30 minutes, then finish with cream on the stovetop. For another creamy, soup-style inspiration, check out this white lasagna soup flavor inspiration.

Your questions answered

Q: How long does this take from start to finish?
A: Active hands-on time is about 15–20 minutes. With simmering, plan for 35–40 minutes total.

Q: Can I use chicken thighs instead of breasts?
A: Yes. Bone-in thighs need longer cooking (25–30 minutes simmer/roasting). Boneless thighs will work similarly to breasts but may be more forgiving and stay juicier.

Q: Is it safe to reheat the cream sauce?
A: Yes. Reheat gently over low heat and stir occasionally. Bring to a simmer (not a full boil) to keep the cream from separating. Discard if leftovers have been stored more than 4 days.

Q: How do I thicken the sauce if it’s too thin?
A: Simmer uncovered until reduced, or whisk in a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water), then simmer a minute to activate.

Q: Can I make this ahead?
A: You can cook through step 5, cool, and refrigerate for up to 24 hours. Finish with cream and simmer before serving.

Conclusion

This creamy chicken and potatoes recipe is dependable, comforting, and easy to adapt. If you want to explore similar one-pan, creamy chicken dishes, try the Dijon-flavored variation at Chicken and Potatoes with Dijon Cream Sauce – Creme De La Crumb or a slightly different take at Creamy One Pan Chicken and Potatoes – Life As A Strawberry.