Creamy Chicken and Potatoes

A cozy and simple one-skillet comfort dinner featuring seared chicken, tender Yukon Gold potatoes, and a rich cream sauce.

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Prep Time 20

Cook Time 25

Total Time 45

Servings: 3 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 500

Main 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

Preparation

Pat the chicken breasts dry and season both sides with salt and black pepper.
Heat olive oil in a large skillet over medium heat.
Add chopped onion and cook until softened, about 3–4 minutes.
Add minced garlic and sauté for 30 seconds until fragrant.
Place the chicken breasts in the skillet and cook until the first side is golden brown (4–5 minutes), then flip and brown the other side for another 3–4 minutes.

Cooking

Add the potato pieces to the skillet and pour in the chicken broth. Bring to a gentle simmer, cover, and cook for about 15 minutes until the potatoes are tender.
Reduce the heat to low and pour in the heavy cream. Stir to combine, cover, and simmer gently for 8–10 minutes, until the chicken reaches 165°F (74°C) and the sauce thickens.
Taste and adjust seasoning with salt and pepper.
Sprinkle chopped fresh parsley over the top and serve immediately.

Serve this skillet straight from the pan for a rustic look. It pairs well with a crisp green salad or crusty bread to mop up the cream sauce.