Creamy Garlic-Herb Chicken and Potatoes

I could have these creamy garlic-herb chicken and potatoes every night of the week. They’re hearty and comforting, yet still pretty dang good for the macros. Plus, they’re made all in one pan so you don’t have to work too hard cleaning up afterwards. Win win!

It’s 100 degrees outside, but the calendar says September so I’m snuggling up with a cozy dinner regardless. What has the weather been this year?! I feel like it’s been such a hot summer everywhere. But that will never stop me from cooking a one-pan meal, you guys know they’re my favorite.

These chicken and potatoes are made with a bag of baby potatoes, chicken breast, and jarred alfredo sauce to keep things easy. But I do highly recommend a good alfredo! The Rao’s roasted garlic one is my go-to for this recipe. Here are the rest of the details. ♡

What You’ll Need

• Large pan with lid
• Cutting board and knife
• Grater 

Ingredients

• Olive oil
• Boneless, skinless chicken breast
• Fine sea salt
• Italian seasoning
• White onion
• Minced garlic
• Baby gold potatoes
• Jarred alfredo sauce: I love the Rao’s roasted garlic. It’s a couple extra dollars but so worth it.
• Chicken broth: I use reduced sodium.
• Dijon mustard
• Nonfat plain Greek yogurt: Can sub sour cream.
• Parmesan cheese: Fresh grated is best!
• Fresh parsley: To garnish.

How To Make It

1. Cook the chicken: Heat a large deep frying pan on medium high heat and add the oil. Once it’s hot, add the chicken, salt, and Italian seasoning. Fully cook the chicken, until lightly browned and the internal temp reaches 165F. Remove from the pan and set aside.
2. Cook the potatoes: Add the onion, garlic, and more Italian seasoning to the same pan and cook until soft and fragrant. Add diced potatoes, alfredo, broth, and mustard, and stir everything together. Reduce the heat to medium-low, cover with a lid, and cook (stirring occasionally – see tips!) until potatoes are fork-tender.
3. Add the rest: Turn the heat off and stir in the yogurt, parmesan, and cooked chicken. Garnish with fresh parsley and serve!

Tips

• Check the potatoes + sauce: As you occasionally stir the potatoes, keep an eye on the consistency of the sauce. The amount of broth needed may vary depending on the starchiness of your potatoes. If the sauce becomes too thick or potatoes start sticking to the bottom, add more broth as needed. If the sauce is too thin, keep cooking uncovered for a few minutes until thickened.
• Italian seasoning: Check your Italian seasoning for salt. Some seasonings already have it mixed in, which will mean you’ll need to reduce the salt added to the chicken. If you don’t have Italian seasoning, you can make your own with a blend of dried oregano, thyme, and basil.

To Store

These creamy garlic-herb chicken and potatoes are best stored in an airtight container in the fridge up to 4 days. When reheating, I like to add a splash of broth or water to help loosen up the sauce.

You’ll Also Love

• One pan creamy taco pasta
• Chicken parm pasta
• Lower-carb taco rice
• One pan white Tuscan turkey orzo
• 30 minute turkey enchilada skillet

These are hearty on their own, but you could serve them with green beans or a side salad as well. ♡ And if you make it, please leave a rating and review down below! I hope you love it as much as we do.

Creamy Garlic-Herb Chicken and Potatoes

5 from 3 votes

Baby gold potatoes and chicken in a creamy yogurt-alfredo sauce served with fresh parsley. They're cozy, high in protein, and made all in one pan for a healthy, hassle-free meal.

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Prep Time:15 minutes mins

Cook Time:20 minutes mins

Course: Main Course

Cuisine: American

Servings: 4

Calories: 472kcal

Equipment

• Large pan with lid

Ingredients

• 1 tbsp olive oil (15 ml)
• 1 lb boneless, skinless chicken breast diced
• 1 tsp fine sea salt
• 2 tsp Italian seasoning divided
• 1/2 small white onion (100 g) chopped
• 1 tbsp minced garlic
• 1 1/2 lb bag baby gold potatoes (680 g) diced
• 1 cup alfredo sauce (248 g) I use Rao's roasted garlic
• 1 cup chicken broth (240 ml) I use reduced sodium
• 1 tsp Dijon mustard (5 g)
• 1/2 cup non fat plain Greek yogurt (113 g)
• 2 oz parmesan cheese (56 g) fresh grated
• fresh parsley to garnish

Instructions

• Heat a large deep pan on medium high heat and add the oil. Once hot, add the chicken and season with salt and 1 tsp of Italian seasoning. Fully cook (about 5-7 minutes) until lightly browned and internal temperature reaches 165F. Remove from the pan and set aside.
• Add the onion, garlic, remaining 1 tsp Italian seasoning and cook for 2-3 minutes, until soft and fragrant.
• Add the potatoes, alfredo, broth, and mustard, and stir until combined. Cover with a lid, reduce heat to medium-low, and cook for 12-15 minutes, until the potatoes are fork-tender (stir occasionally – see notes).
• Turn off the heat and stir in the yogurt, parmesan, and cooked chicken. Garnish with fresh parsley and serve!

Notes

• As you occasionally stir the potatoes, keep an eye on the sauce consistency. The amount of broth needed may vary depending on the starchiness of your potatoes. If the sauce becomes too thick or potatoes start sticking to the bottom, add more broth as needed. If the sauce is too thin, keep cooking uncovered for a few minutes until thickened. Keep in mind that the sauce will thicken more as it cools.

Nutrition

Serving: 375g | Calories: 472kcal | Carbohydrates: 34.3g | Protein: 39.2g | Fat: 19.8g | Fiber: 3.7g

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