Creamy Herb Chicken with Mashed Potatoes

Creamy Herb Chicken with Mashed Potatoes is the ultimate comfort meal that brings restaurant-quality flavor straight to your dinner table. This one-pan dish combines tender, juicy chicken breasts coated in Italian herbs with a luscious cream sauce that’s so good you’ll want to lick the plate. I’ve been making this recipe for years, and it never fails to impress my family.

There’s something magical about coming home to the aroma of garlic and fresh herbs simmering in cream. I first created this creamy herb chicken recipe on a busy weeknight when I wanted something special but didn’t have time for complicated cooking. The beauty of this dish is how the chicken stays incredibly moist while developing a golden crust, and those buttery mashed potatoes soak up every drop of the herb-infused sauce. It’s become my go-to recipe when I need comfort food that looks impressive enough for guests. The combination of Italian seasoning, fresh parsley, and basil creates layers of flavor that make this simple chicken dinner taste like you spent hours in the kitchen.

What You’ll Need for This Creamy Chicken Dinner

I always use boneless, skinless chicken breasts for this recipe because they cook evenly and stay tender. The key to perfect results is using fresh herbs alongside dried seasonings for maximum flavor depth.

For the Chicken:

• 4 boneless, skinless chicken breasts (about 1.5 lbs, pounded to 1/2-inch even thickness)
• 2 teaspoons Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 2 tablespoons olive oil
• 3 tablespoons butter
• 4 cloves garlic, minced (fresh garlic is non-negotiable here)
• 1 cup heavy cream (don’t substitute with milk, trust me)
• 1/2 cup chicken broth (low-sodium preferred)
• 1/4 cup grated Parmesan cheese (freshly grated melts better)
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh basil, chopped

For the Mashed Potatoes:

• 2 lbs russet potatoes, peeled and cut into 1-inch cubes (Yukon Gold works too but I prefer russets)
• 1/2 cup milk, warmed
• 4 tablespoons butter
• Salt and pepper to taste

Pro tip: I always warm my milk before adding it to potatoes. This prevents them from getting gummy and keeps them fluffy and smooth.

How I Make This Restaurant-Style Chicken

I recommend starting with the potatoes first since they take the longest and can stay warm while you finish the chicken. This way, everything comes together hot and ready at the same time. You’ll need a large pot for potatoes, a 12-inch skillet, a potato masher, and a meat thermometer.

Step 1: Place your cubed potatoes in a large pot and cover them with cold salted water. Bring to a boil over high heat, then reduce to medium and cook for 15-20 minutes until completely fork-tender. The water should be as salty as the ocean for perfectly seasoned potatoes.

Step 2: Drain the potatoes thoroughly and return them to the hot pot. Add the warm milk and butter immediately while the potatoes are steaming hot. Using a potato masher, mash until smooth and creamy with no lumps (avoid electric mixers which make potatoes gummy). Season generously with salt and pepper, then cover and keep warm on the lowest heat setting.

Step 3: While potatoes cook, pat your chicken breasts completely dry with paper towels (this is crucial for getting that golden crust). Season both sides generously with Italian seasoning, garlic powder, onion powder, salt, and pepper. Don’t be shy with the seasoning.

Step 4: Heat olive oil in a large skillet over medium-high heat for 2-3 minutes until it shimmers. Add the chicken breasts and cook undisturbed for 6-7 minutes until deeply golden brown. Flip and cook another 6-7 minutes until the internal temperature reaches 165°F. Remove chicken to a plate, tent with foil, and rest for 5 minutes.

Step 5: In the same skillet (don’t wipe it out, all that flavor stays), reduce heat to medium and melt the butter. Add minced garlic and sauté for about 1 minute until fragrant but not browned. If it starts to brown, your heat is too high.

Step 6: Pour in the heavy cream and chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer and let it bubble for 2-3 minutes.

Step 7: Stir in the Parmesan cheese, fresh parsley, and basil. Cook for 3-4 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon. The sauce will continue to thicken as it sits. Season with salt and pepper to taste.

Step 8: Return the chicken breasts to the skillet and spoon the creamy herb sauce over the top. Let everything warm together for 2-3 minutes. Serve the chicken with generous spoonfuls of sauce over a bed of mashed potatoes.

Perfect Pairings for Your Creamy Herb Chicken

This rich, creamy chicken dish pairs beautifully with fresh vegetables that add color and crunch to balance all that indulgent sauce.

Steamed Green Beans: Their crisp texture and fresh flavor cut through the richness of the cream sauce perfectly. I like to toss mine with a little lemon zest and garlic for extra brightness.

Roasted Broccoli: The slightly charred edges and nutty flavor of roasted broccoli complement the herbs in this dish beautifully. Roast at 425°F with olive oil, salt, and pepper for 20 minutes.

Caesar Salad: A classic Caesar with crisp romaine provides a cool, tangy contrast that makes this feel like a complete restaurant meal. The best sides for creamy herb chicken are ones that add freshness.

Dinner Rolls: Warm, buttery rolls are essential for soaking up every last drop of that incredible sauce. I serve this with homemade rolls when I have time.

Roasted Asparagus: In spring and summer, roasted asparagus spears add an elegant touch and their earthy flavor pairs wonderfully with the Italian herbs.

More Delicious Chicken Dinners to Try

This Creamy Herb Chicken with Mashed Potatoes is perfect for cozy family dinners, and pairs wonderfully with other comforting main dishes. For another creamy chicken favorite, try the rich Crispy Parmesan Chicken with Rich Garlic Sauce which features a similar luscious sauce with a satisfying crispy coating. The Honey Garlic Butter Chicken with Mac Cheese offers sweet and savory flavors that complement this herb-forward dish beautifully.

For those who love creamy sauces, the Creamy Lemon Butter Chicken adds a bright citrus note that makes a refreshing alternative, while the Chicken Stroganoff brings similar comfort with its rich, creamy mushroom sauce. These recipes share the same approachable cooking techniques and restaurant-quality results that make weeknight dinners feel special.

How to Store Your Leftovers

Store the chicken and mashed potatoes in separate airtight containers in the refrigerator for up to 3 days. I recommend keeping them separate because they reheat better that way and maintain their individual textures.

To reheat the creamy herb chicken, place it in a skillet over low heat with a splash of chicken broth or cream to loosen the sauce. Heat gently until warmed through, about 5-7 minutes. For the mashed potatoes, microwave them with a splash of milk, stirring every 30 seconds until hot.

The chicken in sauce freezes beautifully for up to 2 months. Cool completely, then freeze in freezer-safe containers. Thaw overnight in the refrigerator before reheating. Pro tip: I don’t recommend freezing the mashed potatoes as they become grainy and lose their creamy texture when thawed.

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