Creamy Potato Sauce Chicken
A comforting one-pan chicken dish smothered in a velvety potato cream sauce. Quick to make and full of flavor, it's the kind of weeknight dinner the whole family will love.
🛒 Ingredients
5 servings
- 1 whole chicken, cut into pieces
- 4 medium potatoes, peeled
- 200 ml heavy cream or cream cheese
- 1 medium onion, sliced
- 4 garlic cloves, minced
- 1 bunch fresh parsley
- 2 tablespoons olive oil
- Salt, black pepper, and sweet paprika to taste
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Directions
- 1
Season the chicken pieces with salt, pepper, and paprika. Let marinate for 10 minutes.
- 2
Boil the peeled potatoes in salted water until fork-tender, about 20 minutes.
- 3
Drain the potatoes and blend them with the heavy cream until completely smooth. Set aside.
- 4
Heat olive oil in a large skillet over medium heat. Sauté the onion and garlic for about 5 minutes until golden.
- 5
Add the chicken pieces and brown on all sides. If the pan gets dry, add half a cup of water and cover to finish cooking.
- 6
Once the chicken is fully cooked, pour in the potato cream and stir gently to combine. Cook on low heat for 2 to 3 minutes.
- 7
Top with fresh chopped parsley and serve hot alongside white rice or crusty bread.
💡 Chef's Tip
For an extra silky sauce, add a knob of butter when blending the potatoes. Chicken breasts work great here for a lighter version.
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Same category — Poultry
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