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Best Chicken Fillet in Creamy Sauce Recipe – Served with Golden Oven Potatoes

Best Chicken Fillet in Creamy Sauce Recipe – Served with Golden Oven Potatoes

A cozy, flavorful dinner that combines tender chicken fillet in creamy sauce with golden oven-baked potatoes. This easy, homemade recipe brings restaurant-quality taste to your table using simple ingredients butter, garlic, cream, and herbs. The result is a comforting meal with juicy chicken, rich sauce, and crispy potatoes, perfect for weeknights or family gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: European
Ingredients Method Notes

Ingredients
  

  • For the Golden Oven Potatoes
  • Baby potatoes: 700 g 1.5 lb / about 5 cups, halved
  • Olive oil: 2 Tbsp 30 ml
  • Fine sea salt: 1 tsp 6 g
  • Freshly ground black pepper: ½ tsp 1 g
  • Garlic powder: 1 tsp 3 g
  • Dried rosemary or thyme 1 tsp 1 g (or 1 Tbsp fresh, chopped)
  • Sweet paprika:½ tsp 1 g (optional, for color)
  • For the Chicken Fillet and Creamy Sauce
  • Chicken fillets or thinly sliced breasts 600-700 g 1.3-1.5 lb, about 4 pieces
  • Fine sea salt:1 tsp 6 g, divided
  • Black pepper: 1 tsp 2 g, divided
  • Sweet paprika: 1 tsp 2 g
  • Olive oil: 1 Tbsp 15 ml
  • Unsalted butter: 2 Tbsp 28 g
  • Yellow onion finely diced: 1 small (100 g / ¾ cup)
  • Garlic cloves minced: 3 (9 g)
  • Chicken stock: ½ cup 120 ml
  • Heavy or cooking cream: 1 cup 240 ml
  • Dijon mustard: 1 Tbsp 15 g
  • Parmesan cheese finely grated: ⅓ cup (30 g)
  • Lemon juice:1 Tbsp 15 ml
  • Fresh parsley chopped: 2 Tbsp (6-8 g)
  • Optional Add-Ins
  • Sliced mushrooms: 1 cup 100 g
  • Baby spinach: 2 cups 60 g
  • Sun-dried tomatoes sliced: ¼ cup (30 g)
  • Image: Ingredients laid out golden potatoes chicken fillets, cream, garlic, and herbs.

Method
 

  1. Preheat the oven to 220°C / 425°F and line a baking sheet with parchment.
  2. Season the potatoes with olive oil, salt, pepper, garlic powder, herbs, and paprika. Toss well.
  3. Roast potatoes cut-side down for 20 minutes, flip, then bake 10-15 minutes more until golden and crispy.
  4. Season chicken fillets with salt, pepper, and paprika.
  5. Heat olive oil and butter in a large skillet over medium-high heat.
  6. Sear chicken 3-4 minutes per side until golden and cooked through (70°C / 160°F). Remove and rest.
  7. Add butter to the same pan. Sauté onion for 3 minutes until soft, then add garlic and optional mushrooms for 1 minute.
  8. Pour in chicken stock, scraping the pan to release browned bits. Simmer 1-2 minutes.
  9. Stir in cream and Dijon mustard. Simmer gently for 3-4 minutes until the sauce thickens slightly.
  10. Add Parmesan cheese and season with salt and pepper to taste.
  11. Return chicken to the sauce; simmer 2-3 minutes until heated through.
  12. Add lemon juice and parsley. Stir to combine, then remove from heat.

Notes

  • Flavor balance: Add a splash of lemon juice at the end to brighten the creamy sauce.
  • Crispier potatoes: Preheat your baking tray and keep the potatoes spaced apart.
  • Don’t boil the cream: Gentle simmer only this keeps the sauce silky, not split.
  • Prep ahead: You can sear the chicken or par-roast the potatoes a few hours in advance.
  • Variations: Try adding mushrooms, spinach, or sun-dried tomatoes for a Tuscan touch.
  • Storage: Refrigerate leftovers up to 4 days; reheat gently with a splash of milk or stock.