Name: Creamy Rosemary Chicken u0026 Potatoes
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 6 boneless, skinless chicken thighs; 1½ lbs baby potatoes; 2 tbsp olive oil; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp dried rosemary; ½ tsp dried thyme; Salt and black pepper, to taste; 2 cans cream of chicken soup; ¾ cup chicken broth; ½ cup heavy cream; 3–4 cloves garlic, minced; 1 tsp dried rosemary; ½ tsp dried thyme; Black pepper, to taste

This Creamy Rosemary Chicken & Potatoes is the kind of dinner I want on a cold night when I need something cozy, filling, and easy. Tender chicken thighs and baby potatoes bake together in one casserole dish, then everything gets covered in a creamy rosemary sauce that is seriously delicious.

The best part is that there isn’t a complicated sauce to make from scratch. The combination of cream of chicken soup, chicken broth, heavy cream, garlic, and rosemary makes a rich sauce that comes together in just a few minutes while the chicken and potatoes are in the oven.

It’s an easy family dinner that feels like comfort food without requiring a ton of work. Serve it straight from the casserole dish with some fresh herbs and plenty of cracked black pepper.

Why You’ll Love This Recipe

Everything bakes together in one dish
Creamy, comforting, and packed with flavor
Uses simple ingredients
Great for a weeknight family dinner
The sauce comes together while the chicken cooks
Leftovers are easy to reheat

Ingredients

Chicken & Potatoes

6 boneless, skinless chicken thighs
1½ lbs baby potatoes
2 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp dried rosemary
½ tsp dried thyme
Salt and black pepper, to taste

Creamy Rosemary Sauce

2 cans cream of chicken soup
¾ cup chicken broth
½ cup heavy cream
3–4 cloves garlic, minced
1 tsp dried rosemary
½ tsp dried thyme
Black pepper, to taste

For Serving

Fresh rosemary or thyme
Freshly cracked black pepper

How to Make Creamy Rosemary Chicken & Potatoes

Preheat your oven to 400°F.
Add the baby potatoes to a large casserole dish. Drizzle with olive oil and season with garlic powder, onion powder, rosemary, thyme, salt, and pepper. Toss everything together until the potatoes are evenly coated.
Season the chicken thighs with a little extra salt, pepper, garlic powder, and rosemary. Arrange the chicken directly on top of the potatoes.
Bake uncovered for 35–45 minutes, or until the potatoes are fork-tender and the chicken reaches an internal temperature of 165°F.
While the chicken and potatoes are baking, make the sauce. Add the cream of chicken soup, chicken broth, heavy cream, minced garlic, rosemary, thyme, and black pepper to a saucepan.
Cook the sauce over medium-low heat, whisking occasionally, until smooth and heated through. Let it gently simmer for a few minutes so it can thicken slightly. If you prefer a thinner sauce, add a splash more chicken broth.
Remove the chicken and potatoes from the oven and generously pour the hot creamy rosemary sauce over everything.
Finish with fresh rosemary or thyme and plenty of cracked black pepper. Serve immediately.

Recipe Notes

Don’t skip seasoning the potatoes. Since they’re baking underneath the chicken, they soak up a ton of flavor while they cook.

Chicken thighs work really well here. They’re juicy, forgiving, and hold up beautifully to the creamy sauce. You can use chicken breasts, but keep an eye on the cooking time so they don’t dry out.

Make the sauce while everything bakes. It only takes a few minutes and means the sauce is hot and ready to pour over the chicken as soon as it comes out of the oven.

Want more vegetables? Add broccoli, green beans, mushrooms, or sliced carrots to the casserole dish.

For extra crispy chicken: If you’re using skin-on chicken thighs, you can finish the dish under the broiler for a few minutes to crisp up the skin.

What to Serve With Creamy Rosemary Chicken

This is already a pretty complete meal with the chicken and potatoes, but I love adding something green on the side. Steamed broccoli, green beans, asparagus, or a simple salad would all work really well.

And don’t forget something to soak up that creamy rosemary sauce. A piece of crusty bread would be perfect.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Yes. Chicken breasts will work, although they are leaner than thighs and can cook a little faster. Use a meat thermometer and remove them once they reach 165°F.

Can I use regular potatoes?

Absolutely. Baby potatoes are convenient because you can leave them whole, but Yukon Gold or red potatoes cut into smaller pieces will work too.

Can I make this ahead of time?

You can prepare the chicken and potatoes ahead of time and make the sauce separately. Store everything covered in the refrigerator and reheat until the chicken reaches a safe serving temperature.

Can I freeze this recipe?

The chicken and potatoes can be frozen, although the creamy sauce may change texture slightly when thawed and reheated. For the best result, I recommend enjoying this one fresh.

How do I know when the chicken is done?

The safest way to check is with an instant-read thermometer. The thickest part of the chicken should reach 165°F.

Recipe Details

Servings: 4–6
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Calories: Approximately 575 kcal per serving
Protein: Approximately 36 g per serving

Nutrition is an estimate and will vary depending on the specific ingredients and portion sizes used.