Craving a satisfying meal that combines simplicity, rich flavors, and comforting ingredients? This easy sage chicken with creamy potatoes recipe is the answer to your dinner dilemmas.
It’s a perfect one-pan dish that’s not only simple to prepare but also delivers a sophisticated Mediterranean-inspired taste that will elevate any mealtime.
Why This Recipe Works for Any Occasion
One of the best things about this dish is how effortlessly it combines savory and creamy elements.
The tender, roasted chicken is infused with the earthy aroma of fresh sage, while the potatoes are enveloped in a luscious, wine-kissed cream sauce. Crispy bacon adds a smoky depth, making this meal feel indulgent yet approachable.
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For busy weeknights, this easy recipe offers a no-fuss solution, requiring minimal prep and cleanup thanks to its one-pan design. It’s equally suited for entertaining guests or for a quiet family dinner.
The versatility of the ingredients ensures you can adapt it to suit different dietary preferences or occasions.
Tips for Perfecting This Dish
Achieving the best results comes down to a few simple tips.
- Crisp Up the Bacon: Cooking the bacon first allows its fat to render, creating a flavorful base for the chicken and sauce. Make sure to save a little bacon for garnishing the final dish.
- Sear the Chicken: Searing the chicken before roasting locks in juices and adds a golden, crispy layer that enhances the presentation and flavor.
- Use Baby Potatoes: Their creamy texture and ability to soak up flavors make baby potatoes ideal for this recipe. If unavailable, Yukon gold potatoes are a great substitute.
Adding a splash of white wine or a low-sodium chicken broth will help balance the richness of the cream sauce, creating a well-rounded flavor profile that pairs beautifully with the herbaceous notes of sage.
Substitutions & Modifications
This recipe is highly adaptable, making it easy to tailor to different dietary needs or flavor preferences.
- Gluten-Free: This dish is naturally gluten-free. Just ensure your Dijon mustard and other pantry staples are certified gluten-free.
- Dairy-Free Option: Swap the heavy cream for a plant-based cream alternative, and use nutritional yeast in place of Parmesan for a cheesy flavor without the dairy.
- Low-Carb: Replace the potatoes with cauliflower florets for a lighter, keto-friendly version.
- Vegetarian Adaptation: While chicken is the star of this recipe, you can easily make it vegetarian by swapping it with roasted tofu or mushrooms and omitting the bacon.
Serving Suggestions
This sage chicken with creamy potatoes is hearty enough to stand alone as a complete meal. However, you can enhance its Mediterranean essence by serving it with:
- A fresh arugula salad dressed in a simple lemon vinaigrette.
- Warm crusty bread for soaking up the velvety sauce.
- Roasted vegetables, such as asparagus or Brussels sprouts, for a colorful side.
For an elevated dining experience, pair this dish with a chilled glass of Sauvignon Blanc or Pinot Grigio. The crisp acidity of the wine complements the creamy richness of the sauce, creating a harmonious balance.
Meal Prep & Leftovers
This easy recipe is a fantastic candidate for meal prep. Cook it ahead of time, store it in an airtight container, and reheat when ready to serve. The flavors deepen as it sits, making leftovers even more delicious the next day.
- Storage: Keep leftovers in the refrigerator for up to three days.
- Reheating: Warm gently in the oven or on the stovetop to maintain the creamy consistency of the sauce.
Why You’ll Love This Easy Recipe
What sets this sage chicken with creamy potatoes apart from other recipes is its perfect blend of ease and sophistication. It’s a food lover’s dream—simple enough for a novice to make yet elegant enough to serve at a dinner party.
This recipe is more than just a meal; it’s an experience. From the aroma of sage and garlic filling your kitchen to the first bite of tender chicken paired with creamy, flavorful potatoes, it’s a culinary moment worth savoring.
If you’re looking for a way to elevate your cooking without the stress, this easy food recipe is the one to try.
Easy Sage Chicken with Creamy Potatoes
Equipment
- Large Dutch oven or cast-iron skillet
Ingredients
- 2 pounds skin-on, bone-in chicken breasts
- Kosher salt and freshly ground pepper to taste
- 3 slices thick-cut bacon chopped
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves smashed
- 2 tablespoons chopped fresh sage leaves
- 1 pound mixed baby potatoes halved if large
- 2 cups dry white wine
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- ½ cup grated Parmesan cheese plus more for serving
- 1 tablespoon fresh thyme leaves plus 2 sprigs for garnish
Instructions
- Prepare the Oven: Set your oven to 400°F and let it preheat.
- Season the Chicken: Sprinkle both sides of the chicken with salt and pepper to taste. Set aside.
- Cook the Bacon: In a large Dutch oven or heavy skillet, cook the chopped bacon over medium heat until it’s golden and crispy, about 5 minutes. Transfer the cooked bacon to a plate lined with paper towels, keeping the rendered bacon fat in the pan. Carefully clean out any burned bits from the skillet.
- Brown the Chicken: Heat the olive oil in the same skillet over high heat. Add the chicken pieces skin-side down and sear until the skin is crisp and golden, about 3–5 minutes per side. Stir in the smashed garlic and sage leaves, letting them cook for an additional minute until their aroma is released.
- Assemble the Dish: Scatter the halved baby potatoes around the chicken in the skillet. Pour in the white wine, heavy cream, and Dijon mustard, then stir in the grated Parmesan cheese. Season the entire mixture with a bit more salt and pepper to your preference. Sprinkle the cooked bacon and fresh thyme leaves over the top.
- Roast the Chicken and Potatoes: Transfer the skillet to the preheated oven. Bake for 25–30 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the potatoes are tender when pierced with a fork. Discard the garlic cloves after cooking, as their flavor will already have infused the dish.
- Garnish and Serve: Once the skillet is out of the oven, garnish the dish with a few sprigs of fresh thyme and extra Parmesan cheese if desired. Serve immediately, ensuring each portion has a mix of chicken, potatoes, and creamy sauce.
Notes
- If you’d prefer a milder sauce, reduce the amount of wine or substitute it with low-sodium chicken broth.
- For even cooking, ensure larger potatoes are halved or quartered to match the size of smaller ones.
- Adjust the seasoning at the end based on your taste preferences for salt and pepper.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.