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–+ servings

Easy Sage Chicken with Creamy Potatoes

This easy recipe features crispy chicken paired with tender potatoes in a creamy, herbaceous sauce infused with sage, garlic, and white wine. It’s a comforting, one-pan meal perfect for busy weeknights or casual entertaining.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Dish
Cuisine Western
Servings 4

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.
Keyword Creamy chicken with potatoes, Easy Food Recipes, Easy one-pan chicken recipe, Sage chicken dinner ideas, simple comfort food recipes, Weeknight chicken and potatoes
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