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One Pan Creamy Garlic Chicken and Potatoes Recipe

One Pan Creamy Garlic Chicken and Potatoes Recipe

So hands-up who wants a dead-easy, one-pan, delicious, creamy, garlicky chicken and potato dish that is ready in 15 minutes?? Yes please!

Ooh and there’s bacon in there too. And some fresh herbs. So. Much. Flavour! I made and published this innocent, little recipe last week on my blog and the interest was massive. So it was only fair to share it here on Mum’s Lounge too. And it’s not even that naughty. Maybe a tiny bit with the bacon and the cream but I did use 60% reduced fat cooking cream and if you want to be super good, you can substitute that with evaporated milk. Which I totally could have done but frankly I wasn’t even thinking about it. You start the potatoes off in the microwave for a few minutes to get the cooking underway, fry them until crisp with the garlic and herbs which takes just minutes, set them aside, then toss in the rest for another 5 minutes, add the potatoes back at the last minute and serve.

We absolutely devoured this dish. It’s been over a week and I’m still thinking about it and my husband is still talking about it. You have to make this!

One Pan Creamy Garlic Chicken and Potatoes Recipe


  • 1 large floury potato
  • 2 tbsp. olive oil
  • 500g chicken tenderloins
  • 4 strips of streaky bacon, roughly chopped
  • 3/4 cup thickened cream
  • 1 tbsp. minced garlic
  • 5 sprigs fresh thyme leaves
  • 1 sprig fresh rosemary leaves
  • 1 tsp dried tarragon
  • sea salt & cracked black pepper


  1. Pierce the potato (skin-on) several times with a sharp knife. Microwave on high for 3-4 minutes - you don't want it soft, you just want to start off the cooking process.
  2. Slice the potato into super thin slices.
  3. Heat the olive oil in a large fry pan over medium heat. Lay the potato slices in the pan and cook for around 3 minutes per side - toss in the garlic, thyme and rosemary halfway through the cooking process. If you cook it the entire time, it may burn a bit.
  4. Remove the potatoes and set aside on a plate.
  5. Toss in the diced bacon and chicken and cook for 3-4 minutes or until the bacon is crispy and the chicken is cooked through.
  6. Add the cream and season with salt and pepper. Stir through until bubbling and then add the potatoes and toss.
  7. Serve immediately.
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Carolyn Murphy

Carolyn Murphy

Carolyn Murphy is a married mother of three and regularly provides us with recipes and strange but true stories about her life. When she’s not here, she can also be found on her website where all her other recipes are located!

One comment

  1. Hi, I’m in the middle of cooking this so not sure the outcome. Some suggestions to improve the clarity of the recipe & method – 1. Its my assumption the tarragon (not mentioned in Method) goes in at the same time as the rest of the herbs? 2. Perhaps mention a very large pan is needed as this is a reasonably large recipe (one large potato sliced thinly takes up a LOT of surface are). 3. Mention in Method, to cook potato until crispy (not just in the intro that not everyone reads). 4. How does one “add” the herbs to the single layer of potato (cooked in 2 batches for me) when it seems all they can do is just lie on top after potato is turned over ( halfway Mark as per Method)? 5.over crowding the pan with chicken and bacon, means chicken doesnt brown well 6. Hopefully this tastes amazing!!

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