Creamy Herb Chicken Plate with Golden Wedges & Crunchy Tomato Slaw
Juicy, golden-seared chicken breasts topped with a creamy garlic-herb sauce, served with crispy roasted potato wedges and a fresh, crunchy tomato slaw. It’s a hearty, satisfying dinner with plenty of flavor and texture.
Servings
4 servings
Prep Time
20 minutes
Cook Time
35 minutes
Total Time
55 minutes
Ingredients
For the Herb Chicken
4 boneless, skinless chicken breasts, about 6 oz (170 g) each
1½ tablespoons olive oil
1 teaspoon paprika
1 teaspoon Italian seasoning
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon lemon zest
1 tablespoon fresh lemon juice
For the Creamy Herb Sauce
1 tablespoon butter
2 cloves garlic, finely minced
½ cup chicken broth
½ cup heavy cream
½ cup freshly grated Parmesan cheese
1 tablespoon cream cheese, optional for extra thickness
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chopped
1 teaspoon fresh thyme leaves
½ teaspoon Italian seasoning
¼ teaspoon black pepper
Salt, to taste
1 teaspoon lemon juice
For the Golden Potato Wedges
1½ lbs (680 g) Yukon Gold or baby potatoes
1½ tablespoons olive oil
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon Italian seasoning
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons grated Parmesan
1 tablespoon chopped fresh parsley
For the Crunchy Tomato Slaw
3 cups finely shredded green cabbage
1 cup cherry tomatoes, halved
½ cup shredded carrots
¼ cup thinly sliced red onion
2 tablespoons fresh parsley, chopped
2 tablespoons mayonnaise
2 tablespoons plain Greek yogurt
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
½ teaspoon honey — optional
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
Instructions
1. Prepare the Potato Wedges
Preheat the oven to 425°F (220°C).
Wash the potatoes thoroughly and cut them into evenly sized wedges.
Pat them very dry with a clean kitchen towel. This helps them become crisp.
Place the wedges in a large bowl and toss with:
Olive oil
Paprika
Garlic powder
Italian seasoning
Oregano
Salt
Black pepper
Arrange them in a single layer on a parchment-lined baking sheet. Avoid overcrowding.
Roast for 30–35 minutes, turning them halfway through cooking.
During the final 5 minutes, sprinkle with Parmesan.
Return to the oven until golden and crisp.
Finish with fresh parsley.
2. Season the Chicken
If the chicken breasts are very thick, carefully slice them horizontally or pound them to an even thickness.
Pat them dry.
Season both sides with:
Paprika
Italian seasoning
Garlic powder
Onion powder
Oregano
Salt
Black pepper
Lemon zest
Drizzle with lemon juice and olive oil.
Rub the seasoning evenly over the chicken.
3. Sear the Chicken
Heat a large skillet over medium-high heat.
Add the seasoned chicken.
Cook for approximately 5–7 minutes per side, depending on thickness, until beautifully golden and cooked through.
The thickest part should reach 165°F (74°C).
Transfer the chicken to a plate and loosely cover with foil.
Let it rest for 5 minutes.
4. Make the Creamy Herb Sauce
Reduce the skillet heat to medium.
Add butter.
Once melted, add the minced garlic and cook for about 30 seconds, until fragrant.
Pour in the chicken broth and scrape up the browned bits from the bottom of the pan.
Simmer for 1–2 minutes.
Add the heavy cream and stir.
Allow the sauce to gently simmer for 2–3 minutes.
Reduce the heat to low and add:
Parmesan
Optional cream cheese
Parsley
Basil
Thyme
Italian seasoning
Black pepper
Lemon juice
Stir until smooth and creamy.
Taste and adjust salt as needed.
Don’t boil the sauce aggressively after adding the Parmesan, as the cheese can become grainy.
5. Make the Crunchy Tomato Slaw
In a large bowl, combine:
Shredded cabbage
Cherry tomatoes
Carrots
Red onion
Fresh parsley
In a separate small bowl, whisk together:
Mayonnaise
Greek yogurt
Lemon juice
Dijon mustard
Optional honey
Garlic powder
Salt
Black pepper
Pour the dressing over the vegetables.
Toss until everything is evenly coated.
For the best crunch, refrigerate for 10–15 minutes before serving.
6. Assemble the Plate
Place a generous portion of crunchy tomato slaw on each plate.
Add the golden potato wedges alongside.
Slice the rested chicken breast and arrange it over or beside the slaw.
Spoon the creamy herb sauce generously over the chicken.
Finish with:
Fresh parsley
A sprinkle of Parmesan
Freshly cracked black pepper
Optional lemon wedges
Serve immediately while the chicken and potatoes are warm.
Tips for the Best Chicken
Don’t overcrowd the pan
Cook the chicken in batches if necessary. Overcrowding causes steaming instead of browning.
Let the chicken rest
Resting for 5 minutes allows the juices to redistribute, keeping the chicken moist.
Use freshly grated Parmesan
It melts much more smoothly into the sauce than pre-shredded Parmesan.
Get crispy wedges
The most important trick is dry potatoes + enough space on the baking sheet.
Keep the slaw crunchy
Don’t drown the vegetables in dressing. Add just enough to coat everything lightly.
Easy Substitutions
Chicken: Chicken thighs or turkey cutlets work well.
Potatoes: Sweet potatoes, baby potatoes, or fingerling potatoes.
Cream: Half-and-half can be used for a lighter sauce, though it won’t be quite as rich.
Parmesan: Pecorino Romano or another hard Italian-style cheese.
Greek yogurt: Sour cream can be substituted.
Mayonnaise: Use additional Greek yogurt for a lighter dressing.
Cabbage: A bagged coleslaw mix is a convenient shortcut.
Herbs: Use whatever fresh herbs you have available—parsley, basil, dill, chives, or cilantro.
Nut & Allergen Information
Nuts
This recipe is naturally nut-free as written.
However, check packaged mayonnaise, mustard, Parmesan, seasonings, and other prepared ingredients for allergen statements if cooking for someone with a serious nut allergy.
Dairy
Contains:
Butter
Heavy cream
Parmesan
Greek yogurt
For dairy-free, use plant-based butter, dairy-free cream, dairy-free Parmesan, and dairy-free yogurt.
Gluten
The recipe is naturally gluten-free, provided your chicken broth, seasonings, mustard, mayonnaise, and other packaged ingredients are certified gluten-free.
Eggs
Mayonnaise generally contains eggs.
For an egg-free version, use an egg-free mayonnaise or replace the mayonnaise with additional Greek yogurt.
Other
The recipe contains dairy and chicken. Check individual product labels for soy or other allergens.
Recipe Q&A
Q: Can I use chicken thighs?
Yes. Boneless, skinless chicken thighs are especially juicy and flavorful. Cook until they reach 165°F (74°C) internally.
Q: Can I make this with rotisserie chicken?
Yes. Skip the chicken cooking step and use shredded or sliced rotisserie chicken. Warm it gently in the creamy herb sauce.
Q: Can I make the sauce without heavy cream?
Yes. Half-and-half works, or use evaporated milk for a lighter creamy sauce.
Q: How do I prevent the Parmesan sauce from becoming grainy?
Keep the heat low when adding Parmesan and avoid boiling the sauce after the cheese is added. Freshly grated Parmesan also works best.
Q: Can I make the potato wedges in an air fryer?
Yes. Air fry at 400°F (200°C) for about 18–24 minutes, shaking the basket several times, until golden and crisp.
Q: Can I make the slaw ahead of time?
Yes. Prepare the vegetables and dressing separately up to 24 hours ahead. Combine them shortly before serving for maximum crunch.
Q: Can I make this low-carb?
For a lower-carb version, replace the potato wedges with roasted cauliflower, zucchini, broccoli, or a cauliflower mash.
Q: Can I make the creamy sauce lighter?
Yes. Use half-and-half instead of heavy cream and reduce the Parmesan slightly. Greek yogurt can also be stirred in off the heat for extra creaminess.
Q: What other vegetables can I add to the slaw?
Try cucumber, bell peppers, radishes, celery, shredded Brussels sprouts, or green onions.
Q: Can I add bacon?
Absolutely. Crispy bacon is delicious with the creamy herb chicken.
Q: Can I use dried herbs?
Yes. If using dried herbs instead of fresh, use smaller amounts because dried herbs are more concentrated.
Q: How long will leftovers last?
Store the chicken, sauce, potatoes, and slaw in separate airtight containers in the refrigerator. The chicken and sauce are best within 3 days, while the slaw is best within 1–2 days.
Approximate Nutrition
Per serving, assuming the recipe makes 4 servings:
Calories: ~700–760
Protein: ~55–60 g
Carbohydrates: ~45–50 g
Fiber: ~6–7 g
Net Carbs: ~39–44 g
Fat: ~38–43 g
Saturated Fat: ~14–17 g
Sugar: ~7–9 g
Sodium: ~800–1,050 mg
Nutrition is an estimate and will vary depending on chicken size, potatoes, dressing, cheese, and brands used.
Serving Tip
For a restaurant-style presentation, place the crunchy tomato slaw underneath the sliced chicken, arrange the golden wedges at the top of the plate, then drizzle the creamy herb sauce over the chicken. Finish with fresh parsley, Parmesan, and a few whole cherry tomatoes.
