Creamy Italian Chicken with Potatoes (No Cream)

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This creamy Italian chicken is one of my favourite midweek dinners — simple, comforting, and full of flavour. The chicken is cooked whole so it stays juicy, then finished in a light, creamy sauce made with soft cheese instead of cream. A touch of tomato and a pinch of chilli add warmth without overpowering, and it’s served with crispy airfryer baby potatoes, roasted red peppers, and red onion.

Serves

2–3

Prep Time

15 minutes

Cook Time

25 minutes

Total Time

40 minutes

Ingredients

• 2 chicken breasts
• Olive oil
• Salt and black pepper

Optional quick marinade (if time allows):

• 1 small clove garlic, grated
• ½ tsp dried oregano or Italian seasoning
• Pinch of chilli flakes
• Squeeze of lemon juice

Creamy Italian Sauce

• 1 small red onion, finely sliced
• 1–2 cloves garlic, minced
• splash of white wine (optional)
• ½ tsp dried oregano
• Pinch of chilli flakes (to taste)
• 2–3 tbsp tomato passata
• 100–150 ml chicken stock
• 2–3 tbsp soft cheese (Philadelphia-style) or crème fraîche
• 1 tbsp grated parmesan (optional)

Potatoes & Roasted Vegetables

• 500 g baby potatoes, skin on
• 1 red pepper, sliced
• 1 red onion, cut into wedges
• 4-5 cherry tomatoes
• Olive oil
• Salt and black pepper
• Dried oregano or thyme

Method

1. Par boil the potatoes in salted water for approx. 10-15 minutes until just tender. Drain and let them steam dry.
2. Toss the potatoes, red pepper, and red onion with olive oil, salt, pepper, and a pinch of dried oregano or thyme. Airfry at 190°C for 18–22 minutes, shaking once, until golden and crisp.
3. Place the chicken breasts between baking paper and gently bash with a mallet until even thickness. Season with salt and pepper. (If marinating, coat with marinade ingredients and set aside for at least 10 minutes.)
4. Heat olive oil in a large frying pan over medium heat. Cook chicken breasts for 4–5 minutes per side until golden and cooked through. Remove from pan and set aside.
5. In the same pan, cook the sliced red onion for 3–4 minutes until softened. Add garlic, oregano, and chilli flakes, and cook for 30 seconds. Stir in tomato passata and cook 2–3 minutes to deepen the flavour.
6. Pour in chicken stock and reduce slightly. Lower the heat and stir in soft cheese until smooth. Add parmesan if using.
7. Return the chicken to the pan and simmer gently for 5 minutes until coated in the sauce. Season to taste.
8. Plate the creamy chicken with the crispy potatoes, roasted peppers, and red onion. Finish with fresh herbs and black pepper if desired.

Variations

• Use crème fraîche instead of soft cheese for a slightly tangier sauce.
• Swap chicken for turkey or pork fillets for a different protein.
• Make it dairy-free with a plant-based cream alternative.
• Serve with pasta or rice instead of potatoes for a different meal option.

Notes

• Cooking the chicken whole keeps it juicy and ensures even cooking.
• Tomato passata is used sparingly for warmth and subtle flavour rather than colour.
• Parboiling potatoes before airfrying gives a fluffy inside and crispy skin.
• Leftovers can be stored in an airtight container in the fridge for 2–3 days.

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