Description
A quick and easy weeknight dinner featuring juicy chicken thighs and crispy-edged potatoes roasted in a creamy, garlicky parmesan sauce, all made in a single skillet for minimal cleanup.
Ingredients
- Boneless, skin-on chicken thighs
- Waxy potatoes (Yukon Gold or red), cut into 1-inch chunks
- Fresh garlic, minced (4-5 cloves)
- Low-sodium chicken broth
- Heavy cream
- Freshly grated Parmesan cheese
- Unsalted butter
- Olive oil
- Italian seasoning
- Red pepper flakes
- Salt and black pepper
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- Pat chicken thighs dry with paper towels and season generously with salt, pepper, Italian seasoning, and red pepper flakes.
- Heat olive oil and butter in a large oven-safe skillet over medium-high heat. Sear chicken skin-side down for 5-6 minutes until golden and crispy. Flip chicken.
- Push chicken to one side, add potatoes to the empty space, and season with salt and pepper. Cook for 3-4 minutes until potatoes start to brown.
- Add minced garlic to the potatoes and stir for 30 seconds until fragrant. Pour in chicken broth, scraping up browned bits from the bottom of the pan.
- Transfer skillet to the oven and roast for 20-25 minutes, or until chicken reaches 165°F (74°C) and potatoes are tender.
- Remove skillet from oven. Pour heavy cream over chicken and potatoes, then sprinkle with Parmesan cheese.
- Return to oven for 5 minutes until cheese is melted and bubbly.
- Switch oven to broil for 1-2 minutes to golden the cheese and thicken the sauce. Watch closely.
- Remove from oven, garnish with fresh parsley, and let rest for 5 minutes before serving.
Notes
Ensure chicken is patted dry before searing to achieve crispy skin. Do not overcrowd the pan; cook in batches if necessary. Use waxy potatoes like Yukon Gold or red potatoes as they hold their shape better than russets. If the sauce is too thin, simmer on the stovetop to reduce. If too thick, add a splash of broth or cream. For a lighter version, substitute heavy cream with half-and-half.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken thigh and
- Calories: 650
- Sugar: 2
- Sodium: 800
- Fat: 45
- Saturated Fat: 18
- Carbohydrates: 25
- Fiber: 2
- Protein: 35
Keywords: one-skillet dinner, garlic parmesan chicken, weeknight meals, easy chicken recipe, creamy chicken and potatoes, family dinner, gluten-free dinner