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–+ servings

Creamy Garlic Parmesan Chicken and Potatoes Skillet

Crisp golden seared chicken thighs and fork-tender baby gold potatoes nestled in a bubbling, velvety garlic parmesan cream sauce made in one skillet in 30 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Ingredients Method

Ingredients
  

Chicken & Potatoes Base
  • 4 bone-in, skin-on chicken thighs
  • 1 lb baby gold potatoes, halved
  • 1 tbsp extra virgin olive oil
  • 1 tsp kosher salt, divided
  • 1/2 tsp freshly cracked black pepper
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
Garlic Parmesan Cream Sauce
  • 2 tbsp unsalted butter
  • 6 cloves fresh garlic, minced
  • 3/4 cup low-sodium chicken broth
  • 1/2 cup heavy whipping cream
  • 1/2 cup Parmigiano-Reggiano, freshly grated
  • 1 tsp fresh rosemary, minced
  • 1 tsp fresh thyme leaves
  • 2 tbsp fresh flat-leaf parsley, chopped

Method
 

Parboil Potatoes & Sear Chicken
  1. Place halved baby potatoes in a pot of cold salted water. Bring to a boil and cook for 7 minutes until barely tender; drain and pat thoroughly dry.
  2. Season chicken thighs on all sides with salt, pepper, paprika, and garlic powder. Heat olive oil in a 12-inch cast iron skillet over medium-high heat. Sear chicken skin-side down for 7-8 minutes until crisp and golden brown; flip and cook 4 minutes. Transfer to a plate.
Sauté Potatoes & Simmer Sauce
  1. Add parboiled potatoes cut-side down into the rendered pan drippings. Sauté for 5-6 minutes until golden and crisp; push to the skillet edges.
  2. Reduce heat to medium-low. Melt butter in the center and sauté minced garlic, rosemary, and thyme for 60 seconds until fragrant. Pour in chicken broth, scraping up browned fond.
  3. Stir in heavy cream and grated parmesan, simmering gently for 2 minutes until smooth and velvety. Return chicken thighs to the skillet (keeping skin above sauce), simmering 4 minutes until chicken reaches 165°F. Garnish with fresh parsley.

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