Description
This delicious creamy garlic parmesan chicken and potatoes dish is perfect for a cozy dinner.
Ingredients
Scale
- 6 boneless, skinless chicken thighs
- 1 pound baby potatoes, halved
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 3/4 cup freshly grated parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 tablespoons butter
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat your oven to 400°F (200°C).
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Season chicken thighs with salt, pepper, and paprika.
- Sear chicken on both sides until golden brown, 3–4 minutes per side. Remove and set aside.
- In the same skillet, place halved baby potatoes cut-side down. Cook for 3–4 minutes until golden.
- Return chicken to the pan, nestling it among the potatoes.
- Transfer the skillet to the oven and roast for 20–25 minutes, or until chicken is cooked through and potatoes are tender.
- Meanwhile, melt butter in a small saucepan over medium heat.
- Add garlic and sauté for 1 minute until fragrant.
- Stir in heavy cream, bring to a simmer, then add parmesan.
- Whisk until cheese is melted and sauce is creamy. Season with salt and pepper to taste.
- Remove skillet from the oven and pour the sauce over the chicken and potatoes.
- Sprinkle with chopped parsley and extra parmesan, if desired.
- Serve hot and enjoy!
Notes
- This dish pairs well with a side salad or steamed vegetables.
- Make sure not to overcook the chicken to keep it juicy.
- Feel free to add your favorite herbs for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 500
- Sugar: 2g
- Sodium: 900mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 120mg