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Chicken And Potatoes With Garlic Parmesan Cream Sauce

Chicken and potatoes garlic parmesan cream sauce is a one-pan skillet dinner with seared, golden chicken thighs and tender Yukon gold potato cubes in a thick parmesan cream sauce. Bake until the chicken is cooked through so the sauce coats every surface.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 870
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 bone-in chicken thighs
Potatoes and sauce base
  • 1.5 lb Yukon gold potatoes, cubed
  • 5 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1 cup parmesan, grated
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 0.25 Salt and pepper to taste
  • 0.25 Fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Prep and preheat
  1. Preheat oven to 400°F. Season chicken thighs with salt, pepper, and garlic powder.
Sear the chicken
  1. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken skin-side down for 6 minutes until golden, then remove to a plate.
Cook the potatoes and build the sauce
  1. In the same skillet, sauté potato cubes in butter over medium heat for 5 minutes. Add garlic and cook for 1 minute.
  2. Pour in chicken broth and cream, then stir in parmesan and Italian seasoning. Cook until the sauce begins to thicken.
Bake
  1. Nestle chicken skin-side up into the potatoes and sauce. Bake for 30–35 minutes, until chicken is cooked through and potatoes are tender.
Finish
  1. Garnish with fresh parsley and extra parmesan. Rest 2 minutes before serving so the sauce clings to the potatoes.

Notes

For extra-coating sauce, keep the parmesan finely grated and let it melt fully before baking. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet over low heat with a splash of broth to loosen. Freezing is not ideal due to cream texture. Dietary swap: use half-and-half plus a bit of extra parmesan for a lighter version (sauce may be slightly thinner).