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Chicken and Potatoes With Garlic Parmesan Cream Sauce

Chicken and potatoes garlic parmesan cream sauce made in one oven-safe skillet, with golden potato cubes and seared bone-in thighs. Baked until the chicken is cooked through and the garlic-parmesan cream sauce turns thick enough to coat every bite.
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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: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 4 bone-in chicken thighs
Potatoes and aromatics
  • 1.5 lb Yukon gold potatoes cubed
  • 5 garlic minced
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
Cream sauce
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1 cup parmesan grated
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 0.5 salt and pepper to taste
Garnish
  • 1 fresh parsley for garnish
  • 0.25 cup parmesan extra, to top

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and season
  1. Preheat the oven to 400F, and season the chicken thighs with salt, pepper, and garlic powder.
  2. Confirm the potatoes are cubed so they cook tender in the skillet.
Sear the chicken
  1. Heat the olive oil in a large oven-safe skillet over medium-high heat, then sear the chicken skin-side down for 6 minutes until golden.
  2. Remove the chicken from the skillet and reserve on a plate while you cook the potatoes.
Cook the potatoes and build the sauce
  1. In the same skillet, sauté the potato cubes in the butter over medium heat for 5 minutes, stirring until the edges start to turn golden.
  2. Add the minced garlic and cook for 1 minute, until fragrant.
  3. Pour in the chicken broth and heavy cream, then stir in the parmesan and Italian seasoning until the sauce begins to thicken.
Bake
  1. Nestle the chicken skin-side up into the potatoes and sauce, spreading everything evenly in the skillet.
  2. Bake for 30-35 minutes at 400F until the chicken is cooked through and the potatoes are tender.
Finish and serve
  1. Garnish with fresh parsley and extra parmesan before serving.

Notes

For best thick sauce, stir the parmesan in off-and-on until you see it start to cling to the back of a spoon; if it gets too tight, loosen with a splash of broth. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet over low heat. Freezing is not recommended because the cream may split when thawed. For a lower-fat option, use half-and-half instead of heavy cream (the sauce will be slightly thinner).