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Chicken And Potatoes With Garlic Parmesan Cream Sauce

Chicken and potatoes garlic parmesan cream sauce is a one-pan oven skillet dinner with seared chicken thighs and golden potato cubes coated in a thick, cheesy cream sauce. Garlic, parmesan, and Italian seasoning simmer into a velvety sauce that clings to 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: 730
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 4 bone-in chicken thighs Use skin-on for best browning and flavor.
Potatoes
  • 1.5 lb Yukon gold potatoes Cubed into roughly even pieces for tender results.
Garlic and dairy
  • 5 garlic Minced.
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1 cup parmesan Grated.
Fat and seasonings
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 0.25 Salt and pepper to taste Season throughout: chicken first, then sauce as needed.
Garnish
  • 1 Fresh parsley For garnish.

Equipment

  • 1 sheet pan

Method
 

Preheat and season
  1. Preheat oven to 400F, then season bone-in chicken thighs with salt, pepper, and garlic powder. Make sure seasoning is evenly distributed over the surfaces, including the skin.
Sear chicken and build the skillet base
  1. Heat olive oil in a large oven-safe skillet over medium-high heat, then sear chicken skin-side down for 6 minutes until golden. Move nothing for the first minutes so the skin browns and crisps.
  2. Remove the chicken to a plate, then sauté Yukon gold potatoes in unsalted butter over medium heat for 5 minutes until the cubes start to turn golden. Stir occasionally so the edges develop color.
  3. Add garlic to the potatoes and cook for 1 minute. Stir until fragrant and slightly softened without browning too dark.
Make the garlic-parmesan cream sauce
  1. Pour in chicken broth and heavy cream, then stir in parmesan and Italian seasoning. Keep stirring until the sauce begins to thicken and coats the back of a spoon.
Bake and garnish
  1. Nestle bone-in chicken thighs skin-side up into the potatoes and sauce. Press gently so the chicken sits securely in the creamy base.
  2. Bake for 30-35 minutes at 400F until the chicken is cooked through and the potatoes are tender. Look for bubbling sauce around the edges and clear juices from the thickest part.
  3. Garnish with Fresh parsley and extra parmesan before serving. Finish with a light sprinkle for visible flecks on top.

Notes

For the thickest sauce, grate parmesan finely and stir continuously when simmering so it melts smoothly. Store leftovers in the refrigerator up to 3 days in an airtight container; reheat gently on the stovetop with a splash of broth if needed. Freezing is not recommended because cream sauces can separate after thawing. For a lighter option, use half-and-half instead of heavy cream (the sauce will be slightly thinner).