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Creamy Garlic Chicken Thighs & Potatoes

Juicy chicken thighs and tender potatoes simmered in a rich garlic cream sauce for an easy, comforting one-pan dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main
Cuisine: American, Comfort Food
Calories: 480

Ingredients
  

Main
  • 6 bone-in, skin-on chicken thighs
  • 1.5 lb baby potatoes halved
  • 5 cloves garlic minced
  • 2 tbsp butter unsalted
  • 1 tbsp olive oil
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 0.25 cup parmesan cheese optional
  • 1 tsp Italian seasoning
  • 1 tsp paprika
  • to taste salt
  • to taste black pepper

Equipment

  • Large skillet
  • Cutting board
  • Chef knife
  • Measuring cups

Method
 

  1. Season chicken thighs with salt, pepper, paprika, and Italian seasoning.
  2. Heat olive oil and butter in a large skillet over medium-high heat. Sear chicken skin-side down until golden, 4–5 minutes per side. Remove and set aside.
  3. Add potatoes to the same skillet, season lightly, and cook for 4–5 minutes until lightly browned.
  4. Stir in minced garlic and cook for 30 seconds until fragrant.
  5. Pour in chicken broth, scraping the bottom of the pan. Add cream and Parmesan if using, stirring until smooth.
  6. Return chicken to the skillet, nestle among potatoes, cover, and simmer for 20–25 minutes until chicken is cooked through and potatoes are tender.
  7. Adjust seasoning, garnish with parsley if desired, and serve hot.

Notes

For a lighter version, substitute half-and-half for heavy cream. Add mushrooms or spinach for extra vegetables.