Description
Tender, juicy chicken and crispy roasted potatoes smothered in a rich and creamy garlic Parmesan sauce—it’s comfort food perfection!
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 1 lb baby potatoes, halved
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp smoked paprika
- 1 tbsp fresh parsley, chopped (for garnish)
- Salt and pepper to taste
Instructions
- Preheat the Oven: Set to 400°F (200°C).
- Prepare the Chicken and Potatoes: Season chicken thighs with salt, pepper, and smoked paprika. Toss potatoes with olive oil, salt, and pepper.
- Sear the Chicken: Heat a large, oven-safe skillet over medium heat. Add the chicken, skin-side down, and sear for 3–4 minutes per side until golden brown. Remove from the skillet and set aside.
- Cook the Potatoes: In the same skillet, add potatoes and cook until lightly browned, about 5 minutes.
- Make the Sauce: Push potatoes to the side and add minced garlic to the skillet. Sauté until fragrant, about 1 minute. Stir in heavy cream, Parmesan cheese, and Italian seasoning.
- Combine and Bake: Return the chicken to the skillet, nestling it among the potatoes. Spoon some sauce over the chicken. Transfer the skillet to the oven and bake for 25–30 minutes, or until the chicken is cooked through and potatoes are tender.
- Garnish and Serve: Sprinkle with fresh parsley before serving.