Go Back

Chicken And Potatoes With Garlic Parmesan Cream Sauce

Chicken and potatoes garlic parmesan cream sauce made in one oven-safe skillet for tender potato cubes and seared, skin-on chicken. Thick garlic-parmesan cream coats everything, with baked finish until the chicken is cooked through.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 860
Ingredients Equipment Method Notes

Ingredients
  

bone-in chicken thighs
  • 4 bone-in chicken thighs Use skin-on for best browning.
Yukon gold potatoes
  • 1.5 lb Yukon gold potatoes, cubed Cube to about 1-inch for even tenderness.
garlic
  • 5 garlic, minced Minced fresh garlic gives the sauce its aroma.
heavy cream
  • 1 cup heavy cream For a thick, creamy parmesan sauce.
chicken broth
  • 1 cup chicken broth Warm broth helps the sauce thicken smoothly.
parmesan
  • 1 cup parmesan, grated Grated parmesan melts into the sauce.
olive oil
  • 2 tbsp olive oil
unsalted butter
  • 2 tbsp unsalted butter
Italian seasoning
  • 1 tsp Italian seasoning
garlic powder
  • 1 tsp garlic powder Used for seasoning the chicken.
salt and pepper
  • 1 salt and pepper to taste Season to your preference.
fresh parsley
  • 1 fresh parsley for garnish Plus a little extra parmesan for topping.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 400F and season the chicken thighs with salt, pepper, and garlic powder.
Sear the chicken
  1. Heat the olive oil in a large oven-safe skillet and sear the chicken skin-side down for 6 minutes, until golden.
  2. Remove the chicken from the skillet and set aside.
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 occasionally until they start to turn golden at the edges.
  2. Add the 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 until tender
  1. Nestle the chicken skin-side up into the potatoes and sauce 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

Pro tip: Grate parmesan fresh and keep the sauce at a gentle simmer so it thickens without breaking. Store leftovers in the refrigerator up to 3 days; reheat gently until the sauce loosens with a splash of broth. Freezing is not recommended for best cream texture. For a lighter option, use half-and-half instead of heavy cream (the sauce will be slightly thinner but still flavorful).