Creamy Garlic Herb Skillet Chicken and Potatoes
"A comforting one-pan dish featuring tender chicken thighs and potatoes simmered in a rich, garlicky cream sauce with aromatic herbs. Perfect for a cozy weeknight meal."
Ingredients
All Steps
Pat chicken thighs dry with paper towels and season generously with half of the salt and pepper.
Wash and dice potatoes into 1-inch cubes. Mince garlic.
Heat olive oil in a large skillet over medium-high heat. Sear chicken thighs for 3-4 minutes per side, until golden brown. Remove chicken from skillet and set aside.
Add diced potatoes to the skillet and cook for 5-7 minutes, stirring occasionally, until slightly softened and lightly browned.
Add minced garlic and dried thyme to the skillet with potatoes. Cook for 1 minute until fragrant.
Pour in chicken broth and bring to a simmer. Cover the skillet and cook for 8-10 minutes, or until potatoes are tender.
Uncover, stir in heavy cream, and return the seared chicken thighs to the skillet. Bring to a gentle simmer and cook for another 5-7 minutes, or until chicken is cooked through and the sauce has slightly thickened.
Stir in fresh parsley and remaining salt and pepper. Taste and adjust seasoning as needed.
Serve hot directly from the skillet.