Garlic Parmesan Chicken Potatoes (Printer-Friendly Version)
Juicy chicken thighs and roasted potatoes in a rich garlic parmesan cream sauce with fresh parsley.
# Required Ingredients:
→ Protein
01 -
500 g boneless skinless chicken thighs
→ Vegetables
02 -
600 g baby potatoes, halved
→ Dairy
03 -
240 ml heavy cream
04 -
60 g freshly grated Parmesan cheese
05 -
30 g unsalted butter
→ Oils and Fats
06 -
15 ml olive oil
→ Aromatics and Seasonings
07 -
4 cloves garlic, minced
08 -
1 tsp paprika
09 -
Salt, to taste
10 -
Freshly ground black pepper, to taste
11 -
Fresh parsley, chopped (for garnish)
# Step-by-Step Instructions:
01 -
Preheat a large oven-safe skillet over medium-high heat and add olive oil. Season the chicken thighs evenly with salt, pepper, and paprika. Place the thighs in the skillet and sear each side for 3 to 4 minutes until golden brown and crispy. Remove chicken and set aside.
02 -
In the same skillet, add the halved baby potatoes cut side down. Cook for 3 to 4 minutes until the cut sides develop a light golden crust. Nestle the seared chicken thighs among the potatoes. Transfer the skillet to a preheated oven at 200°C and roast for 20 to 25 minutes until the chicken is cooked through and potatoes are tender.
03 -
While the chicken and potatoes roast, melt butter in a small saucepan over medium heat. Add minced garlic and cook for about 1 minute until fragrant. Stir in the heavy cream and bring to a gentle simmer. Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper to taste.
04 -
Remove the skillet from the oven once the chicken and potatoes are fully cooked. Pour the garlic Parmesan sauce over the top. Garnish with freshly chopped parsley and additional Parmesan if desired. Serve immediately.
# Handy Cooking Tips:
01 -
For best results, use freshly grated Parmesan cheese and sear the chicken thoroughly to develop a crisp golden skin.
02 -
To thicken the sauce, simmer gently or incorporate a small amount of flour or cornstarch slurry.
03 -
This dish can be stored in an airtight container in the refrigerator for up to three days; reheat gently with a splash of cream or broth.