Garlic Parmesan Chicken Potatoes (Printer-Friendly Version)
Tender chicken thighs roasted with baby potatoes in a rich garlic parmesan sauce, delivering warm, comforting flavors.
# Required Ingredients:
→ Poultry
01 -
500 grams boneless, skinless chicken thighs
→ Vegetables
02 -
400 grams baby potatoes, halved
03 -
3 cloves garlic, freshly minced
04 -
15 grams fresh parsley, chopped
→ Dairy
05 -
120 milliliters heavy cream
06 -
50 grams freshly grated Parmesan cheese
07 -
30 grams unsalted butter
→ Oils and Fats
08 -
30 milliliters olive oil
→ Spices and Seasonings
09 -
1 teaspoon paprika
10 -
Salt to taste
11 -
Black pepper to taste
# Step-by-Step Instructions:
01 -
Heat olive oil in a large oven-safe skillet over medium-high heat. Season chicken thighs with salt, black pepper, and paprika. Sear chicken on each side until golden brown, approximately 3 to 4 minutes per side. Remove from skillet and set aside.
02 -
Place halved baby potatoes cut side down in the same skillet. Cook for 3 to 4 minutes until lightly golden. Nestle the seared chicken among the potatoes. Transfer skillet to a preheated oven at 200°C and roast for 20 to 25 minutes until chicken is cooked through and potatoes are tender.
03 -
While roasting, melt butter in a small saucepan over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Stir in heavy cream, bring to a gentle simmer, then whisk in Parmesan cheese until smooth and creamy. Season with salt and black pepper to taste.
04 -
Remove skillet from oven and pour the garlic Parmesan sauce evenly over chicken and potatoes. Sprinkle with chopped fresh parsley and additional grated Parmesan if desired. Serve immediately.
# Handy Cooking Tips:
01 -
Use an oven-safe skillet to minimize cleanup and ensure even cooking.
02 -
For best texture, reheat leftovers in the oven or stovetop and add a splash of cream or broth to refresh the sauce.
03 -
If sauce is too thin, simmer gently to reduce or incorporate a small amount of flour or cornstarch slurry while whisking.