Ingredients (Serves 4)
For the chicken & potatoes:
- 4 boneless, skinless chicken thighs or breasts
- 1 lb (450g) baby potatoes (halved or quartered if large)
- 2 tbsp olive oil
- 1 tsp paprika
- Salt and pepper to taste
For the garlic Parmesan cream sauce:
- 3 tbsp unsalted butter
- 4–5 garlic cloves, minced
- 2 tbsp all-purpose flour
- 1 ½ cups (360ml) chicken broth
- 1 cup (240ml) heavy cream (or half-and-half)
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning (or mix of thyme, oregano, basil)
- Salt and pepper to taste
- Optional: pinch of red pepper flakes
Garnish:
- Fresh parsley or basil (chopped)
- Extra Parmesan for serving
👨🍳 Instructions
1.
Prep Chicken & Potatoes
- Preheat oven to 400°F (200°C).
- Season chicken with paprika, salt, and pepper.
- Toss potatoes with 1 tbsp olive oil, salt, and pepper.
2.
Sear Chicken & Potatoes
- In a large oven-safe skillet or pan, heat 1 tbsp olive oil over medium-high heat.
- Sear chicken 3–4 mins per side until golden. Remove and set aside.
- Add potatoes cut-side down. Sear for 3–4 mins until browned. Remove and set aside.
3.
Make the Cream Sauce
- In the same skillet, melt 3 tbsp butter.
- Add minced garlic, cook for 30–60 seconds until fragrant.
- Stir in flour and cook for 1 min.
- Slowly whisk in chicken broth and cream. Bring to a simmer.
- Stir in Parmesan, Italian seasoning, salt, pepper, and optional red pepper flakes.
- Simmer 3–5 mins until slightly thickened.
4.
Assemble & Bake
- Return chicken and potatoes to the pan. Spoon sauce over them.
- Transfer skillet to oven. Bake uncovered for 25–30 minutes, or until chicken is cooked through and potatoes are tender.
5.
Garnish & Serve
- Let rest for 5 minutes.
- Garnish with parsley and more Parmesan before serving.
📝 Tips & Variations
- Use bone-in thighs for extra flavor (increase bake time by 10–15 mins).
- Swap baby potatoes for peeled, chopped russets or Yukon Golds.
- Add sautéed spinach or mushrooms to the sauce for extra depth.
- Want it extra cheesy? Stir in mozzarella before baking.