Garlic Parmesan Chicken Potatoes (Printable Version)
# What You'll Need:
→ Poultry
01 -
600 grams boneless, skinless chicken thighs
→ Vegetables
02 -
500 grams baby potatoes, halved
03 -
15 grams fresh parsley, chopped
04 -
12 grams fresh garlic, minced
→ Dairy
05 -
60 milliliters heavy cream
06 -
40 grams freshly grated Parmesan cheese
07 -
30 grams unsalted butter
→ Oils and Seasonings
08 -
30 milliliters olive oil
09 -
5 grams salt
10 -
3 grams freshly ground black pepper
11 -
2 grams paprika
# Step-by-Step Directions:
01 -
Heat olive oil in a large oven-safe skillet over medium-high heat. Season chicken thighs with salt, black pepper, and paprika. Sear the thighs for 3 to 4 minutes on each side until golden brown. Remove chicken and set aside.
02 -
Add halved baby potatoes to the same skillet, cut side down, and cook for 3 to 4 minutes until lightly golden. 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 potatoes are tender and chicken is cooked through.
03 -
While the chicken and potatoes roast, melt butter in a small saucepan over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Stir in heavy cream and bring to a gentle simmer. Add grated Parmesan cheese and whisk until smooth. Season with a pinch of salt and black pepper.
04 -
Remove the skillet from the oven once the chicken and potatoes are cooked. Pour the prepared garlic Parmesan sauce evenly over the contents. Sprinkle with freshly chopped parsley and additional Parmesan if desired. Serve immediately.
# Helpful Notes:
01 -
For best texture, serve hot and fresh from the oven. To reheat leftovers, warm gently on stovetop or oven adding a splash of cream or broth to restore sauce consistency.