Description
This One Pan Creamy Garlic Herb Chicken & Potatoes recipe features tender boneless chicken thighs seared to golden perfection and finished in a rich, creamy garlic and herb sauce with thinly sliced potatoes. Prepared entirely in a single oven-safe skillet, this comforting and flavorful dish comes together in just 30 minutes, making it ideal for an easy weeknight dinner.
Ingredients
Chicken
- 6-8 boneless small-medium chicken thighs, pounded to even thickness
- Salt and pepper to taste
Potatoes & Herbs
- 1 cup thinly sliced potatoes (red, Yukon, or gold potatoes preferred)
- 1 tablespoon minced garlic (optional extra whole cloves for garnish)
- ½ teaspoon finely chopped rosemary
- ½ teaspoon finely chopped thyme
- ¼ teaspoon finely chopped oregano
Sauce
- 1 cup heavy cream
- ¼ teaspoon salt
- ¼ teaspoon cracked black pepper (reduce to 1/8 teaspoon if using ground pepper)
- 2 teaspoons Dijon mustard (optional)
Garnish
- Fresh herbs for topping (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C) and butter or oil a large oven-safe skillet to prevent sticking and add flavor.
- Season and Brown Chicken: Season the chicken thighs generously with salt and pepper. Place them in the skillet over medium heat and cook for 2-3 minutes on each side until they are nicely browned but not fully cooked through. Remove the chicken and set aside on a plate, covering it to keep warm.
- Cook Potatoes and Herbs: In the same skillet, add the thinly sliced potatoes, minced garlic, and finely chopped rosemary, thyme, and oregano. Cook over medium heat for 2-3 minutes until the garlic is fragrant and the potatoes begin to soften.
- Prepare Cream Sauce: Pour in the heavy cream and add Dijon mustard if using, along with salt and cracked black pepper. Stir the mixture over medium heat for another 2-3 minutes to combine the flavors and slightly thicken the sauce.
- Combine and Bake: Return the browned chicken thighs to the skillet, turning them gently to coat in the creamy sauce. Place the skillet in the preheated oven and bake for about 15 minutes until the cream sauce has thickened and the chicken is cooked through.
- Final Seasoning and Garnish: Taste the sauce and adjust the seasoning with additional salt and pepper if needed. For an attractive presentation, garnish with extra whole garlic cloves and fresh herbs before serving.
Notes
- Use thinly sliced potatoes (about 1/8 inch thick) to ensure they cook through evenly during the quick skillet and oven process.
- If using ground black pepper instead of cracked, reduce the amount to avoid overpowering the delicate cream sauce.
- The Dijon mustard is optional but adds a subtle tangy depth to the creamy sauce.
- Be cautious not to overcook the chicken during the initial searing since it will finish cooking in the oven.
- Fresh herbs such as parsley or additional thyme can enhance the final presentation and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
