Creamy Garlic Chicken Thighs with Roasted Baby Potatoes
Indulge in creamy garlic chicken thighs with roasted baby potatoes—a comforting dish that’s easy to prepare and absolutely delicious! Try it today!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Baking and Searing
- Cuisine: American
Ingredients
Scale
- 8 boneless skinless chicken thighs
- Salt & pepper, to taste
- 1 tsp dried Italian herbs (or thyme/oregano)
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp butter
- 200ml heavy cream
- 30g grated parmesan cheese
- 500g baby potatoes, halved
Instructions
- Preheat the oven to 200°C (400°F).
- In a bowl, toss halved baby potatoes with olive oil, salt, and pepper. Spread on a baking tray cut-side down.
- Roast potatoes for 30–35 minutes until golden brown.
- Season chicken thighs with salt, pepper, and dried herbs. Heat olive oil in a large oven-safe skillet over medium-high heat.
- Sear chicken thighs for about 4–5 minutes on each side until golden brown. Remove from skillet.
- In the same skillet, lower the heat and add butter. Once melted, sauté minced garlic until fragrant.
- Pour in heavy cream and grated parmesan cheese; stir to combine and let simmer for 2–3 minutes.
- Return chicken thighs to the skillet; simmer together for about 5–7 minutes or until chicken is cooked through.
- Serve hot with roasted baby potatoes and garnish with fresh parsley.
Nutrition
- Serving Size: 1 chicken thigh (approx. 170g) with corresponding potato portion
- Calories: 640
- Sugar: 3g
- Sodium: 480mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 150mg