Description
A rich and savory one-pan chicken dinner featuring crispy skin-on thighs, tender potatoes, and a velvety garlic parmesan cream sauce. This meal transitions from stovetop to oven for easy cleanup.
Ingredients
- 6 bone-in skin-on chicken thighs, approximately 6 ounces each
- 1.5 pounds baby Yukon Gold potatoes, cut into 1 inch pieces
- 2 tablespoons olive oil
- 1 tablespoon Italian seasoning
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 3 tablespoons unsalted butter
- 5 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1.5 cups low sodium chicken broth
- 1 cup heavy cream
- 1 teaspoon onion powder
- 0.5 teaspoon dried thyme
- 0.5 cup grated parmesan cheese
- 3 cups fresh baby spinach
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat your oven to 400 degrees F.
- Pat the chicken thighs completely dry with paper towels to ensure crispy skin.
- Toss the potato pieces in a bowl with 1 tablespoon of olive oil, half of the salt, half of the pepper, and the garlic powder until well coated.
- Season the chicken thighs generously on all sides with the Italian seasoning and the remaining salt and pepper.
- Heat the remaining 1 tablespoon of olive oil in a large cast iron skillet over medium-high heat.
- Sear the chicken thighs skin-side down for 5 to 6 minutes until the skin is deep golden brown and crispy, then flip and sear for 2 minutes longer before transferring to a plate.
- Lower the heat to medium, add the butter to the skillet, and sauté the minced garlic for 1 minute until fragrant.
- Whisk in the flour and cook for 1 minute to remove the raw flour taste.
- Pour in the chicken broth, heavy cream, onion powder, and dried thyme while whisking constantly until the sauce is smooth and slightly thickened.
- Stir in the parmesan cheese and baby spinach until the cheese melts and the greens wilt slightly.
- Add the potatoes into the sauce and nestle the seared chicken thighs skin-side up on top of the potatoes.
- Bake in the oven for 30 to 35 minutes until the potatoes are fork-tender and the chicken reaches an internal temperature of 165 degrees F.
Notes
- Patting the chicken dry is key for crispy skin.
- Use a cast iron skillet for best results when searing and baking.
- Ensure the sauce thickens slightly before adding the potatoes and chicken back in.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Skillet to Oven
- Cuisine: American