Description
Make a hearty, restaurant-quality dinner at home with crispy pan-seared chicken thighs in a rich garlic parmesan cream sauce. This one-skillet meal includes juicy chicken, tender potatoes, and wilted spinach for minimal cleanup.
Ingredients
- 6 bone-in skin-on chicken thighs, approximately 6 ounces each
- 1 1/2 pounds baby Yukon Gold potatoes, cut into 1-inch quarters
- 1 tablespoon olive oil
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 3/4 cup heavy cream
- 1/2 cup grated parmesan cheese
- 3 cups fresh baby spinach
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Pat the chicken thighs dry and season on all sides with garlic powder, oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Heat the olive oil in a large cast-iron skillet over medium-high heat until shimmering.
- Place the chicken thighs skin-side down in the skillet and sear undisturbed for 6 to 8 minutes until the skin is deep golden brown and crispy.
- Flip the chicken and cook for another 2 minutes. Transfer the chicken to a clean plate and set aside.
- Add the quartered potatoes to the hot skillet cut-side down and cook for 5 to 6 minutes until a golden crust forms. Transfer them to the plate with the chicken.
- Reduce the heat to medium and melt the butter in the same skillet, scraping up any browned bits.
- Add the minced garlic and sauté for 30 seconds until fragrant. Whisk in the flour and cook for 1 minute until lightly browned.
- Pour in the chicken broth and heavy cream slowly while whisking constantly. Simmer for 3 to 4 minutes until the sauce thickens slightly.
- Stir in the parmesan cheese, remaining salt, remaining pepper, and baby spinach. Cook just until the spinach wilts.
- Return the potatoes to the skillet, tossing to coat them in the sauce. Nestle the chicken thighs skin-side up on top of the vegetables.
- Bake in the preheated oven for 25 to 30 minutes until the potatoes are fork-tender and the chicken reaches 165 degrees Fahrenheit internal temperature.
Notes
- Use Yukon Gold potatoes for the best texture.
- Make sure the chicken skin is very dry before searing for maximum crispiness.
- Scrape the browned bits from the bottom of the pan when adding the butter; these add flavor to the sauce.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Skillet to Oven
- Cuisine: American