Description
Tender chicken thighs and thinly sliced potatoes baked in a creamy garlic herb sauce for a comforting one-skillet dinner.
Ingredients
6 to 8 boneless, skinless chicken thighs, pounded to even thickness
Salt and black pepper, to taste
1 cup thinly sliced red or Yukon gold potatoes
1 tablespoon minced garlic
1/2 teaspoon finely chopped fresh rosemary
1/2 teaspoon finely chopped fresh thyme
1/4 teaspoon finely chopped fresh oregano
1 cup heavy cream
2 teaspoons Dijon mustard (optional)
Fresh herbs for garnish (optional)
1 tablespoon olive oil or butter
Instructions
1. Preheat the oven to 375°F. Grease a large oven-safe skillet with olive oil or butter.
2. Season the chicken thighs with salt and black pepper.
3. Heat the skillet over medium heat. Add the chicken and cook for 2 to 3 minutes per side until lightly browned. Transfer the chicken to a plate and keep warm.
4. Add the sliced potatoes, garlic, rosemary, thyme, and oregano to the skillet. Cook for 2 to 3 minutes until fragrant.
5. Pour in the heavy cream and stir in the Dijon mustard if using. Season with additional salt and pepper. Let the sauce simmer gently for 2 to 3 minutes.
6. Return the chicken to the skillet and spoon the creamy sauce over the top.
7. Transfer the skillet to the oven and bake for about 15 minutes, or until the chicken is fully cooked and the sauce has thickened.
8. Taste and adjust seasoning if needed. Garnish with fresh herbs before serving.
Notes
Thinly sliced potatoes cook faster and absorb the creamy herb sauce beautifully.
Dijon mustard adds extra depth but can be omitted for a milder flavor.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Comfort Food
- Method: Oven-Baked
- Cuisine: American