Description
Juicy chicken thighs and tender baby potatoes simmered in a rich Dijon cream sauce with garlic, Parmesan, and fresh herbs for the ultimate comforting skillet dinner.
Ingredients
Scale
- 6 boneless skinless chicken thighs
- 1 1/2 pounds baby potatoes, halved
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons Dijon mustard
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 teaspoon fresh thyme leaves
- 2 tablespoons chopped fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 400°F.
- Season chicken thighs with salt and black pepper.
- Whisk together heavy cream, Dijon mustard, chicken broth, Parmesan cheese, and thyme in a bowl.
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Sear chicken thighs for 4 to 5 minutes per side until golden brown. Remove and set aside.
- Add baby potatoes to the skillet and cook for 5 minutes.
- Stir in garlic and cook for 1 minute.
- Pour the cream sauce mixture into the skillet.
- Return chicken thighs to the skillet.
- Bake for 25 to 30 minutes until chicken is cooked through and potatoes are tender.
- Garnish with fresh parsley before serving.
Notes
- Use freshly grated Parmesan for the smoothest sauce.
- Do not boil the cream sauce aggressively to avoid separation.
- Add mushrooms or spinach for extra flavor and texture.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Skillet Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 3g
- Sodium: 720mg
- Fat: 38g
- Saturated Fat: 16g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 165mg