why make this recipe
This dish gives you creamy, garlicky chicken and crisp baby potatoes in one pan. It cooks fast and tastes rich without hard work. If you like simple family meals, this is a great choice. Try it with a side like balsamic roasted mushrooms with herby kale mashed potatoes for more veg.
introduction
Creamy Garlic Herb Chicken Thighs with Crispy Baby Potatoes joins seared chicken, a silky garlic cream sauce, and golden small potatoes. The sauce uses pan drippings so it feels full of flavor. You can make it on the stove and finish with roasted potatoes for a nice crunch. For another creamy weeknight idea, see this creamy rotisserie chicken and broccoli pasta.
how to make Creamy Garlic Herb Chicken Thighs with Crispy Baby Potatoes
Start by roasting the potatoes until they are brown and crisp. Marinate the chicken briefly, then sear it in a hot skillet to get a good brown crust. Make the sauce in the same pan using butter, garlic, and heavy cream, and scrape up the browned bits for taste. Return the chicken to the pan and spoon the sauce over. Add the roasted potatoes to warm them in the sauce for a minute. You can follow the full steps below and also check a similar method here: creamy rotisserie chicken pasta technique.
Ingredients
- 6 boneless, skinless chicken thighs
- 2 cloves garlic, minced (for chicken & marinade)
- 1 tsp dried Italian herbs or thyme
- Salt & pepper to taste
- 1 tbsp olive oil (for chicken & marinade)
- 2 cloves garlic, minced (for sauce)
- 1 tbsp butter
- 3/4 cup heavy cream
- Chicken drippings from pan
- 1 tbsp chopped fresh parsley
- Salt & pepper to taste (for sauce)
- 500g (1 lb) baby potatoes, halved
- 1 tbsp olive oil (for potatoes)
- Salt & black pepper (for potatoes)
- Fresh parsley for garnish
Directions
- Preheat oven to 425°F (220°C). Toss halved baby potatoes with olive oil, salt, and pepper. Spread cut-side down on a tray and roast for 25–30 minutes until golden and crisp.
- In a bowl, combine chicken thighs with garlic, herbs, olive oil, salt, and pepper. Let sit for 10 minutes.
- Heat a large skillet over medium-high heat. Add chicken and sear 5–6 minutes per side until browned and cooked through. Remove and set aside.
- In the same skillet, melt butter and sauté garlic for 1 minute. Pour in heavy cream and scrape up browned bits. Simmer for 3–4 minutes until slightly thickened. Season to taste.
- Return chicken to skillet and spoon sauce over it. Add roasted potatoes on one side. Let everything warm together for 2 minutes.
- Garnish with chopped parsley and serve hot right from the pan.
how to serve Creamy Garlic Herb Chicken Thighs with Crispy Baby Potatoes
Serve straight from the skillet for a homey feel. Plate one or two thighs per person and add a handful of the crispy potatoes. A green salad or steamed green beans work well on the side. Finish with a little extra chopped parsley on top.
how to store Creamy Garlic Herb Chicken Thighs with Crispy Baby Potatoes
Cool the chicken and potatoes to room temperature within two hours. Put them in an airtight container and store in the fridge for up to 3 days. Reheat gently in a skillet over low heat so the sauce stays creamy. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.
tips to make Creamy Garlic Herb Chicken Thighs with Crispy Baby Potatoes
- Dry the chicken with paper towels before searing to get a better brown crust.
- Roast potatoes cut-side down to make them extra crisp.
- Don’t boil the cream; keep it at a gentle simmer to avoid splitting.
- Use pan drippings for the sauce — they give the best flavor.
- Taste and adjust salt and pepper at the end.
variation (if any)
- Use bone-in thighs for more flavor; increase sear time and finish in oven if needed.
- Swap heavy cream for half-and-half plus a little flour for a lighter sauce (texture will be different).
- Add mushrooms to the sauce for extra earthiness.
- Stir in a squeeze of lemon for a brighter finish.
FAQs
Q: Can I use chicken breasts instead of thighs?
A: Yes. Use thicker breasts or pound them to even thickness. Watch the cook time so they don’t dry out.
Q: Can I make this without heavy cream?
A: You can use half-and-half or a mix of milk and a small spoon of flour, but the sauce will be less rich.
Q: How do I keep potatoes crispy when reheating?
A: Reheat in a hot oven or in a skillet without covering. Avoid the microwave for crispiness.
Q: Can I prepare parts ahead?
A: Yes. Roast potatoes ahead and store. Marinate the chicken and sear when ready to cook. Assemble and warm the sauce at the end.
Conclusion
If you want another skillet chicken and potato idea, try this recipe for Garlic Herb Chicken and Potatoes – Crunchy Creamy Sweet for more tips and a similar take on the dish.
Creamy Garlic Herb Chicken Thighs with Crispy Baby Potatoes
Ingredients
Method
- Preheat oven to 425°F (220°C).
- Toss halved baby potatoes with olive oil, salt, and pepper. Spread cut-side down on a tray and roast for 25–30 minutes until golden and crisp.
- In a bowl, combine chicken thighs with garlic, herbs, olive oil, salt, and pepper. Let sit for 10 minutes.
- Heat a large skillet over medium-high heat. Add chicken and sear 5–6 minutes per side until browned and cooked through. Remove and set aside.
- In the same skillet, melt butter and sauté garlic for 1 minute.
- Pour in heavy cream and scrape up browned bits. Simmer for 3–4 minutes until slightly thickened. Season to taste.
- Return chicken to skillet and spoon sauce over it. Add roasted potatoes on one side. Let everything warm together for 2 minutes.
- Garnish with chopped parsley and serve hot right from the pan.