Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 3 cloves garlic, minced
- 1 cup sliced mushrooms (such as cremini or button)
- 4 medium potatoes, diced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tablespoon all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped (optional for garnish)
If you’re out of heavy cream, you can substitute with half-and-half for a lighter sauce. For a dairy-free option, coconut milk can be used, though it will add a subtle sweetness to the dish.
Instructions
- Preheat your oven to 400°F (200°C). Pat the chicken thighs dry with paper towels and season with salt, pepper, thyme, and rosemary.
- Heat olive oil in a large ovenproof skillet over medium-high heat. Add the chicken, skin-side down, and sear until golden brown, about 5 minutes per side. Remove chicken and set aside.
- In the same skillet, add minced garlic and sauté until fragrant, about 30 seconds. Add the mushrooms and cook until softened, about 4 minutes.
- Add the diced potatoes to the skillet, stirring to coat them in the oil and garlic. Pour in the chicken broth and bring to a simmer.
- In a small bowl, whisk together the heavy cream and flour until smooth. Add this mixture to the skillet, stirring well to combine.
- Return the chicken to the skillet, skin-side up, and sprinkle the Parmesan cheese over the top.
- Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender.
- Garnish with fresh parsley before serving, if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International