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A close-up shot of a serving of creamy garlic chicken and potatoes on a white plate, highlighting the rich texture of the garlic cream sauce.

Creamy Garlic Chicken and Potatoes (One-Pan Recipe)

Discover the ultimate comfort food with this Creamy Garlic Chicken and Potatoes recipe. Tender chicken and soft potatoes simmered in a rich, savory garlic cream sauce, all made in one pan for an easy weeknight dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs About 6-8 thighs
  • 1.5 lbs baby Yukon Gold potatoes Halved or quartered
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper or to taste
  • 2 tbsp butter Unsalted
  • 6 cloves garlic minced
  • 1 cup chicken broth Low sodium
  • 1 cup heavy cream
  • 1/2 cup Parmesan cheese freshly grated
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • 1 Large Skillet Oven-safe if possible
  • 1 Cutting Board
  • 1 Knife

Method
 

  1. Pat the chicken thighs dry and season them all over with paprika, salt, and pepper. Cut the baby potatoes into bite-sized halves or quarters.
  2. Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear for 4-5 minutes per side, until golden brown and cooked through. Remove from the skillet and set aside.
  3. Add the potatoes to the same skillet. Cook for 8-10 minutes, stirring occasionally, until they are tender and lightly browned.
  4. Reduce the heat to medium, add the butter to the skillet. Once melted, add the minced garlic and cook for 30-60 seconds until fragrant.
  5. Pour in the chicken broth, scraping the bottom of the pan to release any flavorful browned bits. Bring to a simmer, then stir in the heavy cream and Parmesan cheese. Continue to simmer for 2-3 minutes until the sauce thickens.
  6. Return the chicken to the skillet. Spoon the sauce over the chicken and potatoes. Let everything simmer together for 5 more minutes. Garnish with fresh parsley and serve immediately.

Notes

Tip 1: For the creamiest sauce, use freshly grated Parmesan cheese. Pre-shredded cheese can make the sauce grainy.
Tip 2: Ensure potatoes are cut into uniform, bite-sized pieces for even cooking.
Tip 3: Don't overcrowd the pan when searing the chicken to get a perfect golden-brown crust.