Description
A comforting dish that combines creamy garlic sauce, tender chicken, and perfectly cooked potatoes, perfect for any weeknight dinner.
Ingredients
- 4 boneless, skinless chicken thighs
- 1 pound baby potatoes, halved
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large skillet, heat olive oil over medium heat. Add the chicken thighs and season with salt and pepper. Brown on both sides until cooked through.
- Remove chicken and set aside. In the same pan, sauté garlic until fragrant, about 1 minute.
- Add chicken broth and bring to a simmer, scraping the bottom to release any browned bits.
- Stir in the heavy cream and return the chicken to the pan.
- Add the halved baby potatoes, cover, and simmer until potatoes are tender, about 15-20 minutes.
- Garnish with fresh parsley before serving hot.
Notes
For a gluten-free version, use a gluten-free thickener. For a dairy-free option, substitute heavy cream with coconut cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American