In this post, we’re making an easy, one-pan creamy garlic chicken and potatoes.

This is the ultimate comfort food. it is so delicious. The chicken comes out so tender it falls right off the bone, and the potatoes are soft and smothered in all that creamy, delicious sauce. It really just melts in your mouth.

Why You’ll Love This

Serious Comfort Food: This meal is comforting dish for a reason. It will have your home smelling amazing while it bakes.
Maximum Flavor: We use bone-in, skin-on thighs and save all those brown bits and drippings—that is where the magic happens!
Creamy & Dreamy: The sauce is rich, garlicky, and uses a secret ingredient (chicken bouillon!) to really boost the savory depth.

things we need

Special Equipment

Large oven-safe skillet (Cast iron or stainless steel works best)
Separate saucepan (for the sauce)
Whisk
Tongs

Ingredients

The Chicken & Potatoes

6 bone-in, skin-on chicken thighs
1.5 lbs Yukon Gold potatoes, cut into bite-sized chunks
1 tsp Paprika
1 tsp Dried herbs (Italian seasoning, oregano, or thyme)
Salt and black pepper (to taste)
2 tbsp Olive oil (for searing)

The Creamy Garlic Sauce

2 tbsp Unsalted butter
1 small Yellow onion, minced
4-5 cloves Garlic, minced
2 tbsp All-purpose flour
1 cup Chicken broth (low sodium preferred)
1/2 cup Heavy cream
1/2 cup Whole milk
1 Chicken bouillon cube (crushed)
1/3 cup Parmesan cheese, grated
2 tbsp Fresh parsley, chopped

instructions

step 1: Getting That Chicken Ready

This recipe uses bone-in, skin-on chicken thighs. We’re going to season them with a mix of paprika, dried herbs, salt, and black pepper.

Pro Tip: Mix all the spices together very well, then season both sides of the chicken. Make sure you pat the seasonings into the chicken so they stick properly and don’t just fall off in the pan.

Once the oil in your skillet gets extremely hot, place the chicken thighs in, skin-side down. Sear them for three to four minutes on each side. We want that skin to turn a beautiful golden brown! Once seared, remove them and set them aside. Keep in mind the chicken isn’t fully cooked yet—it’ll finish in the oven.

Don’t clean that pan! Check the pan for any burnt bits and remove anything black, but leave the brown bits. Those brown bits are packed with concentrated flavor for our sauce.

step 2: The Potatoes & The Sauce

Next, we’re going to partially cook some gold potatoes in the same pan. Cut them into bite-sized pieces, season with a little salt and pepper, and cook them covered on medium heat for about eight minutes.

While the potatoes are softening up, Make that creamy sauce. start by melting butter and cooking down some minced onion until golden brown. Then comes the garlic (cook it just until fragrant!) and a little flour to cook out that raw flour taste.

Whisk in:

Chicken broth
Heavy cream
Whole milk

To make it extra special, Add Parmesan cheese, fresh parsley, and a chicken bouillon cube. Let that simmer gently so all those flavors can get to know each other.

step 3: Putting It All Together

Once the potatoes are partially cooked. Add the chicken thighs back into the pan—and make sure you add the drippings from the plate! That’s pure flavor you don’t want to waste.

Pour creamy sauce all over everything and give the pan a good shake to make sure the sauce gets into every nook and cranny.

step 4: The Bake

Pop the whole skillet into the oven at 400°F for 35 to 40 minutes.

To be completely honest, this isn’t the most “gourmet-looking” dish when it’s finished, but it is so incredibly delicious! Tender chicken, melt-in-your-mouth potatoes, and a sauce that you’ll want to eat with a spoon.

Happy cooking!

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