Chicken and Potatoes with Garlic Parmesan Cream Sauce


  • 4 bone-in, skin-on chicken thighs
  • 1 pound baby potatoes, halved
  • 3 tablespoons olive oil
  • Salt and pepper, to taste
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes
  • Chopped parsley, for garnish


  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss the chicken thighs and halved baby potatoes with 2 tablespoons of olive oil, salt, and pepper until well coated.
  3. Transfer the chicken and potatoes to a large baking dish.
  4. Roast the chicken and potatoes for 35 to 40 minutes, until the chicken is cooked through and the potatoes are tender.
  5. While the chicken and potatoes are roasting, prepare the garlic Parmesan cream sauce. In a medium saucepan, heat the remaining tablespoon of olive oil over medium heat.
  6. Add the minced garlic and cook for 1 to 2 minutes, until fragrant.
  7. Whisk in the heavy cream, grated Parmesan cheese, dried thyme, and red pepper flakes until well combined.
  8. Bring the sauce to a simmer and cook for 5 to 10 minutes, stirring frequently, until the sauce has thickened and the Parmesan cheese has melted.
  9. When the chicken and potatoes are done roasting, remove the baking dish from the oven and let it cool for a few minutes.
  10. Spoon the garlic Parmesan cream sauce over the chicken and potatoes, making sure to coat them evenly.
  11. Garnish with chopped parsley and serve hot.

Enjoy your delicious and comforting Chicken and Potatoes with Garlic Parmesan Cream Sauce!

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