One-Skillet Creamy Herb Chicken and Golden Baby Potatoes Step-by-step instructions

Before you start

Before heating the skillet, ensure all ingredients are prepped and ready to go. Pat the chicken thighs completely dry with paper towels; any moisture on the skin will prevent it from searing and crisping properly.

Wash and halve the baby gold potatoes, ensuring they are uniform in size so they cook evenly. Mince the garlic cloves and finely chop the fresh herbs. Having everything measured and arranged near the stove ensures a smooth, stress-free cooking process.

Instructions

Searing the Chicken

1. 1Sear the Chicken
   Heat a large cast-iron skillet over medium-high heat. Place the chicken thighs skin-side down in the hot skillet and sear undisturbed for 6 to 8 minutes until the skin is deep golden brown and crispy. Flip the chicken and sear the other side for an additional 5 minutes. Transfer the chicken to a plate and set aside.
   Look for The chicken skin should release easily from the skillet and have a beautiful, crackling golden crust.
   Tip Avoid crowding the pan so the chicken sears rather than steams.

The chicken thighs should have a deep golden-brown, crispy skin. The kitchen will fill with a rich, savory aroma of rendered chicken fat, and you will hear a loud, active sizzle as the skin crisps up against the hot cast-iron surface.

Roast Potatoes and Aromatics

2. 2Roast the Potatoes
   Add the halved baby gold potatoes to the skillet with the rendered chicken drippings, placing them cut-side down. Roast the potatoes over medium heat for about 10 to 12 minutes, turning occasionally, until they are tender and golden brown on all sides. Remove the potatoes from the skillet and set aside.
   Look for The potatoes should be easily pierced with a fork and have crispy, browned edges.
   Tip Keep the cut sides down as long as possible to maximize the golden-brown crust.
3. 3Sauté the Aromatics
   Reduce the heat to medium-low. Add the minced garlic and chopped fresh herbs directly to the remaining fat in the skillet. Sauté constantly for about 1 minute, scraping up any browned bits from the bottom of the pan.
   Look for The garlic should be soft and highly fragrant without turning dark brown.
   Tip Stir continuously to prevent the garlic from burning and becoming bitter.

The baby potatoes will be beautifully browned on their cut sides and tender enough to be easily pierced with a fork. The minced garlic and fresh herbs will release a powerful, fragrant aroma without turning brown or burning.

Simmering the Cream Sauce

4. 4Build the Cream Sauce
   Pour the heavy cream into the skillet, stirring to combine with the garlic and herbs. Bring the mixture to a gentle simmer over medium-low heat. Allow the cream to bubble softly for 2 to 3 minutes until it begins to thicken slightly.
   Look for The cream should be bubbling gently and starting to coat the back of a spoon.
   Tip Do not let the cream boil rapidly, or the sauce may split.
5. 5Combine and Simmer
   Return the seared chicken thighs and roasted baby potatoes to the skillet, nestling them into the bubbling cream sauce. Use a spoon to baste the rich herb cream sauce over the chicken and potatoes. Simmer gently for 5 to 7 minutes until the sauce is thick and velvety and the chicken reaches an internal temperature of 165°F (74°C). Remove from heat and let rest for 5 minutes before serving.
   Look for The sauce should be thick, glossy, and bubbling around the tender chicken and potatoes.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Basting the chicken keeps the meat moist while absorbing the herbaceous flavors of the sauce.

The heavy cream will bubble gently, reducing into a thick, velvety sauce that clings to the back of a spoon. The chicken and potatoes will be completely coated in the glossy, herb-flecked sauce, steaming hot and ready to serve.

Common mistakes

The most common mistake is rushing the chicken searing process or moving the chicken around too much in the skillet.

Let the thighs sit undisturbed skin-side down until they naturally release from the pan; this ensures a crispy skin and prevents tearing.

Another error is burning the garlic. Garlic cooks very quickly, so add it only after the potatoes are removed, and keep it moving constantly to prevent bitterness.

How to tell it’s done

The dish is perfectly done when the baby potatoes are fork-tender and the chicken thighs reach a safe internal temperature of 165°F (74°C) when measured with a meat thermometer in the thickest part of the meat, avoiding the bone.

The cream sauce should be thick enough to coat the back of a spoon, bubbling gently around the golden chicken and potatoes.

• Poultry: 165°F (74°C) in the thickest part