One-Skillet Creamy Herb Chicken and Golden Baby Potatoes Tips, FAQ & printable recipe

Tips for success

To achieve the ultimate crispy skin on the chicken thighs, let them sit uncovered on a plate in the refrigerator for a few hours before cooking.

This simple air-drying process draws out excess moisture from the skin, ensuring a spectacular, crackling sear when it hits the hot cast-iron skillet. Additionally, bringing the chicken to room temperature for about twenty minutes before cooking helps it cook more evenly throughout.

If the cream sauce becomes too thick during the final simmer, splash in a tablespoon or two of chicken broth or water to loosen it to your desired consistency.

Be sure to stir gently to avoid breaking up the tender roasted potatoes or tearing the crispy chicken skin. This adjustment keeps the sauce silky and prevents it from separating as it sits.

Variations

• Spicy Cajun Cream: Add a teaspoon of Cajun seasoning to the chicken thighs before searing, and stir a pinch of cayenne pepper into the cream sauce for a spicy kick.
• Spinach and Parmesan: Stir a handful of fresh baby spinach and a quarter cup of grated Parmesan cheese into the cream sauce during the final minutes of simmering.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.

Freezer

Freezing is not recommended, as the heavy cream sauce may separate and become grainy upon thawing and reheating.

Reheat

Reheat gently in a skillet over low heat, adding a splash of milk or broth to reconstitute the creamy sauce, until the chicken is hot throughout.

Allow any leftover chicken, potatoes, and cream sauce to cool completely at room temperature for no more than two hours. Transfer the leftovers to an airtight container, ensuring the chicken and potatoes are well-coated in the remaining sauce to keep them moist. Store the container in the refrigerator.

While this dish is best enjoyed fresh to preserve the crispy texture of the chicken skin, you can prep the ingredients ahead of time. Wash and halve the potatoes, mince the garlic, and chop the herbs the morning of cooking. Store them in separate airtight containers in the refrigerator until ready to use.

Serving ideas

Serve this comforting dish straight from the cast-iron skillet for an elegant, rustic presentation.

Place the skillet on a heatproof trivet in the center of the table, allowing everyone to spoon the juicy chicken, tender potatoes, and generous helpings of the rich garlic-herb cream sauce directly onto their plates. The visual appeal of the bubbling sauce in the dark iron skillet makes for a stunning centerpiece.

Pair this rich meal with a simple, crisp green salad dressed with a light vinaigrette to balance the richness of the cream sauce.

Steamed green beans, roasted asparagus, or crusty French bread for mopping up every last drop of the savory herb sauce also make excellent accompaniments. These sides provide a refreshing contrast to the decadent, savory cream.

Frequently asked questions

Recipe card

One-Skillet Creamy Herb Chicken and Golden Baby Potatoes

Prep 15 minCook 35 minRest 5 minTotal 55 minServes 4

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 lb baby gold potatoes, halved
• 4 cloves garlic, minced
• 1 tbsp chopped fresh herbs (such as thyme and rosemary)
• 1 cup heavy cream

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: milk

Estimated nutrition per serving

Calories

550

Protein

25 g

Carbohydrates

22 g

Fat

42 g

Fiber

2 g

Sugar

2 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.