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One-pan skillet with seared chicken thighs, roasted baby potatoes, and a creamy mushroom garlic sauce.

One-Pan Creamy Garlic Mushroom Chicken and Roasted Baby Potatoes

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 550
Ingredients Method

Ingredients
  

  • 1 lb baby potatoes, halved
  • 4 boneless skinless chicken thighs
  • 8 oz cremini mushrooms, sliced
  • 4 cloves garlic , minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley

Method
 

  1. Preheat oven to 400°F (200°C).
  2. In a large oven-safe skillet, toss halved baby potatoes with 1 tablespoon olive oil, salt, and pepper.
  3. Roast potatoes in the oven for 15 minutes or until they begin to soften.
  4. Move potatoes to the edges of the skillet and place chicken thighs in the center. Season chicken with salt, pepper, and thyme.
  5. Return skillet to the stovetop over medium-high heat and sear chicken for 5 minutes per side until golden brown.
  6. Add sliced mushrooms and minced garlic to the skillet, sautéing for 3-4 minutes until mushrooms are tender.
  7. Pour in chicken broth and heavy cream, scraping the bottom of the pan to deglaze.
  8. Simmer for 5-7 minutes until the sauce thickens and chicken reaches an internal temperature of 165°F (74°C).
  9. Stir in Parmesan cheese until melted and garnish with fresh parsley before serving.