Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp paprika
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 lb gold potatoes, peeled and diced into 1-inch cubes
  • ½ cup low-sodium chicken broth
  • 1 cup heavy cream, room temperature
  • ½ cup grated Parmesan cheese
  • 1 tsp dried Italian seasoning
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Season the chicken thighs with salt, pepper, and paprika.
  2. Heat olive oil and 1 tablespoon of butter over medium-high heat in an oven-safe skillet. Sear chicken for 5-7 minutes per side until a deep mahogany crust forms. Remove chicken and set aside on a plate.
  3. In the same pan, add the remaining tablespoon of butter and minced garlic, sautéing for 1 minute until fragrant.
  4. Add diced potatoes to the pan and stir to coat in drippings. Pour in the chicken broth, cover with a lid, and simmer for 10-12 minutes until potatoes are tender.
  5. Lower the heat to medium-low. Stir in the heavy cream, Italian seasoning, and Parmesan cheese.
  6. Return the seared chicken and any accumulated juices to the pan. Simmer uncovered for 5 minutes until the sauce reduces into a thick glaze.
  7. Garnish with fresh chopped parsley before serving.