Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 2 tbsp vegetable oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 2 cups heavy cream
  • 1 cup chicken bone broth
  • 1 tsp dried thyme
  • 1/2 cup freshly grated Parmesan cheese
  • 1.5 lbs Yukon Gold potatoes, sliced into 1/4-inch rounds

Instructions:

  1. Pat the chicken thighs dry with paper towels and season liberally with salt, pepper, and garlic powder. Note: Wet chicken won't sear, it'll just steam.
  2. Heat a splash of oil in a 12 inch oven safe cast iron skillet over medium high heat. Sear the chicken for 5-7 minutes per side until a deep mahogany crust forms. Remove chicken from the pan and set aside on a plate.
  3. Lower the heat to medium. Melt the butter in the same pan, scraping up the browned bits (fond). Note: You should smell a nutty aroma here.
  4. Add minced garlic and sauté for 1 minute until the fragrance fills the air but the garlic hasn't turned brown.
  5. Whisk in the heavy cream and chicken broth, stirring constantly. Simmer for 5 minutes until the sauce slightly thickens and bubbles softly.
  6. Stir in the dried thyme and Parmesan cheese until melted and the sauce looks silky.
  7. Stir the sliced potatoes directly into the sauce, coating them evenly.
  8. Nestle the seared chicken thighs back into the pan on top of the potatoes.
  9. Sprinkle the shredded mozzarella over the top.
  10. Transfer the skillet to a preheated oven at 400°F (200°C) and bake for 25-30 minutes, until the cheese is bubbling and golden brown and the potatoes are tender.