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Creamy garlic cheesy chicken and potatoes in a skillet with bubbly golden mozzarella and fresh parsley

Creamy Garlic Cheesy Chicken and Potatoes

Crispy bone-in chicken thighs and golden roasted baby potatoes baked in a rich garlic mozzarella cream sauce. A high-protein, naturally gluten-free one-pan dinner ready in about 1 hour.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 4-6 chicken thighs about 1.5 lbs, bone-in skin-on preferred
  • 1.5 lbs baby potatoes halved, Yukon Gold or red potatoes recommended
  • 4-5 cloves garlic minced very finely
  • 1 cup heavy cream
  • 1.5 cups shredded mozzarella cheese
  • 3 tbsp unsalted butter
  • 2 tbsp olive oil divided
  • 2 tbsp fresh parsley chopped, optional garnish
  • salt and pepper to taste

Equipment

  • Large oven-safe skillet or baking dish (about 10 inches)
  • Large mixing bowl
  • Knife and cutting board
  • Measuring cups and spoons
  • Spatula or spoon

Method
 

  1. Preheat oven to 400 degrees F. Toss halved baby potatoes with 1 tbsp olive oil, salt, and pepper. Spread evenly in an oven-safe skillet or baking dish and roast for 20 minutes until edges start to brown.
  2. Pat chicken thighs completely dry with paper towels and season generously with salt and pepper on both sides.
  3. Heat remaining 1 tbsp olive oil and 3 tbsp butter in a large skillet over medium-high heat. Add chicken skin-side down and cook undisturbed for 8 to 10 minutes until skin is deep golden and crispy. Flip and cook 2 more minutes. Transfer to a plate.
  4. Reduce heat to medium. Add minced garlic to the same skillet and stir for 30 seconds until fragrant. Pour in heavy cream and simmer gently for 2 minutes until slightly thickened.
  5. Remove potatoes from oven. Nestle seared chicken thighs on top of the potatoes, pour the cream sauce over everything, and sprinkle shredded mozzarella evenly across the top.
  6. Bake at 400 degrees F for 15 to 20 minutes until cheese is bubbly and golden and chicken reaches an internal temperature of 165 degrees F.
  7. Remove from oven, sprinkle with fresh parsley, and let rest for 5 minutes before serving.

Notes

Pat chicken completely dry before searing for crispy skin. Use baby potatoes or uniform chunks for even roasting. Mince garlic very finely to avoid bitter pieces in the sauce. Watch cheese closely in the last 5 minutes to prevent burning. Do not skip the 5-minute rest -- the sauce thickens as it cools. For extra crispy potatoes, broil for 2 minutes at the end. Freeze only the chicken and sauce, not the potatoes.