Serves 6 · Prep: 15 minutes · Estimated bake: 50–65 minutes
Ingredients
- 2 pounds boneless, skinless chicken thighs, cut into 1½-inch pieces
- 1½ pounds Yukon Gold potatoes, cut into ½-inch cubes
- ¾ cup heavy cream
- ½ cup low-sodium chicken broth
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary, crushed
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper
- ¼ cup chopped fresh parsley
- Lemon zest, optional, for finishing
Instructions
- Heat the oven to 400°F. Lightly grease a 9-by-13-inch baking dish.
- Add the chicken, potatoes, cream, broth, olive oil, garlic, thyme, rosemary, salt, and pepper. Stir thoroughly and spread evenly.
- Cover tightly with foil and bake for 40 minutes.
- Carefully uncover and stir. Check several chicken pieces with a thermometer and test the potatoes with a fork. Continue baking uncovered for 10–25 minutes, until the potatoes are tender and the chicken reaches at least 165°F. If the potatoes need more time but the top is browning, cover again.
- Let rest for 5–10 minutes. Spoon the creamy pan juices over each serving and finish with fresh parsley and optional lemon zest.
Note: The sauce is meant to be spoonable, not thick like gravy. Cut the potatoes evenly and no larger than ½ inch so they cook through.
Newly developed recipe—not kitchen-tested. Baking time and sauce consistency need a test batch before publication.
