Ingredients:

  • 5 lbs boneless, skinless chicken thighs
  • 5 lbs baby yellow potatoes, halved or quartered
  • 3 Tbsp olive oil, divided
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • Salt and black pepper to taste
  • 3 Tbsp unsalted butter
  • 6 cloves fresh garlic, finely minced
  • 1 Tbsp all-purpose flour
  • 1 cup low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese, packed
  • 1 Tbsp fresh lemon juice
  • 2 Tbsp fresh parsley, chopped
  • Extra Parmesan for garnish

Instructions:

  1. Prep & Season Chicken & Potatoes: Pat chicken thighs dry. Season generously with salt, pepper, oregano, and paprika. Halve or quarter potatoes and toss lightly with 1 Tbsp olive oil and salt/pepper.
  2. Sear the Potatoes: Heat 1 Tbsp olive oil in the skillet over medium-high heat. Add potatoes in a single layer. Cook undisturbed for 6-8 minutes until deeply golden brown on the bottom. Flip and cook briefly until lightly browned all over. Remove potatoes and set aside.
  3. Sear the Chicken: Add the remaining 1 Tbsp of olive oil to the hot skillet. Sear chicken thighs for 4-5 minutes per side until nicely golden brown and cooked through (internal temp 165°F/74°C). Remove chicken and set aside with the potatoes.
  4. Build the Sauce Base: Reduce heat to medium-low. Add butter to the skillet, scraping up any brown bits (fond). Add minced garlic and sauté for about 60 seconds until fragrant—do not let it burn!
  5. Thicken: Whisk in the flour and cook for 1 minute to cook out the raw flour taste.
  6. Deglaze & Simmer: Gradually whisk in the chicken broth until smooth. Bring to a gentle simmer, stirring constantly until the sauce begins to thicken slightly (about 2 minutes).
  7. Enrich the Sauce: Stir in the heavy cream. Once the sauce is warm, remove the skillet from the heat immediately. Stir in the grated Parmesan cheese until melted and smooth.
  8. Final Assembly: Stir in the lemon juice and fresh parsley. Taste and adjust seasoning (salt/pepper). Return the seared chicken and potatoes to the skillet, nestling them into the sauce.
  9. Serve: Garnish with a final dusting of fresh Parmesan and parsley. Serve immediately directly from the skillet.