Description
This Creamy Herb Chicken Thighs recipe features tender, bone-in chicken thighs cooked in a luscious garlic herb cream sauce, paired perfectly with roasted carrots and creamy Yukon gold mashed potatoes. A comforting and flavorful dinner that’s easy to prepare and sure to impress.
Ingredients
Scale
Chicken and Sauce
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1 teaspoon fresh thyme
- 1 tablespoon fresh parsley, chopped
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 teaspoon salt (for seasoning)
- 1/4 teaspoon black pepper
- Pinch red pepper flakes (optional)
Vegetables
- 3 cups baby carrots or 4 large carrots, peeled and cut
Mashed Potatoes
- 1.5 pounds Yukon gold potatoes, peeled and chopped
- 1/2 cup whole milk
- 2 tablespoons unsalted butter
- Salt to taste
Instructions
- Season and Sear Chicken: Season the chicken thighs generously with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Place chicken thighs skin-side down and sear for 5 to 6 minutes until the skin is golden brown and crisp. Flip and sear the other side for 4 to 5 minutes. Remove chicken from skillet and set aside.
- Roast Carrots: Preheat the oven to 400°F (200°C). Toss the carrots with a drizzle of olive oil, salt, and pepper. Spread them on a sheet pan and roast for 25 to 30 minutes, flipping halfway through, until the carrots are fork-tender and caramelized.
- Boil and Mash Potatoes: While the carrots roast, bring a large pot of salted water to a boil. Add peeled and chopped Yukon gold potatoes and cook for 15 to 20 minutes until tender. Drain the potatoes and mash with 2 tablespoons of butter and 1/2 cup of whole milk. Season with salt to taste and set aside, keeping warm.
- Prepare Herb Cream Sauce: Using the same skillet from the chicken, reduce heat to medium. Melt 1 tablespoon of butter and add the minced garlic, sautéing for about 1 minute until fragrant. Stir in fresh thyme and pour in chicken broth, scraping up the browned bits from the pan. Let it simmer for 2 to 3 minutes, then add the heavy cream and chopped parsley, stirring to combine.
- Simmer Chicken in Sauce: Return the seared chicken thighs to the skillet, placing them skin side up. Let them simmer uncovered in the herb cream sauce for 10 to 12 minutes until the chicken is cooked through (internal temperature of 165°F or 74°C) and the sauce has thickened slightly.
- Plate and Serve: Spoon mashed potatoes onto each plate, place a chicken thigh on top, and drizzle generously with the creamy herb sauce. Add a side of roasted carrots. Garnish with extra chopped parsley and a sprinkle of red pepper flakes if desired for a bit of heat.
Notes
- Make sure to sear the chicken skin side first to get that crispy, golden texture.
- Use Yukon gold potatoes for creamy and flavorful mashed potatoes.
- Adjust the seasoning of the sauce and mashed potatoes to your taste.
- Red pepper flakes are optional but add a nice subtle heat to the dish.
- Check the internal temperature of the chicken with a meat thermometer for food safety.
- Keep mashed potatoes warm by covering them until ready to serve.
