Description
Tender bone-in, skin-on chicken thighs seared to golden perfection and simmered in a rich, creamy herb sauce made with garlic, thyme, and parsley. Served alongside buttery mashed Yukon gold potatoes and caramelized roasted carrots, this comforting and flavorful meal makes a perfect weeknight dinner or special occasion dish.
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
- 1.5 pounds Yukon gold potatoes, peeled and chopped
- 1/2 cup whole milk
- 3 cups baby carrots or 4 large carrots, peeled and cut
Instructions
- Season and Sear Chicken: Generously season the chicken thighs with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Place the chicken skin-side down first and sear for 5-6 minutes until the skin is golden and crispy. Flip the thighs and sear the other side for 4-5 minutes. Remove the chicken from the skillet and set aside.
- Roast Carrots: Preheat your 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 25-30 minutes, flipping halfway through, until they are fork-tender and caramelized.
- Prepare Mashed Potatoes: While the carrots roast, bring a pot of salted water to a boil. Add the peeled and chopped Yukon gold potatoes and boil for 15-20 minutes until tender when pierced with a fork. Drain well, then mash the potatoes with 2 tablespoons of butter and 1/2 cup of whole milk. Season with salt to taste and set aside, keeping warm.
- Make Creamy Herb Sauce: Return the same skillet used for the chicken to medium heat. Melt 1 tablespoon of butter and sauté the minced garlic for about 1 minute until fragrant. Stir in fresh thyme and chicken broth, scraping the bottom of the skillet to loosen any browned bits. Let the broth simmer gently for 2-3 minutes. Then add the heavy cream and chopped parsley, stirring to combine all the flavors into a creamy sauce.
- Simmer Chicken in Sauce: Place the seared chicken thighs back into the skillet, skin-side up. Simmer uncovered in the creamy herb sauce for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sauce has thickened slightly.
- Plate and Serve: Spoon a generous portion of mashed potatoes onto each plate. Top with a chicken thigh and drizzle with the creamy herb sauce. Arrange roasted carrots on the side. Garnish with extra chopped parsley and a sprinkle of red pepper flakes if desired for a touch of heat.
Notes
- Bone-in, skin-on chicken thighs provide the best flavor and texture, but boneless can be used if preferred.
- Use a meat thermometer to ensure chicken is fully cooked to 165°F (74°C) for safety and juiciness.
- You can substitute fresh herbs with 1 teaspoon dried thyme and 1 tablespoon dried parsley in a pinch, but fresh is best.
- For dairy-free options, substitute butter with olive oil and heavy cream with coconut cream or a plant-based alternative.
- Leftover mashed potatoes and sauce can be refrigerated for up to 3 days and reheated gently on the stovetop.
