Bring comfort food to your weeknight table with this easy, one-skillet meal. Succulent chicken thighs and tender baby potatoes are simmered together in a rich, velvety herb and garlic cream sauce.
Because everything cooks in a single pan, cleanup is minimal, leaving you more time to enjoy a warm, satisfying dinner.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 6
Ingredients Needed
- Chicken and Seasoning:
- 6 skinless, boneless chicken thighs
- 1 1/2 teaspoons salt (divided)
- 1/2 teaspoon ground black pepper
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 1/2 cup all-purpose flour
- 1/4 cup cooking oil (plus extra as needed)
- Sauce and Vegetables:
- 1/2 shallot, finely diced
- 1 teaspoon fresh garlic, minced
- 1 1/2 cups chicken broth or stock
- 1 1/2 pounds mini gold potatoes
- 1 1/2 cups heavy cream
- 1 package (5.3 ounces) Shallot and Chive Boursin (or similar Gournay cheese)
- Fresh chives, chopped (for garnish)
Step-by-Step Cooking Instructions
1. Season and Coat the Chicken
- In a small mixing bowl, whisk together 1 teaspoon of the salt, black pepper, onion powder, cayenne pepper, and paprika.
- Pat the chicken thighs completely dry using paper towels. Thoroughly rub the spice blend into both sides of each piece.
- Place the flour into a large resealable plastic bag. Drop the seasoned chicken thighs inside, seal the bag tightly, and shake to coat each piece evenly. Remove the chicken and discard any remaining flour.
2. Brown the Chicken
- Pour the cooking oil into a large, heavy-bottomed skillet and heat over medium-high heat.
- Once the oil is hot and shimmering, add the chicken pieces in a single layer. Avoid overcrowding the pan; cook in batches if necessary, adding a splash of extra oil if the pan becomes too dry.
- Sear the chicken until golden brown, about 3 to 5 minutes per side. Transfer the browned chicken to a clean plate and set aside, keeping them warm.
3. Build the Flavor Base
- Reduce the heat under the skillet to medium. Add the diced shallot and cook until soft and translucent, about 3 minutes.
- Stir in the minced garlic and cook for about 30 seconds until fragrant, being careful not to let it burn.
- Pour in the chicken broth, using a wooden spoon to scrape up any browned bits stuck to the bottom of the skillet to incorporate that deep flavor into the liquid.
4. Simmer the Potatoes
- Add the mini gold potatoes to the skillet along with the remaining 1/2 teaspoon of salt.
- Bring the liquid to a boil, then cover the skillet with a lid and lower the heat to medium-low.
- Let it simmer for about 20 minutes, stirring occasionally, until the potatoes are fork-tender on the outside but still slightly firm in the center.
5. Create the Cream Sauce
- Uncover the pan and pour in the heavy cream. Crumble the Boursin cheese directly into the liquid.
- Stir continuously until the cheese completely melts into the cream, creating a smooth, luxurious sauce.
6. Combine and Finish Cooking
- Return the chicken thighs and any juices accumulated on the plate back into the skillet, nestling them down among the potatoes and sauce.
- Cover the pan again and simmer for another 5 minutes, or until the potatoes are fully cooked through and the chicken reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius).
7. Garnish and Serve
- Remove from heat, garnish generously with freshly chopped chives, and serve piping hot straight from the skillet.
Helpful Cooking Tips
Potato Variations
While mini gold potatoes hold their shape wonderfully, you can easily substitute them with quartered Yukon Gold or red potatoes. Just ensure they are cut into uniform, bite-sized chunks so they cook evenly.
Chicken Swaps
If you prefer white meat, skinless, boneless chicken breasts can be used instead of thighs. Keep in mind that breasts cook slightly faster and can dry out quicker, so watch them closely during the final simmer.
Pan Choice
Use a large, deep skillet or Dutch oven with a tight-fitting lid. This ensures you have enough room to fit the potatoes and chicken without spilling over while simmering.
Nutrition Facts (Per Serving)
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 719 | — |
| Total Fat | 45g | 58% |
| Saturated Fat | 17g | 83% |
| Cholesterol | 239mg | 80% |
| Sodium | 1052mg | 46% |
| Total Carbohydrate | 40g | 15% |
| Dietary Fiber | 4g | 15% |
| Total Sugars | 5g | — |
| Protein | 42g | 85% |
| Vitamin C | 15mg | 16% |
| Calcium | 113mg | 9% |
| Iron | 4mg | 21% |
| Potassium | 1179mg | 25% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily nutritional needs may vary based on individual calorie requirements.
