Heaven in a Skillet
Indulge in ultimate comfort with "Heaven in a Skillet," a creamy one-pan masterpiece that's perfect for weeknight dinners or sharing with loved ones. This savory dish combines tender, golden-seared chicken thighs, crispy baby potatoes, and a rich Parmesan cream sauce infused with garlic and fresh thyme. The addition of fresh spinach adds a pop of color and nutrients, while the skillet cooking technique ensures bold, layered flavors with minimal cleanup. Ready in just 45 minutes, "Heaven in a Skillet" is an irresistible blend of hearty ingredients and creamy decadence that will have everyone reaching for seconds. This is your go-to recipe for effortless elegance in every bite!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 500 grams baby potatoes, halved
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic cloves, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 100 grams fresh spinach leaves
- 2 teaspoons fresh thyme
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
Instructions
Season the chicken thighs generously with kosher salt, black pepper, and paprika.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Add the chicken thighs to the skillet and sear for 4-5 minutes per side until golden brown. Remove the chicken and set it aside on a plate.
In the same skillet, add another tablespoon of olive oil and the halved baby potatoes, cut-side down. Cook for 5-7 minutes until golden and crispy. Remove the potatoes and set aside with the chicken.
Lower the heat to medium. Melt the remaining tablespoon of butter in the skillet and add the minced garlic. Sauté for 1-2 minutes until fragrant but not browned.
Pour in the chicken broth, scraping the bottom of the skillet to deglaze any browned bits. Simmer for 2-3 minutes to reduce slightly.
Stir in the heavy cream and grated Parmesan cheese, whisking until the sauce is smooth and creamy.
Add the fresh thyme and adjust seasoning with more salt and pepper if needed.
Return the seared chicken thighs and baby potatoes to the skillet, spooning the sauce over them.
Simmer the dish for 10-12 minutes, allowing the chicken to cook through and the potatoes to absorb the flavors.
Stir in the fresh spinach leaves and let them wilt for 1-2 minutes.
Serve immediately, garnished with additional Parmesan cheese and thyme if desired.
Nutrition Facts
Calories |
715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.7 g | 64% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 201 mg | 67% | |
| Sodium | 749 mg | 33% | |
| Total Carbohydrate | 25.0 g | 9% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 1.2 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 285 mg | 22% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1016 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
