Go Back
Discover the delightful flavors of Italy with Betty’s Creamy Italian Chicken with Potatoes, a comforting and delicious dish that perfectly combines tender chicken thighs and baby potatoes in a rich and creamy sauce. This recipe is not only easy to prepare but also perfect for family dinners or entertaining guests. Imagine the aroma of garlic and Italian herbs wafting through your kitchen as you prepare this culinary masterpiece, enticing everyone to gather around the table. Betty’s Creamy Italian Chicken with Potatoes is designed to satisfy both the palate and the soul, making it an ideal choice for any occasion.

Betty’s Creamy Italian Chicken with Potatoes

Looking for a delicious one-pan lunch recipe? This vegetarian lunch option showcases vibrant veggies and hearty grains, all enveloped in a rich, creamy sauce that will make you crave more. Perfect for meal prep or a quick week-day bite, its a delightful dish youll want to bring to the table afterka! OnePanLunch VegetarianLunch EasyRecipes MealPrep ComfortFood HealthyEats Foodie
Print Recipe Pin Recipe

Ingredients
  

4 boneless, skinless chicken thighs

1 lb baby potatoes, halved

1 cup heavy cream

1 cup chicken broth

1 cup grated Parmesan cheese

4 cloves garlic, minced

1 teaspoon dried Italian herbs (basil, oregano, thyme)

1 teaspoon red pepper flakes (optional)

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley for garnish

Instructions
 

Preheat the oven to 400°F (200°C).

    In a large oven-safe skillet, heat olive oil over medium-high heat. Season the chicken thighs with salt, pepper, and Italian herbs. Sear them in the skillet for about 5 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside.

      In the same skillet, add the baby potatoes and sauté for 5 minutes until they start to brown. Add minced garlic and red pepper flakes, cooking for another minute until fragrant.

        Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Reduce the heat to medium.

          Stir in the heavy cream and Parmesan cheese until well combined. Bring to a gentle simmer. Return the chicken thighs back to the skillet, nestling them into the creamy mixture.

            Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender.

              Once done, remove from the oven, garnish with fresh parsley, and serve hot. Enjoy your creamy Italian chicken dish with crusty bread or a fresh salad!

                Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4