Description

This French-Style Chicken and Potatoes recipe is a comforting and elegant dish featuring tender chicken thighs, layered potatoes, and a luscious cream sauce with Gruyère or Parmesan. A perfect one-pan meal for cozy dinners or special occasions.

Ingredients

4 boneless, skinless chicken thighs
4 medium potatoes, thinly sliced
1 onion, sliced
2 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Gruyère or Parmesan cheese
1 tablespoon olive oil
1 teaspoon dried thyme (or 1 tablespoon fresh)
Salt and pepper, to taste
Fresh parsley, chopped (optional, for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375°F (190°C).
Heat olive oil in a skillet over medium heat. Season chicken thighs with salt, pepper, and thyme. Sear until golden on both sides (about 3-4 minutes per side), then remove from pan.
In the same skillet, sauté onions and garlic until softened, about 2-3 minutes.
Arrange half the potato slices in a greased baking dish. Top with sautéed onions, garlic, and the seared chicken thighs.
Layer remaining potato slices on top.
In a bowl, mix heavy cream and chicken broth, then pour over the dish.
Sprinkle grated cheese over the top.
Cover with foil and bake for 35 minutes. Uncover and bake an additional 15-20 minutes, or until the top is golden and potatoes are tender.
Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

Gruyère gives a classic French flavor, but Parmesan adds a nice sharpness too.
Add a pinch of nutmeg to the cream for extra depth.
Pairs beautifully with a light salad or green beans.