Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1.5 lbs (680g) Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1/4 cup chopped fresh parsley (for garnish)
  • 4 tablespoons (57g) unsalted butter
  • 4 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 1.5 cups (355ml) chicken broth
  • ½ cup (50g) grated Parmesan cheese, plus more for serving
  • ¼ cup heavy cream

Instructions:

  1. Toss the chicken and potatoes in a bowl with olive oil, Italian seasoning, salt, and pepper. Ensure everything is well coated.
  2. Heat the skillet over medium-high heat. Sear the chicken until browned on all sides. Don’t worry about cooking it all the way through at this stage. Remove chicken from skillet and set aside.
  3. Add the onion and potatoes to the skillet and cook, stirring occasionally, until the potatoes are tender and slightly browned. Add minced garlic during the last minute of cooking.
  4. Melt butter in the skillet. Whisk in flour and cook for 1 minute to make a roux. Gradually whisk in chicken broth until smooth. Bring to a simmer, stirring constantly.
  5. Reduce heat to low. Stir in Parmesan cheese until melted and smooth. Stir in heavy cream.
  6. Return the chicken to the skillet. Stir to combine. If your skillet is not oven-safe, transfer the mixture to a baking dish. If the internal temperature of chicken is not 165°F, Place the skillet (or baking dish) in a preheated oven at 375°F (190°C) and bake until chicken is fully cooked (internal temperature of 165°F) (about 5-10 minutes). Alternatively, if the chicken is already at temperature, simmer on the stovetop on low heat until the potatoes are cooked through, making sure the sauce is consistent (about 5-10 minutes).
  7. Garnish with fresh parsley and extra Parmesan cheese. Serve immediately.