Ingredients
Scale
- 1.5 lbs Boneless, skinless chicken thighs
- 1 lb Baby gold potatoes, halved
- 2 tablespoons Olive oil
- 3 tablespoons Butter
- 1 large Shallot, minced
- 4 cloves Garlic, minced
- 1 cup Chicken broth
- 1 cup Heavy cream
- 3 tablespoons Dijon mustard
- 1 teaspoon Dried thyme (or 2 sprigs fresh)
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Season the chicken thighs generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Place the chicken in the pan and sear until golden brown, about 5–6 minutes per side. Remove the chicken and set it aside on a plate. In the same skillet, add the halved baby potatoes cut-side down. Cook for 8–10 minutes, stirring occasionally, until the potatoes are browned and starting to soften. Remove the potatoes and set them aside with the chicken.
- Lower the heat to medium and melt the butter in the skillet. Add the minced shallot and garlic, sautéing for 2 minutes until fragrant. Pour in the chicken broth and use a wooden spoon to scrape up all the browned bits from the bottom of the pan. Whisk in the Dijon mustard and heavy cream until the sauce is smooth. Stir in the dried thyme and a pinch of black pepper.
- Return the chicken and potatoes to the skillet, nestling them into the cream sauce. Lower the heat to a simmer. Cover the pan and cook for 12–15 minutes, or until the potatoes are fork-tender and the chicken reaches an internal temperature of 165°F. If the sauce is too thick, add a splash of broth. Garnish with fresh parsley before serving directly from the pan.
- Cook Time: 50 minutes