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Delicious creamy thyme chicken thighs served with roasted potatoes

Creamy Thyme Chicken Thighs with Potatoes

A comforting and flavorful dish featuring roasted chicken thighs and tender potatoes in a creamy thyme sauce, perfect for cozy dinners.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Comfort Food, Dinner, Main Course
Cuisine: American, Comfort
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces bone-in, skin-on chicken thighs (about 4 oz each)
  • 2 tablespoons vegetable oil
  • 1 medium onion, diced
  • 1 cup chicken stock
  • 1/2 cup heavy cream
  • 1 tablespoon cornstarch
  • 1/2 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • 1/2 teaspoon salt
  • 3 medium Yukon Gold potatoes, peeled and cubed
  • 1 tablespoon butter (optional)

Method
 

Preparation
  1. Preheat your oven to 350 degrees F (175 degrees C).
  2. Season your chicken thighs generously with salt and pepper.
  3. Heat the vegetable oil in a large oven-safe skillet or Dutch oven over medium-high heat.
  4. Sear the chicken skin-side down for 4 to 5 minutes until golden and crispy.
  5. Transfer your chicken to a plate and keep it warm.
Cooking
  1. In the same skillet, add butter (if using) and toss in the diced onion. Cook for 3 to 4 minutes until soft.
  2. Stir in the cubed potatoes, thyme, and salt. Cook for 3 minutes to brown the edges of the potatoes.
  3. Pour in the chicken stock, scraping up any browned bits. Let simmer for 3 to 4 minutes.
  4. Nestle the chicken thighs over the potatoes, and spoon some pan sauce over the chicken.
  5. Cover with foil or lid and bake for 25 minutes.
  6. Whisk together the heavy cream and cornstarch until smooth.
  7. Remove the skillet from the oven and stir the cream mixture into the sauce gently.
  8. Return the skillet to the oven, uncovered, and bake for an additional 15 minutes until the chicken is cooked through.
  9. Garnish with fresh thyme or parsley before serving.

Notes

To store, let it cool and place the leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth.