Garlic Parmesan Chicken Thighs

Baked chicken thighs and halved yellow potatoes topped with herbs and grated cheese in a metal roasting pan on a table.

Garlic Parmesan Chicken Thighs

These Creamy Garlic Parmesan Chicken Thighs look like a restaurant meal but come together in just one dish! Crispy skin, juicy centers, and a rich buttery parmesan sauce are baked together with baby potatoes and kale for a complete, flavor-packed meal.

Course Main Course

Cuisine American

Keyword garlic parmesan chicken thighs

Prep Time 15

Cook Time 55

Total Time 1 10

Servings

Calories 600kcal

Author Lisa O'Driscoll

Equipment

9x13 baking dish

Ingredients

5 bone-in, skin-on chicken thighs, patted dry
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon onion powder
½ teaspoon Italian seasoning
2 Tablespoons unsalted butter divided
16 ounces baby Dutch yellow potatoes halved or quartered
2 ½ cups kale roughly chopped
2 Tablespoons chopped fresh parsley leaves

For the Sauce

2 tablespoons unsalted butter
4 cloves garlic minced
1 cup chicken broth
½ teaspoon Italian seasoning
½ cup heavy whipping cream
½ cup freshly grated Parmesan
Kosher salt and freshly ground black pepper to taste

Instructions

Preheat the oven to 400 degrees F. Lightly grease a 9 x 13 baking dish with nonstick cooking spray.
Season chicken with salt, pepper, onion powder, and Italian seasoning.
1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon onion powder, ½ teaspoon Italian seasoning
Melt 2 tablespoons of butter in a large skillet over medium-high heat. Once hot, carefully add chicken, skin-side down, and sear for 3-5 minutes on each side; set aside on a plate.
2 Tablespoons unsalted butter, 5 bone-in, skin-on chicken thighs,
Place potatoes and kale in a single layer into the prepared baking dish. Top with chicken thighs.
16 ounces baby Dutch yellow potatoes, 2 ½ cups kale
Using the same skillet, melt 2 tablespoons butter over medium heat. Add garlic and cook for 1 minute, or until fragrant.
2 tablespoons unsalted butter, 4 cloves garlic
Add broth, Italian seasoning, salt, and pepper. Stir to combine and cook for 1-2 minutes.
1 cup chicken broth, ½ teaspoon Italian seasoning, Kosher salt and freshly ground black pepper
Add cream and parmesan and cook until incorporated. Season to taste with salt and pepper. Simmer for another 1-2 minutes.
½ cup heavy whipping cream, ½ cup freshly grated Parmesan
Pour sauce into the baking dish with chicken and potatoes. Bake for 35-45 minutes, or until an internal temperature reaches 165 degrees F, and the potatoes are fork tender.
Let the dish rest for about 5 minutes to give the sauce time to thicken. Garnish with freshly chopped parsley. Enjoy!
2 Tablespoons chopped fresh parsley leaves

Notes

Refrigerator: Store leftover chicken, potatoes, kale, and sauce in an airtight container for up to 3 days.
Freezer: Freeze the chicken and sauce in a freezer safe container for up to 2 months. Cream sauces can separate slightly after thawing, but gentle reheating will help bring the sauce back together.
Oven reheating: Cover and warm the chicken at 325°F for 15 to 20 minutes. Uncover it for the final 5 minutes to help the skin regain some crispness.
Pat the chicken dry: Dry skin is essential for a golden, crispy sear, and any moisture creates steam that prevents browning
Sear skin side down first: Don't move the chicken for 3 to 5 minutes. That gives it time to form a nice crust.
Don't wipe the skillet: Keeping the browned bits in the pan after searing adds flavor to the sauce once the broth goes in
Watch the garlic closely: It burns quickly, so 30 to 60 seconds in the pan is all it needs
Take the chill off the cream: Set the heavy cream on the counter while preparing the chicken. Cream that is not ice-cold blends into the warm skillet more easily.
Grate the parmesan finely: A microplane creates thin pieces that melt quickly without leaving chewy clumps in the sauce.

Nutrition