Description
This creamy chicken and potato bake is a comforting dish perfect for family dinners.
Ingredients
Scale
- 1¾ pounds Yukon gold potatoes
- 1 cup heavy cream
- ½ cup whole milk
- 2 tablespoons Dijon mustard
- 1½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried thyme leaves
- 1 pinch freshly ground nutmeg
- 6 bone-in, skin-on chicken thighs
- 2 cloves garlic (crushed)
- ¼ cup grated Parmesan cheese (plus more, for garnish)
- fresh parsley, chives, or tarragon (optional, for garnish)
Instructions
- Preheat the oven to 350°F with a rack in the center.
- Using a mandoline or a sharp knife, slice the potatoes into ⅛-¼ inch slices.
- In a large bowl, whisk together the cream, milk, mustard, salt, pepper, thyme, and nutmeg.
- Add the potatoes and stir to coat.
- Use a slotted spoon to transfer the potatoes to a large oven-safe pan or baking dish, reserving the cream mixture.
- Place the chicken in the remaining cream mixture and turn to coat. Arrange the chicken skin-side up in the pan.
- Fan out the potato slices around the chicken so the edges stand slightly upright. Pour the remaining cream mixture over the top and tuck in the garlic cloves.
- Cover tightly with a lid or foil and bake for 20 minutes.
- Spoon some of the cream mixture over the exposed potatoes, re-cover, and bake for another 15 minutes, until the potatoes are tender.
- Sprinkle with Parmesan and bake uncovered 25-30 minutes more, until the potatoes are lightly browned and the chicken reaches 175°F.
- Serve hot, garnished with extra Parmesan and herbs, if desired.
Notes
- The Yukon gold potatoes provide a creamy texture that complements the chicken.
- Using fresh herbs for garnish enhances the flavor of the dish.
- Prep Time: 20 mins
- Cook Time: 60 mins
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate