Ingredients
- Boneless chicken thighs: 500 g
- Potatoes: 600 g, peeled
- Heavy cream: 200 ml
- Chicken stock: 250 ml
- Butter: 40 g
- Garlic: 2 cloves, finely minced
- Salt: 1 teaspoon
- Black pepper: 0.5 teaspoon
- Fresh herbs: 1 tablespoon, finely chopped
Instructions
- Season the chicken thighs evenly with salt and black pepper.
- Heat a large skillet over medium heat and melt the butter.
- Add the minced garlic and cook briefly until fragrant.
- Place the chicken in the skillet and sear on both sides until golden.
- Pour in the chicken stock and heavy cream, then reduce heat and simmer until the chicken is fully cooked and the sauce thickens.
- Meanwhile, boil the potatoes until tender, then mash until smooth and lightly season.
- Plate the mashed potatoes, top with chicken, spoon over the sauce, and finish with fresh herbs.
Notes
- Simmer the sauce gently to keep it smooth and creamy.
- Let the chicken rest briefly before serving to retain juiciness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: European
- Diet: Low Lactose
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 145 mg
Keywords: creamy chicken, comfort food dinner, mashed potatoes meal, easy chicken skillet