Creamy Garlic Butter Chicken with Potatoes and Peppers Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Season the bone-in skin-on chicken thighs with garlic powder, onion powder, paprika, Italian seasoning, salt, and black pepper on both sides. Set some seasoning aside for the potatoes.

Cut baby gold potatoes in half and transfer them to a baking pan.

Drizzle the potatoes with olive oil and season with the remaining spice mix. Mix everything together.

Preheat the oven to 400°F.

Partially bake the potatoes in the oven for 30 minutes.

Sear the seasoned chicken thighs in very hot oil over medium-high heat for 3 minutes on each side until golden brown. Remove the chicken from the pan and set aside.

Cut up an onion and red, yellow, and green bell peppers. Season the vegetables with salt and black pepper.

Sauté the vegetables for a few seconds until they cook down, then remove from the pan and set aside.

Melt butter in the same pan, then add minced garlic and sauté for a few seconds.

Add flour to the melted butter and cook for a few seconds.

Pour in chicken broth and mix everything together. Let the sauce cook until it thickens.

Once thickened, add heavy cream and whole milk, followed by Parmesan cheese and chicken bouillon cubes. Season with black pepper and mix everything together.

Add freshly chopped parsley and basil to the sauce, mix, and take off the heat.

Remove the partially baked potatoes from the oven and add the sautéed vegetables to them.

Place the seared chicken thighs onto the potatoes and vegetables, then pour the creamy sauce over everything.

Give the pan a little shake to distribute the sauce evenly.

Bake in the oven at 400°F for 45 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens