Chicken in Garlic Cream Sauce
A easy and delicious baked chicken recipe using chicken thighs, potatoes in a light creamy garlic sauce.
Servings 5
Calories 390kcal
Ingredients
- 8 chicken thighs bone in, skin on
- 1 pound small potatoes halved
For Chicken Spice Rub
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon fresh thyme, chopped or 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
For quick garlic cream sauce
- 2 tablespoons butter
- 1/2 cup onion chopped
- 3 garlic cloves chopped
- 2 tablespoons all purpose white flour
- 1/2 cup white wine
- 1 teaspoon fresh thyme, chopped or 1/2 teaspoon dried thyme
- 1 cup chicken stock
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat oven to 400 degrees. Spray a 9 x 13 baking pan with non stick spray.
- In small bowl combine spice rub. Sprinkle over chicken. Add chicken to baking dish and place cut potatoes around the chicken.
- Heat medium skillet to medium high. Add butter and onion. Saute until onion is soft. Add garlic and cook for another minute.
- Sprinkle flour over butter, onion and garlic. Continue to cook for 1 minute until no dry flour is visible.
- Add wine and simmer for 1 minute until thick. Add chicken stock, cream, thyme, salt and pepper. Simmer until thick, about 2-3 minutes. Taste. More salt? More pepper?
- Pour sauce around chicken in baking dish leaving the tops of the chicken exposed so they brown up in the oven.
- Bake uncovered for 40 minutes or until potatoes are tender and chicken is cooked through and 165 degrees internally.
- Serve with fresh steamed veggies such as broccoli or carrots. Spoon sauce over chicken and potatoes.
Notes
- Either spoon or pour the cream sauce over the chicken and potatoes leaving the top of the chicken exposed so it will get all brown and crispy. (you can see I poured my sauce in a measuring cup with a spout which made it super easy but spooning it around will work just as well.)
- You can use boneless chicken thighs or chicken breasts. Decrease the size of the potatoes, cutting them in quarters got quicker cook time and decrease the total cooking time to 30 minutes.
Nutrition
Calories: 390kcal | Carbohydrates: 18g | Protein: 40g | Fat: 35g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 259mg | Sodium: 234mg | Potassium: 886mg | Fiber: 2g | Sugar: 1g | Vitamin A: 751IU | Vitamin C: 16mg | Calcium: 52mg | Iron: 2mg