Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs
- 4 medium russet potatoes, peeled and diced
- 1 cup heavy cream
- 2 cups chicken broth
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 3 cloves garlic, minced
- Fresh parsley for garnish
Instructions
- Season chicken thighs with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat and sauté chicken until golden brown (6-7 minutes per side). Remove and set aside.
- In the same skillet, add potatoes and onion; sauté for 8-10 minutes until softened. Stir in garlic for an additional minute.
- Pour in chicken broth and cream; bring to simmer, then reduce heat. Add thyme and paprika; simmer for 5-7 minutes until sauce thickens.
- Return chicken to skillet, sprinkle cheeses on top, cover, and cook until melted (5-10 minutes).
- Garnish with parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the dish (approximately 300g)
- Calories: 560
- Sugar: 3g
- Sodium: 800mg
- Fat: 34g
- Saturated Fat: 17g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 145mg