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In this dish, every ingredient plays a vital role in creating flavor. Here’s what you need: - 4 boneless skinless chicken thighs - 2 cups baby potatoes, halved - 1 cup heavy cream - 1/2 cup basil pesto - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - 2 tablespoons olive oil - 1/2 cup grated Parmesan cheese - Fresh basil leaves for garnish Each ingredient adds its own special touch. The chicken thighs provide a juicy base. Baby potatoes add heartiness. The heavy cream and pesto create a rich sauce. Garlic and onion powder give depth, while Parmesan cheese adds a savory finish. Fresh basil is a must for color and flavor. When you gather these ingredients, you set the stage for a delicious meal. Enjoy the process of cooking and the joy of sharing this dish with others! - Preheat Oven and Prepare Skillet Start by preheating your oven to 400°F (200°C). Grab a large oven-safe skillet. Add two tablespoons of olive oil to the skillet and heat it over medium heat. - Seasoning the Chicken Thighs While the skillet heats, take four boneless, skinless chicken thighs. Season both sides with salt, pepper, garlic powder, and onion powder. Make sure the seasoning is even. - Searing the Chicken Once the oil is hot, carefully add the chicken thighs to the skillet. Sear them for about five minutes on each side until they're golden brown. After searing, remove the chicken and set it aside on a plate. - Tossing Baby Potatoes with Oil and Seasonings In the same skillet, toss in two cups of halved baby potatoes. Use any leftover oil and seasonings. Stir the potatoes for about five to seven minutes. They should start to soften. - Mixing Cream and Pesto In a separate bowl, mix one cup of heavy cream with half a cup of basil pesto. Stir until the mixture is well combined. This creamy sauce will bring great flavor to the dish. - Combining Ingredients in Skillet Pour the creamy pesto mixture over the potatoes in the skillet. Stir to ensure all the potatoes are coated. Next, place the seared chicken thighs back into the skillet, nestling them among the potatoes. Sprinkle half a cup of grated Parmesan cheese over the top. - Baking Process and Timing Now, transfer the skillet to your preheated oven. Bake for 25 to 30 minutes. Check that the chicken is cooked through and the potatoes are tender. After baking, let it cool for a few minutes before serving. - Best Practices for Searing Chicken Start with a hot skillet. This helps brown the chicken well. Season the chicken thighs with salt, pepper, garlic powder, and onion powder. Place them in the pan without crowding. Cook for about 5 minutes on each side. You want a golden crust for flavor. - Ensuring Potatoes Are Tender Cut the baby potatoes in half. This helps them cook faster. Toss them in the skillet with the leftover oil and seasonings. Cook them for about 5-7 minutes. Stir occasionally until they start to soften. - Garnishing with Fresh Basil Once you finish cooking, sprinkle fresh basil leaves on top. This adds color and flavor. The vibrant green contrasts nicely with the creamy dish. - Serving Options (skillet vs. plate) You can serve directly from the skillet. This keeps the dish warm and inviting. If you prefer, plate the chicken and potatoes for a more formal touch. Either way, enjoy the beautiful presentation! {{image_2}} You can switch chicken thighs for chicken breast if you want a leaner option. Chicken breast cooks faster, so check it sooner. If you're looking for a plant-based choice, try tofu. Press the tofu to remove extra water, then cube it. Cook it just like the chicken for a tasty meal. For dairy-free options, swap heavy cream with coconut milk or cashew cream. Both will add creaminess without dairy. Make sure to use dairy-free pesto as well. This way, everyone can enjoy the dish. Adding veggies can make this dish even better. Consider spinach or cherry tomatoes. Spinach wilts down nicely, mixing well with the creamy sauce. Cherry tomatoes add a sweet burst of flavor. Toss them in when mixing the cream and pesto. You can also adjust the amount of pesto and cream to fit your taste. Use more pesto for a bolder flavor. If you like it creamier, just add extra cream. Finding the right balance makes this dish your own. To store leftovers in the fridge, first let the dish cool. Place the chicken and potatoes in an airtight container. This keeps them fresh and tasty. Store in the fridge for up to three days. For reheating, use a microwave or an oven. If using a microwave, heat on medium power. Stir halfway to ensure even heating. In an oven, preheat to 350°F (175°C). Cover the dish with foil to keep it moist. Heat for about 15-20 minutes. To freeze portions, let the dish cool completely. Use freezer-safe containers or bags. Label them with the date. This helps track how long they have been frozen. You can freeze it for up to three months. When you are ready to eat, thaw in the fridge overnight. For a quicker option, you can use a microwave on the defrost setting. After thawing, reheat using the same methods mentioned above. This way, your creamy pesto chicken and potatoes will taste just as good. Yes, you can prepare this dish ahead of time. Cook the chicken and potatoes as directed. Let them cool down. Store them in the fridge for up to two days. When ready to eat, just reheat and serve. This dish pairs well with a simple salad or steamed vegetables. You can also serve it with crusty bread. The bread helps soak up the creamy sauce. Yes, you can use a slow cooker for this recipe. First, brown the chicken in a skillet. Then, place the chicken and potatoes in the slow cooker. Mix the cream and pesto and pour it over the chicken. Cook on low for 4-6 hours. Enjoy the same creamy goodness! This post shared a tasty creamy pesto chicken and potatoes recipe. We covered key ingredients, cooking steps, tips for success, and ideas for variations. You learned how to prepare, cook, and store this dish to keep it fresh. Remember to mix in your favorite veggies for more flavor. I hope you feel inspired to try this simple, delicious recipe soon. Enjoy your cooking and happy eating!

Creamy Pesto Chicken & Potatoes One Pan

Indulge in the ultimate comfort food with this creamy pesto chicken and potatoes one pan recipe! This dish combines juicy chicken thighs and tender baby potatoes in a rich, flavorful sauce that's easy to prepare and bake all in one skillet. Perfect for family dinners, it's ready in just 45 minutes! Click through for the full recipe and tips to serve this mouthwatering meal that will impress everyone at your table.
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Ingredients
  

4 boneless skinless chicken thighs

2 cups baby potatoes, halved

1 cup heavy cream

1/2 cup basil pesto

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

2 tablespoons olive oil

1/2 cup grated Parmesan cheese

Fresh basil leaves for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large oven-safe skillet, heat the olive oil over medium heat. Season the chicken thighs with salt, pepper, garlic powder, and onion powder.

      Once the oil is hot, add the chicken thighs to the skillet and sear for about 5 minutes on each side until they're golden brown. Remove them from the skillet and set aside.

        In the same skillet, add the halved baby potatoes and toss them in the remaining oil and any leftover seasonings in the skillet. Cook for about 5-7 minutes until they start to soften.

          In a bowl, mix the heavy cream and basil pesto until well combined. Pour this creamy mixture over the potatoes in the skillet, stirring to evenly coat them.

            Nestle the seared chicken thighs into the creamy potato mixture and sprinkle the grated Parmesan cheese on top.

              Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender.

                Once done, remove from the oven and let it cool for a few minutes before serving.

                  - Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4

                    - Presentation Tips: Serve directly from the skillet and garnish with fresh basil leaves on top for a pop of color.