@ashley_recipes: Ingredients Mashed Potatoes 2 lbs Yukon Gold potatoes (peeled and quartered) ¼ cup heavy cream 4 tbsp unsalted butter 2 tbsp chopped fresh parsley Salt and pepper to taste Chicken & Sauce 4 bone-in, skin-on chicken thighs 1 tbsp olive oil 3 cloves garlic (minced) ⅓ cup sun-dried tomatoes in oil (chopped) ½ cup chicken broth ½ cup heavy cream ¼ cup grated Parmesan Fresh rosemary sprigs Chopped parsley for garnish Cooking Instructions Mashed Potatoes Boil potatoes in salted water for 15 minutes until fork-tender. Drain, then mash with butter, heavy cream, parsley, salt, and pepper until smooth and fluffy. Cover to keep warm. Sear Chicken Pat chicken thighs completely dry and season generously with salt and pepper. Heat olive oil in a heavy skillet over medium-high. Place chicken skin-side down and sear for 6–8 minutes until skin is golden and ultra-crispy. Flip and cook for 5 more minutes, then transfer to a plate. Make Sauce Reduce heat to medium. Add minced garlic and sun-dried tomatoes to the leftover pan drippings, cooking for 1 minute until fragrant. Pour in chicken broth to deglaze the pan, scraping up any browned bits. Stir in heavy cream and Parmesan; bring to a gentle simmer for 2 minutes. Finish & Assemble Return chicken thighs to the skillet and simmer for 5–7 minutes until internal temperature reaches 165°F (74°C). Spoon a mound of mashed potatoes into a shallow bowl, top with a chicken thigh, pour the pan sauce over top, and garnish with fresh parsley and a rosemary sprig. #creatorseachinsights #tiktokfood #EasyRecipe #easydinnerideas #chicken

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2026-09-01 18:32:52

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