Crispy Baked Chicken Thighs with Creamy Garlic Scalloped Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Chicken Thighs with Creamy Garlic Scalloped Potatoes

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Thighs with Creamy Garlic Scalloped Potatoes

Savor the delightful pairing of a perfectly crispy baked chicken thigh with a bowl of creamy, garlic-infused scalloped potatoes. This dish features tender, lightly seasoned chicken and thinly sliced potatoes layered with unsweetened almond milk, reduced fat cheddar, and aromatic garlic, creating a comforting meal that balances crisp textures with a rich, velvety sauce.

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NUTRITION

444kcal
Protein
43.2g
Fat
20g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

1 boneless, skinless chicken thigh (~120g)

1 medium russet potato (~150g)

1/2 cup reduced fat shredded cheddar cheese (~56g)

1/4 cup unsweetened almond milk (~60g)

2 cloves garlic

1 tsp olive oil

Salt, pepper, & thyme to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken thigh dry and season generously with salt, pepper, and a pinch of thyme. Drizzle with 1 teaspoon of olive oil.

  • 3

    Place the chicken thigh on a baking tray lined with parchment paper and bake in the preheated oven for about 25-30 minutes until the skin is crispy and the meat is cooked through.

  • 4

    While the chicken bakes, wash and thinly slice the potato. Mince the garlic cloves.

  • 5

    In a small saucepan, combine the unsweetened almond milk with the minced garlic and a pinch of salt and pepper. Warm the mixture over low heat to infuse the garlic flavor, then remove from heat.

  • 6

    Layer the sliced potatoes in an oven-safe baking dish. Pour the warm almond milk mixture evenly over the potatoes and sprinkle the reduced fat cheddar cheese on top.

  • 7

    Cover the dish with foil and bake in the oven (you can add it during the last 15 minutes if your oven has space) for about 25-30 minutes, or until the potatoes are tender and the cheese has melted.

  • 8

    Once both the chicken and scalloped potatoes are done, serve them together on a plate, enjoying the crisp chicken alongside the creamy, garlicky potatoes.

Crispy Baked Chicken Thighs with Creamy Garlic Scalloped Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Chicken Thighs with Creamy Garlic Scalloped Potatoes

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Thighs with Creamy Garlic Scalloped Potatoes

Savor the delightful pairing of a perfectly crispy baked chicken thigh with a bowl of creamy, garlic-infused scalloped potatoes. This dish features tender, lightly seasoned chicken and thinly sliced potatoes layered with unsweetened almond milk, reduced fat cheddar, and aromatic garlic, creating a comforting meal that balances crisp textures with a rich, velvety sauce.

NUTRITION

444kcal
Protein
43.2g
Fat
20g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

1 boneless, skinless chicken thigh (~120g)

1 medium russet potato (~150g)

1/2 cup reduced fat shredded cheddar cheese (~56g)

1/4 cup unsweetened almond milk (~60g)

2 cloves garlic

1 tsp olive oil

Salt, pepper, & thyme to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken thigh dry and season generously with salt, pepper, and a pinch of thyme. Drizzle with 1 teaspoon of olive oil.

  • 3

    Place the chicken thigh on a baking tray lined with parchment paper and bake in the preheated oven for about 25-30 minutes until the skin is crispy and the meat is cooked through.

  • 4

    While the chicken bakes, wash and thinly slice the potato. Mince the garlic cloves.

  • 5

    In a small saucepan, combine the unsweetened almond milk with the minced garlic and a pinch of salt and pepper. Warm the mixture over low heat to infuse the garlic flavor, then remove from heat.

  • 6

    Layer the sliced potatoes in an oven-safe baking dish. Pour the warm almond milk mixture evenly over the potatoes and sprinkle the reduced fat cheddar cheese on top.

  • 7

    Cover the dish with foil and bake in the oven (you can add it during the last 15 minutes if your oven has space) for about 25-30 minutes, or until the potatoes are tender and the cheese has melted.

  • 8

    Once both the chicken and scalloped potatoes are done, serve them together on a plate, enjoying the crisp chicken alongside the creamy, garlicky potatoes.