Chicken and Potatoes with Garlic Parmesan Cream Sauce
This post may contain affiliate links. Please see our privacy policy for details.
A complete meal in one! Baked crisp-tender chicken with potatoes and spinach, so good!
Featured Comment
I have been using this recipe for years! At least 5! I have tried this with all sorts of chicken (boneless skinless thighs are our favorite, but mostly for ease of cutting with 4 younger kids), but what I came here to say is TRY THIS WITH SWEET POTATOES! We like it with regular, but we substituted one time because it’s all we had and we never went back! Sooo yummy. We dice ours into smaller cubes and layer at the bottom of the dish, making sure chicken and sauce cover/coat the potatoes, and we don’t have a problem with undercooked. It’s delish!
why i love this recipe
- Complete meal-in-one. This hearty chicken dinner has it all! And the potatoes and spinach (or any other leafy greens) are baked right in, soaking up all the flavors of liquid gold (aka pan juices).
- Includes the most heavenly, dreamy garlicky Parmesan cream sauce. This is a cream sauce of dreams – rich, silky and just so so good, coating the chicken and potatoes oh-so-perfectly.
- Impressive and budget-friendly. Using bone-in chicken thighs is inexpensive and so impressive for weekend company or visiting family (added bonus: dark meat is much more flavorful and juicier than white meat).
- Plenty of leftover sauce. The gift of leftover sauce can only mean one thing – you can toss with pasta, toss with rice, toss with all of the things. Or sop with all the crusty bread (my personal favorite).
how to make this impressive yet easy peasy chicken and potato dinner
- Make the garlic parmesan cream sauce until the desired consistency is reached (note: heavy cream will yield a richer sauce)
- Season the chicken and sear until the skin is golden brown and crispy
- Cook the spinach until wilted in the pan juices
- Add everything to a baking dish, roasting until both the chicken and potatoes are cooked through and tender
- Serve, spooning over some of that leftover sauce on anything and everything
tips and tricks for success
- Bone-in is ideal. While boneless, skinless chicken thighs can be used with a shorter cooking time, bone-in will be juicier and have extra flavor.
- Brown the chicken first. This will add all the extra, deeper flavors here, sealing all the juices inside, and keeping the chicken nice and crisp while baking.
- Add in leafy greens. This is a great recipe to sneak in leafy greens for those picky eaters. Spinach, kale, collard greens, swiss chard, or arugula are all great options.
- Make it richer (or lighter). Heavy cream will have a higher fat content than half and half or milk, yielding a thicker consistency. Swap out the half and half for heavy cream for a richer sauce, or whole milk for a lighter sauce.
- Freshly grated Parmesan goes a long way. Pre-packaged shredded cheese contains anti-caking agents that can hinder their ability to melt smoothly. Freshly grated cheese is always best, melting more smoothly and evenly, and creating a far superior cream sauce.
- Serve with crusty bread. Serve with all the homemade crusty bread for dipping, sopping and dunking!
pro tip
Use baby potatoes.
Baby potatoes are ideal here to ensure that they cook through at the same rate as the chicken, yielding evenly cooked, crisp-tender potatoes. Baby potatoes also require minimal prep time and do not require peeling. If using larger potatoes, cut into smaller, uniform pieces to ensure even cooking until soft and tender.
what to serve with Chicken and Potatoes with Garlic Parmesan Cream Sauce
Chicken and Potatoes with Garlic Parmesan Cream Sauce: Frequently Asked Questions
Can I use fresh herbs instead?
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
What is half and half?
Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.
What can I substitute for the spinach?
Kale, cabbage, swiss chard and collard greens are all great subs.
How can I store leftovers?
Leftovers can be stored in an airtight container in the fridge for 3-4 days.
Chicken and Potatoes with Garlic Parmesan Cream Sauce
A complete meal in one! Baked crisp-tender chicken with potatoes and spinach, so good!
Video
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1 tablespoon Italian seasoning
- Kosher salt and freshly ground black pepper, to taste
- 3 tablespoons unsalted butter, divided
- 3 cups baby spinach, roughly chopped
- 16 ounces baby Dutch potatoes, halved*
- 2 tablespoons chopped fresh parsley leaves
For the garlic parmesan cream sauce
- ¼ cup unsalted butter
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth, or more, as needed
- 1 teaspoon dried thyme
- ½ teaspoon dried basil
- ½ cup half and half*
- ½ cup freshly grated Parmesan
- Kosher salt and freshly ground black pepper, to taste
Equipment
Instructions
- Preheat oven to 400 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
- Season chicken with Italian seasoning, salt and pepper, to taste.
- Melt 2 tablespoons butter in a large cast iron skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
- Melt remaining 1 tablespoon butter in the skillet. Stir in spinach and cook, stirring occasionally, until it begins to wilt, about 2 minutes; set aside.
- Place chicken in a single layer into the prepared baking dish. Top with potatoes, spinach and garlic Parmesan cream sauce.
- Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
- Serve immediately, garnished with parsley, if desired.
For the garlic parmesan cream sauce
- Melt butter in the skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
- Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes.
- Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more half and half as needed; season with salt and pepper, to taste.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Put it on my black sauce tonight, never tasted better!
This time instead of spinach and potatoes I stir fried veggies and used chicken thighs and cooked spelt noodles and mixed together with the sauce. Tasted great!
I have been using this recipe for years! At least 5! I have tried this with all sorts of chicken (boneless skinless thighs are our favorite, but mostly for easy of cutting with 4 younger kids), but what I came here to say is TRY THIS WITH SWEET POTATOES! We like it with regular, but we substituted one time because it’s all we had and we never went back! Sooo yummy. We dice ours into smaller cubes and layer at the bottom of the dish, making sure chicken and sauce cover/coat the potatoes, and we don’t have a problem with undercooked 🙂 it’s delish!
Yum, Yum, Yum! So delicious and easy. I did use skinless and boneless thighs, still browned and just delish. Thanks for sharing the recipe
Husband loved it! Will make again – but will par cook the potatoes as they needed way more time and I didn’t want to overcook the chicken.
Delicious dish! I actually don’t bake it-I let it cook, covered, on the stove. SO TENDER & JUICY My only qualm is that the 10 minutes prep time is laughable (but that could be because of my ingredients). I used fresh spinach, so removing stems, washing, patting dry. I grated fresh parm-OMG SO MUCH BETTER THAN THE SHAKER STUFF! My half & half was in the fridge, so I slowly warmed it up to room temp. I held off until there was about 10 minutes left in the cooking process to add the spinach. Allow about 30 minutes to prep-if you’re quick in the kitchen . Give yourself more if you prefer a not hectic pace
Great flavours! I used boneless skinless thighs 8. I agree would hold salt for flavouring chicken as enough salt in the Parmesan. I also needed to cook for 50-60 minutes and next time I’d also add mushrooms like someone suggested. The three of us gave it 5/5!
I made this recipe with chicken tenderloins and it came out just as good! The only thing I would say is to add extra time for the potatoes but otherwise, it’s DELICIOUS. Add some garlic powder to the chicken and potatoes and season them up…it makes it so much better! I LOVE the cream sauce and can’t wait to make it again.
This was a hit with our whole family! Simple and delicious!
Absolutely delicious! Loved this meal!
Is this cooked in the oven covered or uncovered. It didn’t specify, so it’s in the oven now covered.
I’m rating for 6 different people and we all have it 5 stars! This was absolutely delicious and I will definitely be cooking it again! I love that you basically use 1 pan so not a messy clean up! So much flavor and so savory! I highly recommend this dish to anyone who wants a savory delicious meal!
Very tasty. Next time I will double the sauce.
Very tasty. I used skinless thighs and added sauted mushrooms also. Only thing different next time is l won’t season meat with salt as l found the parmesan is salty enough. Can always add salt when eating if need be.
This is delicious! However the potatoes absolutely must be cooked before putting this casserole together! I used tiny new potatoes that I literally cut into quarters and after 50 minutes they were still too hard! I actually quadrupled the garlic Parmesan sauce.
Like many of the commenters, our potatoes were not done all the way through- but they were close. However, the chicken was delicious! The seasonings! The sauce! The chicken positively melted in my mouth. This is definitely a keeper, with the caveat that the potatoes need to be cut into 8ths rather than quartered and tossed with a bit of salt.
My family loved this dish! I cooked lt at 400 on convection roast for 1/2 hour and then at 375 for approximately 1/2 hour longer. I used russet potatoes which I cut into 1 inch slices and then quartered them. The potatoes were beautifully browned and perfectly cooked. I will definitely be making this again! Thank you for sharing this recipe.
The sauce in this recipe is BOMB! The first time I made it I don’t think I baked my dish long enough and the skin was soggy and potatoes underdone. I actually re-baked the leftovers the next night and they were better.
I made this tonight as a pasta sauce with cut up chicken tenders on the stovetop and served it over pasta because I didn’t want to turn the oven on. It’s delicious! That SAUCE!
Absolutely delicious! I subbed with 1 can coconut milk with chicken bullion. Added thyme and coated chicken thighs with garlic salt and left the garlic x2 mostly whole. Family loved it!!!!
Sounds amazing, Holly! Thanks so much for sharing.
I’m extremely disappointed in the negative reviews. THIS RECIPE IS WONDERFUL AND EASILY DONE. I’ve been doing this for years. I use soften the potato’s a bit first then place them in the baking pan, followed by chicken, spinach, then sauce. Sometimes you have to play w the sauce liquid ingredients but w careful pouring and contestant whisking, it forms proper consistency. I do add the garlic add butter and garlic in first and brown the garlic before I add the sauce ingredients. I do cook it longer than 30 minutes, just depends on when the temp is done. ALSO I cut lines in the top of the chicken breast diagonally. Hope this helps