Chicken and Potatoes with Garlic Parmesan Cream Sauce
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Crisp-tender chicken baked to absolute perfection with potatoes and spinach. A complete meal in one!
Au revoir, Paris! It’s been an amazing week, but it’s time to get home so that I can burn off all these macarons, baguettes, hot chocolate, and falafels. Not to mention that massive Nutella-banana street crepe I had in the middle of the night.
But before I head to the airport for a 12-hour flight back home, I really need to share this with you: my newest chicken recipe yet with a garlic Parmesan cream sauce that will blow. your. mind.
You also have your potatoes and spinach baked right in for a complete meal in one. See, aren’t you happy that I’m coming back? This just means I’m making more chicken recipes the minute I hit LA.
Chicken and Potatoes with Garlic Parmesan Cream Sauce: Frequently Asked Questions
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.
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.
Kale, cabbage, swiss chard and collard greens are all great subs.
Chicken and Potatoes with Garlic Parmesan Cream Sauce
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
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.
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Notes
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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
I made this today with a few adjustments based on reviews that were posted and it was amazing, I will definitely be making it again. I added minced garlic to the butter that I seared the chicken in and in addition to the salt, pepper and Italian seasoning I added garlic powder. I parboiled the potatoes for 10 minutes before placing them around the chicken so they were perfectly tender. In hindsight, I would have used more spinach, 3 cups of spinach isn’t very much once it’s been sautéed. All in all it was delicious.
This was simple and outstanding! My husband said it’s his favorite chicken now!
This was easy to make and a hit for Father’s Day dinner!!