Crisp-tender chicken baked to absolute perfection with potatoes and spinach. A complete meal in one!

Chicken and Potatoes with Garlic Parmesan Cream Sauce - 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 croissants, macarons, baguettes, hot chocolate, and falafels. Not to mention that massive Nutella-banana street crepe I had in the middle of the night.

Chicken and Potatoes with Garlic Parmesan Cream Sauce - Crisp-tender chicken baked to absolute perfection with potatoes and spinach. A complete meal in one!

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.

Chicken and Potatoes with Garlic Parmesan Cream Sauce - Crisp-tender chicken baked to absolute perfection with potatoes and spinach. A complete meal in one!

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. You’re welcome, guys.

Chicken and Potatoes with Garlic Parmesan Cream Sauce

Crisp-tender chicken baked to absolute perfection with potatoes and spinach. A complete meal in one!

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 9x13 baking dish or coat with nonstick spray.
  • Season chicken with Italian seasoning, salt and pepper, to taste.
  • Melt 2 tablespoons butter in a large 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.
  • To make 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 milk as needed; season with salt and pepper, to taste.
  • Place chicken in a single layer into the prepared baking dish. Top with potatoes, spinach and 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.

Notes

*Potatoes can be cut into thirds or fourths to ensure quicker cooking time.
*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.

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