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.
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. You’re welcome, guys.
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 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
Did you make this recipe?
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The sauce was delicious when i tried it before adding it on top of the chicken. I feel the grease from the thighs thinned the sauce out and made it separate. I did have to cook longer b/c of the potatoes not being done. Next time I’ll use chicken breasts to make it healthier for me to eat and I’ll pre cook potatoes a lil. Might also add mushrooms and more spinach. I did put a ton more garlic than it called for and I also doubled the sauce and used a bigger roasting pan so there would be room for everything. I just couldn’t get over the grease and seeing it in the pan mixing with my delicious sauce. Will still make again with changes.
Do you peel the potatoes or just leave skins on?
What type of potatoes can you use if you can’t find Dutch
Really liked this, but I find it needs more like 40 minutes for the potatoes to not be undercooked. I also tried it with boneless/skinless thighs since that’s what I had on hand, and it still turned out great! Easier for serving to my kids without the bone too.
Absolutely DELICIOUS!!! and I’m not even a great cook. lol
This dish is absolutely delicious. The chicken and potatoes are so flavorful. I will definitely be making it any. I did parboil the potatoes and I baked it at 375 for one hour.
Super Delicious! I added a little chicken broth to bottom of dish before pouring the cream sauce b/c I was nervous about undercooked potatoes and it was fine/delicious. Also used 2%milk instead of 1/2&1/2. Probably tripled the garlic. :-). Will definitely be adding this to the rotation.
Great recipe! Family loves it! Compatible with a restaurant dish.., that delicious. Just put chicken and potatoes into the oven raw . No issues! Cook for awhile while I prepare the spinach and sauce! Add mushrooms. Also do half and half with yams. Don’t need 1/2 and 1/2 milk. Regular milk is fine. Also use lactose free. Milk. Can’t really screw any up! Always tastes amazing! Thank you
My guests loved it! How much you say? They begged for the recipe.
This recipe has become a staple in our house! I get asked for it about once a week! It’s an awesome recipe as is; but I wanted to share a few changes we made in case they interest others 🙂
1. We use chicken breast. It would probably be better with thighs, as written, but our family buys meat in bulk and we don’t typically have thighs on hand. Even with breast meat, I’ve never had the chicken dry out or be weird at all (which we all know can sometimes happen).
2. We add carrots with the potatoes. Just adds another vegetable to make the “side dish” part of this dish go further. We use Yukon Gold’s because the baby dutch potatoes at our local store aren’t always the best quality.
3. We add a pinch of salt and garlic powder to the spinach as it wilts. Definitely adds a dimension of flavor.
4. We double the sauce. We’re sauce-y people, so we double the parmesan cream sauce amounts so there’s extra.
But seriously, even without all our changes, it’s a great recipe. I totally recommend trying it!
Just amazing. Will definitely make this again and again.
This was SO good! I used russet potatoes because I have no idea what Dutch potatoes are. Lol. I cut them into 1” pieces and roasted them in the oven while I prepared everything else. They came out perfect. I also used frozen spinach thawed out and chicken quarters. The chicken was super tender, the potatoes were crispy and flavorful. I love this dish!
This was a great one dish meal! My family loved it. The sauce is so tasty that my daughter wants me to make it for her to put on pasta! Thanks for a great recipe.
We made this yesterday and it is AWESOME! Easy to make, makes a huge amount, and we added sliced portobello mushrooms in with the spinach to saute. 3-5 Great addition!! My hubby LOVES it!!
This recipe is a hit with everyone I serve it to. I love it because I can prep this the hour before company comes and throw it in the oven. When they arrive, dinner is already in and my kitchen is cleaned up so I actually have time to mingle with a drink instead of slaving away while everyone else is chatting. (When I make for company, I usually double or triple it and increase the baking time to an hour because of the quantity fyi.)
Something I do to avoid the undercooked potatoes issue is cut up the potatoes and throw them in the oven on a baking sheet while I’m doing the rest of the dish. They get completely cooked and browned by the time I’ve done everything and this actually makes them amazing. I throw them when called for (overtop of the chicken) and they get double baked this way. This actually leaves them with a nice outer crisp and super soft inside. People always ask how I got my potatoes to be so good. The sauce is incredible.
No changes whatsoever to this recipe (with the exception of just cooking the potatoes while I prep). Though I have done this with boneless, skinless chicken breasts with just as amazing results. I usually have to double or triple this recipe because this is one of the few dishes everyone wants leftovers of the next day.
Thank you for the amazing recipe!
When you make it with boneless skinless thighs do you adjust the cooking time at all?
Carla, I made it with boneless skinless thighs tonight and did not need to adjust the cooking time.
What a lovely dinner! Thumbs up all around, and that’s hard to come by! The sauce is so delicious and the fact that potatoes were in the same dish was very clever indeed. It took me a little longer to make this first time but I’m sure I’ll breeze through it the next time.
This is my husband’s favorite meal. We call it chicken and taters lol! We just add a little more broth, 1/2 and 1/2 and parmesan cheese to make a little more sauce but other than that, the recipe is perfect!
I made this for my family last night and everyone loved it! I was anticipating a large amount of leftovers, as there are only 3 people in my family, but we ate all of it. I can’t wait to make this again. It is definitely a new family favorite. Delicious. Thank you!
Made it tonight and it turned out amazing
I love this recipe. I followed the way directions for the recipe directly the first time and it was delicious. This time I used more seasoning for my sauce and I added red potatoes and seasoned green beans with the spinach. My chicken breasts were well seasoned and tender as well. Thank for a great recipe. ❤️
I Doubled this….. it was excellent
Super yummy dinner. Thanks! My family 3 boys and myself enjoyed it immensely. The only change was not using spinach hahah there would’ve been a riot. I bet kale would be delish too. Loved the garlicky creamy sauce. The half and half was perfect. Super easy clean up too… 1 pot. I am super thankful. That cream sauce would be good over so many things – thinking of upcoming fall foods like spaghetti squash. Yum.
I just made this today and it was super delicious! I used boneless skinless chicken thighs. I didn’t have spinach so I just used only potatoes. I also didn’t have any cream so I used full milk. It turned out super yummy and everyone in the family enjoyed their meal and some even had seconds. Thank you for the good recipe.
The flavor is AMAZING!! I just assembled everything (not precooking anything) layered it all in a 9×13 crock pot and cooked in crock pot all day! Only thing I need to alter is the liquid, as nothing evaporates it was a little runny. But DEFINITELY making this again!
Fresh spinach is crazy expensive right now. Should I sub frozen or canned spinach?
You could just add in another type of veggie. I use carrots instead of spinach.
I ended up using frozen and it worked fine. I was thinking of maybe trying broccoli next time.
I made this today and used fresh Swiss chard from our garden instead of spinach. Didn’t alter taste at all!
Exceeded expectations! My boyfriend loved it as well.
Absolutely awesome. Will definitely be making this often
Love the flavor. Will make again. I parboiled the potatoes and they were perfect. I will try this with boneless thighs next time just because they’re easier for the kids.
We love this but due to current circumstances we are in a hotel. Can this be put in the crockpot?
I have made this a few times and it is delish however why is my sauce lumpy after adding the chicken stock. I tried adding slowly – the stock was warm but still flour bits in it. Tips appreciated.
I love this recipe. How many calories are in this recipe.
Pretty tasty although mine was not as pretty as yours. I got lazy (as you do) and served it over some green leafy stuff as the spinach didn’t really qualify as a veg. It always looks like a lot going in, then poof it’s gone. Tasty, I’d make it again maybe with some green beans?
I wish I had read the reviews before I made this because my potatoes weren’t cooked either, but I just separated them out, finished them in the microwave, and put them back in the dish. I did not leave the dish in the oven longer because I did not want the chicken to overcook. My family loved this, and so did I! I will definitely be making it again, but I’m cooking the potatoes first.
I made this exactly as written with one exception: I used chicken breast meat rather than thigh meat. It was stunning!
Can you use boneless skinless thighs
That’s what I used and my family loved it! Making it again this weekend. 🙂
This is a time
consuming recipe beat made thenday before and reheated. Have made this multiple times – increased the sauce a tad
This is “knock your socks off” fantastic! I did parboil my potatoes first. The flavor combinations are sublime! My husband wants more sauce next time, so I’ll double it. Wonderful enough to serve to company!
Great flavor, but you should definitely update your recipe to boil potatoes 10 min before adding to everything else. Wish I’d read the comments first!
THANKS FOR THE GREAT RECIPE! After reading several comments, I decided to air fry my potatoes before placing them in the dish with the other ingredients. Otherwise, I followed the recipe to the letter. So good. Will definitely add to my list of go-to cold weather meals.
Absolutely fabulous! I got a head start on the potatoes while I cooked the chicken and made it lactose free with olive oil instead of butter and Full fat lactose free milk instead of cream. Delicious a definite keeper! Thank you so much!
Great taste but my potatoes were still very raw and hard. I had To completely over cook the chicken to make the potatos edible… recipe would be perfect if the potatos were pre-cooked!
This was AMAZING! always looking for quick and easy things to fill my hubby. I boiled the potatoes for about 20 minutes before and it was perfect. Definitely keeping this in rotation and next time I might try boneless chicken thighs just to get that same delicious meat without cutting around the bone.
This was so easy and oh so delicious! Will definitely become a staple in my home!
WOW! This is sooooo good. One of our regular meals. Fam loves it!!!!
This was a fairly easy recipe to follow and wow! It delivered on the taste! I’ll be adding this into my regular rotation.
Super tasty and easy to make but, I hate to say, my potatoes didn’t cook either. I read the reviews so I cut them smaller and covered with foil but they still didn’t cook in 30 minutes. Will DEFINITELY make again, just plan accordingly. Thank you for sharing such a yummy recipe!
This is a delicious recipe. My family loved it. I made it with chicken breasts. Next time I think I will parboil the potatoes before putting the chicken in the oven. I also may make more sauce.
It was SO delicious! The only thing I would do differently next time is use skinless chicken thighs. You can make the skin nice and crispy before they go into the sauce but as soon as they do it gets soggy from soaking it in.
Ive made this recipe over 7 times now.. with a few alterations, and it is one of the top 10 recipes my whole family really loves.
I first recommend to boil potatoes (we add carrots as well to substitute the spinach) for about 5 to 10 min prior to baking to ensure soft tots amd carrots. My hubby likes it that way like his pot roasts. I also double the chicken stock and use 1.5 cups of heavy cream to add more sauce – since that is basically my favorite part . Which probably calls for a little added flour and butter to make the roux in order to ensure the same consistency of said yummy sauce. We eat it with buttered bread, preferably dipped in that amazing sauce. Lol. Thanks a bunch for this wonderful recipe that my 2 little picky eaters can enjoy without a single fuss!
This has actually become a staple at my home! When I let others people try it they absolutely love it! I’ve been asked toake this countless times since my first time finding this recipe. I actually made this last night for a new years party lol. This is amazing.!!! We are lactose intolerant so we sub the 1/2 &1/2 for lactose free milk but it tastes so good still. Or possibly even better since it doesn’t upset my stach
This dish is easy to make and so darn delicious. Once the weather changes and it cools off from summer, this is always added to our dinner rotations. The sauce rich and has great depth of flavor with the spinach, garlic and cheese. I also deglaze the pan with a bit of white wine before melting the butter for the sauce. Soooooo good!
My husband and I made this…OMG… sooo good! Will definitely make again! Made a few things different, worked out perfect .
Chicken was very tender and the sauce was delicious. If I make it again, I would use skinless, boneless chicken thighs and skip the step of searing as the skin didn’t get as crispy as I anticipated. I would also roast the potatoes for at least a half hour before adding them to the chicken as they weren’t cooked through. Otherwise, very tasty!
I made this !! So yummy,, I triple the sauce
This was delicious! I added mushrooms and covered the dish with foil, so had no problem with the potatoes being uncooked.
Question
Can I use chicken breasts?
Yummy. Will do it again!
This was absolutely delicious! It’s barbecue season here in the Northeast but, after grilling all week, I was ready for a comfort dinner and this was IT! Wow!
I used 4 small chicken breasts instead of the thighs. Everything else was the same and it was fantastic! My hubby and I were licking the sauce up!
We had 2 leftover breasts so, for the second night, I parboiled the potatoes and browned them up in a frying pan. I removed them, added the butter and cooked the spinach with the garlic, I removed the chicken from the bone and shredded it a bit. I made another batch of the sauce because there wasn’t much left…AND… at the end, I tossed in some Boursin Garlic and Fine Herb and let that melt right in. Oh. My. Goodness!
This is going onto our dinner rotation!!
I have been making this dish for quite a few yrs now and everyone in my home loves it. I do add mushrooms to the dish as well when I have them and cook my chicken in a Dutch oven with a little chicken or vegetable broth and olive oil, for about an hour before I make the rest of the dish an throw the chicken in. Yes ik it takes longer but the chicken is super soft. I only do this because I personally don’t like big cubes of meat, so making it melt is much more pleasing to my palette.
Thanku for posting this awesome recipe! 🙂
Soo good! Used chicken breast tenderloin and I boiled potatoes first . My 3 boys love it!
That was my plan, as well. How long did you boil the potatoes? Also, how long in the oven overall?
Thanks!
Tracy
I’ve been making this recipe for years now and it’s a favorite by far.
I making it again however and the temperature in the recipe is not what it has been. And according to the recent reviews, everyone is using this new temperature. The video still says 400° for 25-30 minutes. Do that and your chicken and potatoes will cook perfectly!!
Made this last night and it was so delicious. I used smaller Yukon gold potatoes and quartered them. I did find they were not cooked enough when the chicken was ready to be removed. What I did was remove the chicken from the pan and place them on a plate and put the potatoes in the pan with sauce back in the oven for about 15 more minutes until they were fork tender. It worked out perfectly and was soooo yummy. I will definitely make this again.
I think that is the difference between chicken thighs and breast meat. The dark meat never dries out, while the white meat will still get dry cooking in the sauce. What a great way to solve the problem though; taking the meat out and letting the potatoes finish is golden! Great idea. Thanks.
I made this recipe WW friendly by using boneless chicken breasts, omitted the cream and used chicken broth instead. While I’m sure it would have been more creamy with the cream, I can’t imagine enjoying it any more. This is a wonderful recipe and I will definitely cook it again.
Easy to put together. I had fingerling potatoes left over from another meal, just added them. I didn’t have half and half so I substituted with regular milk with butter added.
Very tasty!
Easy and delicious!
The potatoes need to be boiled first otherwise they are raw at the time indicated. Even on convection bake, the chicken was still raw. I would almost double the time suggested.
The recipe is delicious though.
Delicious! I used boneless skinless chicken thighs and I boiled the red potatoes before adding them to the dish and everything turned out perfectly. I cooked the dish for 30-35 min and chicken was cooked thoroughly and still juicy. I will definitely make again.
This was excellent!! I made it with gnocchi instead of potatoes and it was awesome. Great Sunday dinner.
GENIUS! I saw your comment and decided to make it with gnocchi and it was AMAZING! The only other change I made was boneless skinless thighs. I’m going to try adding a bit of white wine in the sauce next time.
OOOh I am using gnocchi and potatoes! Great idea!
Did you put the gnocchi in frozen?
Made this tonight for Sunday dinner. Amazing! Followed the suggestions of others. Cut my potatoes and put them in the oven while I cooked the chicken and made the sauce. Ended up using more chicken stock than a cup. And I used 2 chicken breasts that I cut in half. Potatoes were done just right with 25 more minutes in the oven.
My sister said she would make this gluten free for her wife and son.
One of the best recipes I’ve found. Many have asked me for it. My favorite is to use red potatoes, I cut bite size and pre cook because they never cook according to recipe directions. I promise you’ll make over and over again and find what variables work for you like I did!
Very good recipe however I’m a little surprised because my halved baby potatoes took 3 hours to cook! I don’t think it had to do with my oven as it could have only dropped temperature to 180 because everytime I checked it was quite hot and I could see the sauce bubbling underneath. I don’t know what I could have done wrong.
Omg! Made this tonight and it was sooooo good! Only thing I did different was I steamed my potatoes until almost done before adding to the casserole. They came out perfect. Can’t recommend this enough!
Yummy! Will do again. Next time I’ll use slightly less butter. Did use just cream and an additional T. flour. Made my own Italian seasoning also.
YES! LOVE THIS!! We found this recipe a couple years ago, and it is a regular dinner meal for our family now. We love boneless, skinless chicken thighs with it. (Great for picky eaters and those who don’t want to have bones and skin to pick off). Tried with thighs, breasts and tenders. If you do tenders…cut your potatoes smaller. Also used, russet, baby dutch, and the bigger red potatoes. All are great, russet take longer to cook. If you can get your timing right with the kind of chicken and potatoes that you use….Yes Ma’am, So Good! 5 stars. A+.
Super simple and quick to make. We loved it!
Absolutely divine!
I now make this dish quite often and make it slightly different each time. Sometimes I add bacon lardons or lift the white sauce with combinations of sherry, white wine vinegar, mustard.. etc Quite often I scallop the chicken and add to the dry rub, dried chill flakes and/or paprika. Sometimes I add white wine rather than stock. All minor changes which add an element of surprise. Great recipe… Winner winner chicken dinner!!!
This chicken dish is so good, I used chicken breast and they were as moist as a thigh would have been. My girls, 13 and 14 ate every bite and sopped up the juice with Bunny Bread! So Damn Delicious!!!
I made this tonight and it was PHENOMENAL! I used chicken breast instead of thighs, personal preference! Even the kids loved it!
Quick and easy and super yummy!!
We laid thinly sliced lemons on top of the chicken and under the potatoes and sauce.
When you say adjust cooking time for chicken breasts, is that longer or shorter?
Delish!! Not a big fan of spinach, but w/this sauce, yum!!
I increased baking time, in oven, to 40 min for thighs to be 100% done & potatoes softer!
This was amazing! 100% would make this again. On the recommendation of others in the comments, I parboiled the potatoes for 10 minutes before adding to the dish for baking. Might even do 15 minutes next time as the dish needed 10-15 minutes longer. Sauce came together easily and was SO tasty. A squeeze of lemon juice might take it up a notch to a touch of acidity. Amazing recipe and excellent for company!
I wish I read your comment before I made this, fellow Shannon! This dish was delicious but the potatoes were nowhere near done after 35 minutes.
This recipe is amazing!! A family favourite for sure!! I would also recommend roasting or parboiling the potatoes as they are never cooked through in the 30 minutes it takes to bake!
This is the second time I have made this recipe, and it’s been a hit BOTH times. With remarks like “Another Winner!” I know that I will be cooking this time and time again. What a comfort meal! The second time around, I only had russet potatoes, but they worked out just as well as the baby reds! I also wanted to use my new braising pan, so I tried that – it worked out beautifully (and I only had one main cooking dish to clean this way). Thanks again SO SO SO MUCH for this recipe! I will be keeping it and using it for years to come!
I use chicken breasts (adjust cooking time) and triple the sauce since we really like it 🙂
Also I cut and put the potatoes in the oven while I make the chicken and sauce. They take about an hour to cook all the way!
good idea- Thank you for that
how long did you cook the chicken breasts? thank you.
Absolutely delicious! Easy to make and basic pantry ingredients. I was looking for a quick and easy recipe for dinner and this hit the spot.
This was beyond my expectations so delicious. My family loved it and can’t wait til I make it again. Thank you so much for sharing such a wonderful recipe, absolutely love it.
Cooked potatoes about 20 min longer but result was damn delicious indeed! I cook from your website multiple times every week and we are so thankful for you and your recipes!
Absolutly love this!! Done it with thighs, it is the best. Chicken breasts and tenders also legs turn out great too ( may have to adjust timing slightly). Baby dutch potatoes (red or gold) are the best. Russetts are fine but cut them small, or they will not cook all the way (especially with tenders and breasts). We LOVE this meal, and love having it every time. Thank you so much for this recipe!
I’ve made this meal a while back two different times. It was amazing, although I put my own touch on the sauce the cookie Times and everything was great. I lost the recipe and just went to find it and decided to write a review 🙂
So good! Didn’t have all the correct ingredients so did make some substitutions but it was still delicious and Will totally make again
Just remembered something. Which I swore it said in the recipe but I don’t see It. I baked the potatoes about 10-15 min in the oven then added the chicken. This was like a year ago so maybe I read about this in the comments I’m not sure
It was very good…. I’ll make it again!!
Me this today and the timing is seriously off. After the allotted time potatoes were hard and chicken raw. Took almost an hour. And chicken 2as not browned. Also, wat too much flour in the roux. Needed to add more chicken broth to think. Dont think will make again.
love this recipe! Any sugesttions on how to make this ahead of time or in a crockpot?
This was just AMAZING!!! I don’t ever leave comments unless something is THAT good and this is. I didn’t have Parmesan but I was already into the recipe so I threw in some mozzarella that I grated (I don’t know if it added anything but whatever). And by accident, I measured 1 1/2 cups of stock and I’m not a huge half and half fan so I used only half so the sauce was more like a Marsala in color and consistency. So good. I also used a cast iron to begin with so I just threw everything back in the sauce and in the oven for a one pan meal! Very pretty presentation too! This is company worthy!
Very yummy!! Thank you♡
I think this was a great recipe! I would suggest covering the pan/dish when putting in the oven in order for the potatoes to cook thoroughly. To also avoid the chicken getting dry, add a little chicken stock to the pan and then cover it. Turn the heat down to about 325/350 so that you don’t brown the parmesan sauce and to cook everything thoroughly! It worked well for me and was delicious! Very moist, creamy, and amazing!
This is a very nice dish. My only problem was the potatoes. I cut them smaller than the recipe instructed and they still took forever to cook through. This was not great for the tenderness of the chicken. I think next time I will boil the potatoes a bit first or put them to cook alone before the rest is ready. Maybe this recipe is meant to be baked in a large flat tray rather than a baking dish. I don’t know. The recipe says only 25-30 min in the oven is needed. Took about 3 times as long at the stated temperature. Nevertheless everyone said it was delicious even if the chicken was dry – probably because they were all so hungry by then.
Very good. I used boneless chicken thighs instead of bone in. Used baby Yukon golds cut in half. Cooked perfectly in the 30 minute bake time. Also used frozen chopped spinach.
Made this last night it was so delicious, used small red skin potatoes cut in quarters. Will definitely make again!
Loved it. I mixed thighs and breast and also covered with foil to bake. Potatoes cooked great!
My kids loved it! I did boneless skinless chicken breasts and skipped browning and it was still incredible. The sauce is amazingly good.
4 stars for the recipe as is, 5 stars if you par boil/pre cook the potatoes – they really do need it.
We also replace half the potatoes with Cauliflower, and put it on top so it’s crispy and cheesy – delicious!
The dish tastes really good! However, I cut the potatoes in to pieces that were smaller than quarters and they still were not cooked in time. Next time, I will probably put the potatoes in while I prep the rest so they cook enough. Hopefully, that will work.
We followed the recipe pretty closely, but with gluten free flour. We liked it, but it didn’t seem to work well as an all-in-one meal. The chicken never got crispy because it was under the sauce. The spinach was somewhat slimy, and the potatoes were underdone. I took the done chicken out, and continued to cook the potatoes a while longer. They were pretty tasty. The chicken itself was bland, and it took some creativity to get so much grease out of the cheese sauce. I would make this again as just a potato dish, with the chicken cooked separately.
I made this before & it was delicious next time will add more spinach & precook the potatoes. I was wondering any insight on preparing the night before & then just cooking the next day for dinner?
This is such a delicious meal! The sauce is restaurant quality! I’m planning on making a pan of this to bring to a family member who recently loss her spouse. If it’s going to go right in the freezer, do you recommend I cook it ahead of time or should I give it to her uncooked to freeze?
You are so so sweet, Kelli! Also, I am terribly sorry for your family member’s loss.
In regards to your question, unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out!
Do you have suggestions on freezing leftovers?
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
This was great! Of course, I made a few minor modifications…. used chicken breasts instead of thighs, included the juice of 1 lemon and did not use potatoes but cooked pasta on the side and drizzled the cream sauce over it. Delish! Thanks for the recipe!
This was fantastic! I used chicken breasts instead of thighs, 5 cups of spinach (because I love it!) and the juice of 1 lemon. Instead of potatoes, I just put everything in the baking dish and then cooked some noodles on the side. Once the chicken/sauce was done (about 25 mins) I just drizzled the gravy over the chicken and noodles. Awesome recipe and thanks for sharing.
Ok, I admit that I am pretty hopeless at following recipes, adding stuff, increasing stuff as I go and I was under pressure to equal an expected traditional English Sunday roast which I am getting so bored with, So I read through every comment on this recipe to absorb every suggestion. Firstly, the cooking times in the original recipe were perfect for my oven. Other than that I did the following based on other posts and my own bits…added some diced red capsicum and fried that up in the hotter pan before adding the spinach. Before adding the chicken broth to the roux I reduced about 1/2 cup of dry white wine. I probably used about 1.5 cups chicken broth to get a consistency I was happy with, before using about 1/2 cup of full cream milk and 1/4 cup of thickened cream to the pan with the stock and herbs (we don’t have half and half) I also used about 3/4 cup of parmesan. As the skin on the chicken was so golden and crispy I was very careful to place the baby potatoes (which I had cut into quarters and steamed in the microwave for 7 minutes) around the chicken along with the spinach and capsicum and then poured the cream sauce around the chicken rather than on top so that lovely skin was still exposed After the dish was cooked I added zest from 1 lemon over the entire dish with the parsley. Very, Very happy with the end result.
Great tasty recipe ,I added button mushrooms , my husband loved ,it so will certainly be making again, thank you .
It was delicious. I left out the spinach. My potatoes weren’t all the way done so I threw them in a bowl with some parmesan cheese. I than threw them back in the chicken for the sauce. It was awesome. I wish I had made more. My family wanted more.
Can I use crockpot robin
I love this. I make it all the time. Tonight however I realized I had chicken stock not broth. Will that work too?
Sure!
This meal was BOMB! I read some of the comments about the potatoes and the overall cooking time for the chicken, so I increased the time to 40-45 minutes at 400 degrees. I did microwave the potatoes for a few minutes beforehand just to make sure it would be cooked through in the oven. I also added some chili flakes to the sauce and mixed in the cooked spinach before pouring it all over the chicken and potatoes and everything came out perfect!
HELP and unsure ☹️ My chicken was bland. I find when I season chicken with skin that often happens ♀️
My creamy gravy turned into a watery mixture when the dish was done. I don’t see how the gravy being a “watery”/thin substance won’t happen from the grease that comes from chicken with the skin. Any suggestions. I followed the recipe perfectly. Thanks girl!!
Hi Victoria! You can always drain the excess fat and season the chicken a bit more, to taste. Hope that helps!
Could you sub sour cream for the half & half?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
made this for dinner last night and it was delicious. I used skinless, boneless chicken, omitted the spinach ( and I used Gluten free flour) but followed the recipe for the rest. Will double the sauce recipe next time as we like A LOT of sauce 🙂
I used the tiny red and white potatoes and they were cooked through in the indicated baking times. Looking forward to trying the chicken with sweet potato one next !
I have had this recipe since 5/12/16 and have made several times. I was getting ready to make this week. I noticed that garlic parmesan sauce is different now. It didn’t call for chicken broth. Which way is the best way to go?
Hi Sarah! The recipe has not been changed but thanks for checking!
This is a delicious meal. My husband told me to be sure to save this. Better than a restaurant meal that costs a lot more.
Great flavors but cooking times were way off and final product was much soupier than expected. The spinach had all the water cooked out of it i guess by the time the chicken was cooked through. Shredding chicken thighs to turn leftovers into a sort of stew for tomorrow night
Hello!
I baked my potato’s with the garlic Parmesan
sauce Separately
after they were finished I took
Them out the oven
Then baked my boneless chicken leg meat with
the spinach LOVED it! so did my two toddlers!
I love this dish. I make it frequently. Fabulous taste.
Made this for my picky grandkids. And I got rave reviews from them. I sprinkled more Parmesan on top and baked a little longer so it was slightly crispy and golden brown.
It was great, I added mushrooms and wine with a little tomato paste delish, Thank you for the recipe,
Thank you for explaining the half and half. Outside of the states it isn’t an assumed thing. I remember years ago trying to figure out what half and half actually was! It’s up there with a stick of butter. Lol. Took me forever to figure that one out too. 113gm butter. Got it.
Making this tonight. Looks amazing but very easy while being impressive.
Damned delicious as always! Thanks so much for sharing your creation!
Thank you, Lacey!
Made this tonight: SO GOOD!! I used boneless skinless chicken breasts and Yukon gold potatoes because that’s what I had. I diced the potatoes and parboiled for 10 minutes, and cut the chicken into one-inch pieces since i wanted to eat ASAP, haha. Otherwise I followed the recipe exactly. 20 minutes in the oven and done! 🙂 Definitely a keeper!
Delicious!!! Hubby loved it. Got seconds and told me “Babe, this is really good. You can make this anytime.” He is a super picky eater and I’m surprised he even liked the spinach (unusual).
The only suggestion I have is parboil potatoes or else you will need to bake another 20-25 on 375.
Made this last night. Started the dish, not realizing we were out of potatoes, so I served it with steamed rice instead. That worked out well. Husband and 14 yr old were very pleased. Two
Absolutely delicious! My thighs must have been bigger because I had to bake for about 50 minutes to cook through. Will definitely make again!
Turned out delicious!! Thank you for the recipe!
Our pleasure 🙂 Glad you enjoyed it.
I sort of made this. I didn’t want to pan fry the chicken as it was a busy weeknight so I popped the chicken in the oven with the herbs, made the sauce and poured it over the chicken for the last 10 minutes(total baking was around 45min.) Made spinach and poured some sauce over that too and made baked potatoes. It was delicious!!!
Thanks for your feedback, Carin!
Can you use broccoli instead of spinach?
Yes, of course!
I just made this tonight. It was delicious! I microwaved the cut up potatoes for 4 minutes before adding them and everything came out great. The sauce was very tasty and the chicken was so tender. I baked it at 375 for about 50 minutes.
Oh my gosh this is good! I made it tonight and licked my plate clean. I used chicken breasts because that’s what I had. I also par boiled the potatoes to speed up the cooking. This would be delicious with asparagus on the side. The sauce is amazing. Certainly not the healthiest sauce, but so rich and delicious. We loved it!
NEED TO PRE-MICROWAVE POTATOES!!!
I just making this and I must say that it’s the most delicious dish I’ve EVER made! Thank you so much for sharing this on Facebook! I WILL be making it again and again! My family and I enjoyed it so much!
So yummy!! I parbroiled the potatoes first and then added to the dish and it came out perfectly. Thanks for the suggestion!
I made this exactly as written, and it was DELICIOUS! I didn’t change a thing! My potatoes were already very small, so when I cut them in half, they were, I guess, the perfect size, because they were tender! I think the only thing I’d do next time is to put the sauce in the pan first, so the chicken skins stay crispy! Can’t wait to make it again!
Just found your blog, so now I’m going to check out your other recipes!
I made this dish and my family were literally cleaning their plates! So good!!
Awesome!
I made this tonight. I cut most of the Dutch potatoes in quarters, some bigger ones into six pieces. I cooked the everything in the oven at 375 for 45 min and it was perfection. I will make this recipe over and over. Thank you Chungah!!
Yum! Thanks for sharing!
Made this tonight. Delicious! This is the second one of your recipes I have tried, the other was the PF Chang’s Lettuce Cups copycat with equal success. My elderly dad who is very picky liked them both enough that they will become part of our rotation. And I will be following your site and trying more recipes. Thanks so much!
This looked so delicious. The sauce was nice and creamy, but separated once I cooked it. Chicken was floating in a greasy mess. As everyone else said, the potatoes were not cooked at 30+ minutes. Sad because it looked good and easy.
O em GEE! This dish was a hit! I had no problem with making it. I cooked it for 35min in the oven and it was cooked perfectly. If you quarter the potatoes then you should have ZERO problems them cooking in that amount of time. Highly recommend this recipe.
Thank you for sharing with us Jessica! So glad you liked it.
This meal was definitely a win! I carefully combed the comments and found some helpful suggestions:
1. Par-Boil/pre-cook the potatoes or they will never be cooked in 30 minutes.
2. Over-season because the chicken can be a bit bland.
A lot of people had difficulty getting their chicken to cook through but I didn’t have any trouble after getting them good and brown in the skillet first.
I adjusted the recipe to replace the chicken thighs with chicken breasts. I excluded the spinach since my other half won’t touch it. Instead, I added green beans to my half and they turned out to be my favorite part. I think lemon juice would compliment the recipe well. I also didn’t add the fresh parsley because, quite frankly, I don’t care what it looks like and didn’t miss the flavor one bit. I also used Parmesan from the shaker bottle in the fridge because that’s how I roll. It tasted great even though it wasn’t “freshly grated.”
Please disregard my question. I did not read the recipe correctly.
Step 8 in the recipe says, “165 degrees F, about 25-30 minutes.” Is that the correct temperature to bake it at?
Thank you.
Followed the recipe to a tee, I would suggest boiling the potatoes a bit before it goes in the oven. Had to roast about a hour before it was done. Excellent taste, but for me it was very time consuming.
Made it tonight we loved it. I Will add more spinach next time a big hit. Thank you for sharing
Made it tonight, recipe sounded really good but my family didnt care that much for it. For our taste buds the thyme was way too over powering almost like a dirt flavor. If I try it again I would try 1/4 tsp or perhaps some other spices and leave it out. It was not bland thats for sure!. As others have commented you need to pre cook the potatoes so they are done along with the chicken. I cut them in bit size pieces and microwaved for 4 minutes and they were perfect after baking the dish for 35 minutes. I also added mushrooms and zucchini for more veges and a complete meal. This made the sauce a bit runny so next time I will really thicken it with more flour to start.
This was delicious! Great recipe for more fatty cuts of chicken. I used thigh and leg pieces so I had to cook it closer to 40 minutes. I also parboiled the potatoes as suggested by another commenter and they were perfectly soft and tender when cooked with the chicken.
Made this a few nights ago and it was delicious! We used thin sliced chicken breast instead of chicken thighs. After reading previous comments, I made sure to cut the potatoes into small bites and it cooked perfectly! That garlic parmesan cream sauce is amazing! Added some brussel sprouts in the pan as well. Will definitely make again!
Made this for dinner tonight and it was fantastic! Even my two picky kids liked it. Thanks for a great recipe!
I made this recipe a few days ago EXACTLY as written and it was delicious!! I’ve never made anything like it and the robust flavors were amazing. I added salt and pepper to my liking, like the recipe states (which means a good amount of both for me). I used bone-in, skin-on thighs and cut the baker potatoes into thirds or fourths, per the recipe’s suggestion. It cooked perfectly in the time it said and the potatoes were tender and full of flavor from being in the sauce. YUM. It was amazing and I’m making it again this weekend when company comes over. (I plan to double the spinach- that was SO good! We sopped up the sauce with bread and the spinach and sauce on bread was my favorite part!) Thanks for the great, simple recipe that tastes AMAZING!!
I made this tonight and it was delicious! I used chicken breasts and I used Italian seasoning in the cream sauce as well since I didn’t have the other spices and i thought it was great! Due to other comments, I did end up cooking for closer to 50 minutes to make sure it was cooked through. Very flavorful and agree with another comment that the cream sauce would be good over pasta.
Yummy, I was worried that it wouldn’t cook until the time suggested but just an extra five minutes and it was all good!! Added some cherry tomatoes just because they were “on the way out” and added a light freshness to it. Best Pinterest recipe I’ve made, I’m not usually very good at converting from American to British.
Defo a keeper!!!
Thanks so much for raw chicken and uncooked potatoes! This recipe couldn’t be more inaccurate!!
Cooking times in recipes are simply an estimation. Please account for larger-sized chicken and potatoes to ensure they are cooked through completely.
I’ve used the recipe a few times and it always comes out amazing! I was also wondering if there is anyway to use the same sauce recipe but with shrimp instead?
I can’t wait to try out more of your recipes!
Yes, absolutely! You can try this recipe of mine that uses shrimp and this cream sauce:
https://damndelicious.net/2016/12/17/shrimp-and-gnocchi-with-garlic-parmesan-cream-sauce/.
Thank you so much! I can’t wait to try it!
I made this last night and while yes I did have to cook it more like an hour+, I thought the flavor was SO delicious! The spinach and potatoes were really tasty. I would make it again! Thank you! 🙂
Made this tonight but used boneless/ skinless chicken breasts and doubled the sauce (only bc my family loves sauce) & it was delicious! Thank you for sharing.
Chungah, I made this for dinner tonight. It was simple, delicious and easy. Your recipes are the best. Always work as described. Many of your recipes are part of my regular rotation. Keep your chin up and ignore the negative people. Keep sending your great recipes. Hi to Butters.
Happy New Year.
I agree – people are SO mean, yikes! It was so good 🙂
Made this for supper. It was SO good! I used the worlds’ best Italian seasoning, Chef Prudhomme pizza and pasta seasoning. Lots of flavor. I am watching my carbs these days, so I subbed cauliflower for the potatoes. Husband and I both loved it.
Hi, just wondering what Dutch potatoes are? I’m trying this recipe this week. My family of four consistently loves every single recipe I’ve ever made from your site. Thank you!
These are round baby potatoes with distinct yellowish-white skins. Hope that helps!
Have yet to find Dutch potatoes. What can we substitute and do we need to change cooking time etc?
You can substitute with baby (or the smallest) potatoes you can find. Cooking time will vary if the potatoes you use are larger than standard Dutch potatoes.
The instructions stated that the vegetables and sauce were to go on top of the chicken. All the pictures show chicken nestled in the veggies. I realize it seems like a crazy question but it seems like it could make a difference.
OK, gotta tell you I am truly a believer now!!! I was always telling friends to not really expect what they made to come out looking as good as they see on the internet. Everything is always photoshopped or fixed to look better than possible. But you girl, you have won me over. Yes – your photography is wonderful and makes everything look really luscious. Well, I started trying some of your recipes and O.M.G.!!!!!!! Thank you so much for sharing your fantastic gift with all of us! And today’s chicken recipe is spectacular!
Have a question…my hubby wants new chicken recipes and I found this one….but he says he’s not a fan of spinach. What else would be tasty to put in instead of spinach? (and I don’t think he’ll like kale either!)
You can omit if you would like. Although I do think kale would be a great substitute! 🙂
I made this tonight, but the dear boyfriend bought boneless, skinless chicken thighs, so they were cooked quickly in the pan during the browning phase. I was concerned about the thighs being overcooked in the oven while the potatoes cooked, so I fried them in a pan until they were crusted on the outside, and mostly cooked. Then I threw everything into the pan, covered it with foil and put it in the oven. For the sauce I used the really good shredded parmesan you get at the fancy cheese counter in our local grocer.
It was amazing! It’s so good I want to make it again next week. I do think I will substitute kale instead of spinach, just because I don’t really like spinach. Also, my sauce separated a teensy bit in the oven so I scooped the food with a spoon with small holes so the sauce didn’t drain out but the oil did.
I am having an issue with my sauce separating when it comes out of the oven. It’s oily on the bottom. Any suggestions?
It’s hard to say – are you making any substitutes?
No, I am following the recipe exactly.
Made this last night after a deep-dive on Pinterest and WOW, it was so delicious! The flavor of the sauce was incredible, and this was almost a one-pot meal, which never hurts!
For those that had some trouble, I made a few tweaks to the process that ensured all my ingredients were cooked the right way:
– I browned my bone-in chicken thighs in a little butter for about 5 minutes on each side (longer than the recipe suggests) to make sure I had a nice, golden brown, crisp skin
– After transferring the chicken to the baking dish, I browned the potatoes in the same pot (in whatever liquid was left in there from browning the chicken) and made sure I seasoned them with salt, pepper and garlic powder.
– After transferring the spinach and potatoes, which now were a little golden brown and not absolutely rock hard, I made the sauce in the same pan, again with whatever liquid was left from the previous round.
– For those claiming the sauce was bland… always, ALWAYS season with salt and pepper whether the recipe calls for it or not. I honestly couldn’t believe HOW FLAVORFUL the sauce ended up being… also the perfect consistency.
Super impressed with this one, and also a great dish to make for dinner parties, as it will be super easy to scale up and minimal pot usage/clean-up. <3
Do you think i could use corn starch or gluten free flour? My husband is gluten free.
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Nicole – I made this last night using the 1 to 1 gluten free flour ( I like the pillsbury brand) and it turned out beautifully !
Wow! We just made this tonight and it was delicious!!!! It was very easy and actually fun to make. The flavors are very balanced and satisfying. I’m definitely adding this recipe to my dinner rountine. The whole family raved about it. Thank you!!!
This recipe was very good. I did do a little more, I am Haitian so I can’t just use salt and pepper on one side. I marinated my thighs over night with homemade Haitian seasonings, so the chicken can be flavorful throughout. Then I made the cheese sauce as instructed and baked it at an hour. Came out smelling good, tender and DELICIOUS.
I made this yesterday exactly as above recipe except I accidentally bought a package of 4 chicken breasts instead of 6. It WAS delicious however I would make some modifications next time. I would not bother with skin on, all the seasonings went on the skin which ended up being discarded. I think I would prefer with breast meat rather than thighs, so I would change that up. The potatoes were nice, but I think this would also be really good over pasta so I might try that next time. Finally, my sauce was a little too oily so I’d probably use less butter.
I saved your chicken casserole recipes on my FB page and just finished the chicken and potatoes with garlic sauce. My oven’s mother board went capture last nite so I improvised this dish by cooking it on top of my stove in a deep sided pan with lid!
I read through most of these recipes and really like them. The ingredients you list and ease of preparing/cooking appealed to me. I work very long hours back to back so these recipes sound delicious and easy. I’m going to check your cook book out now on Amazon:)
Loved this recipe. Added salt to potatoes and spinach lightly before hand. Turned out Fab! Thank you!
Definitely my households favorite recipe! I use this at least once a month! Thanks so much!
This recipe looks particularly yummy – is there a way of making it for my daughter who can’t have dairy or sugar ? Maybe some substitute suggestions ??
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I really like the recipe, however I had to double the amount of spices. I automatically doubled the spices because that’s what I normally do with most recipes. I’m Puerto Rican and black so I need me some flavor! And I cooked it for about 50 minutes and had no issues with potatoes or meat.
We love this! I doubled the sauce and skipped out on the potatoes for angel hair pasta!! So good!
Experienced the same thing as many other people here. I quartered my baby potatoes and still after 30 minutes they were hard. Many you should really specify in the instructions that the potatoes have to be cut up very very small or to boil them before hand.
Absolutely delicious! Next time I’ll add triple the spinach amount. Will definitely be making this again!
Can you use sweet basil instead of regular basil?
Yes, of course!
Hi! I’ve made this dish many times and my family just love it! we have 2 younger kids so i just chopped the chicken to bite size, and they always finish them all! the leftover goes to next day’s school packed lunch! thank you for sharing your awesome food with us.
The quintessential chicken and potatoes! I used Yukon gold potatoes and I had to take the chicken out so I could cook the potatoes the rest of the way. The sauce–oh the sauce…omergerd…
Can you use french style green beans instead of spinach?
Yes, of course!
Its in my oven now! Cant wait to try it
Made it for the first time and it was absolutely awesome! Defintely be a regular from here out. My only recommendation is to quarter the potatoes so they cook faster.
OMG this was Fantastic! A household of 6 and every one of us loved it! The only thing I did different was use 4 chicken breasts cut up into large chunks. I’ve made a rue a couple of times in the past year from other recipes but yours was super easy to make, it mixed really well! I’m using your method from now on! This is the second recipe I’ve tried on Pinterest that just happened to be yours and both were awesome so I’ll definitely be trying more of your recipes in the near future! THANK YOU!
I made this last night and it was sooooo good. It turned out perfect, although I did cook it about 40 minutes total. I can’t wait to try again with boneless thighs or boneless chicken breasts. My kids both went back for seconds and I had enough left over to bring for lunch today. Pretty easy prep and, by cleaning the kitchen while the dish was in the oven, I didn’t have a big mess after dinner was served. It is a keeper!
This is a delicious recipe! I sub kale for spinach and it worked out beautifully. I cooked everything for 35 minutes at 400 in the oven and both chicken thighs and potatoes turned out perfect. I made sure to fully sub merge the potatoes in the sauce to help with the cooking.
I like my chicken skin crispy so I did take a little bit more time to get that skin correct.
I did not find the sauce bland at all, however as I cook I continuously taste and add seasoning as needed base on my taste profile.
Overall this is a wonderful recipe to added to the dinner rotation.
SO DELICIOUS!! I halved the recipe because I live in a household of two and didn’t measure my seasonings but this is just amazing. The sauce is what makes the recipe. I could eat it by itself!
Thanks to Carol D. for suggesting the addition of white wine, which I’ll try next time I make this. The first time I made it, I added a bit of freshly grated nutmeg to the sauce, as it’s a common complement to dairy-based sauces and is used in creamed spinach as well — it gave a subtle boost to the flavor. Fabulous recipe!
This dish is so good. The taste stays with you. I used fingering potatoes cut in 3rds. Very pleased and will be a regular. Read bad comments, some people should give it another try or stay out of the kitchen.
We made this tonight for me, my boyfriend, and our 9 month old. We all loved it! Especially the baby 🙂 We didn’t want to do a shopping trip and had chicken thighs in the fridge, so I’m glad I found this recipe! I noticed some commented that their potatoes werent cooked. So I sautéed them with the garlic after the chicken. I left all the fond in the pan… so much flavor! I’d hate to waste. I added the butter and flour then and let it cook a little until the potatoes softened a bit. I then deglazed the pan with a 1/2 cup of white wine, then added the chicken broth and followed the directions as they were. We only had 2% milk so it had to cook a little bit longer to thicken into a sauce. But boy was it good!!! I would make this sauce for a good pasta dishes too! So yummy! I didn’t have spinach, but made a nice big ceasar salad.
Oh my heavens, this is wonderful! Added baby carrots, and used four thighs (for me and leftovers) and two boneless skinless chicken breasts (hubby won’t do skin unless it’s fried). Hubby ate two helpings, said he loved it and to definitely make this again. Stored the leftovers and I spooned up some sauce in the process just to slurp it! So good!!
I made this tonight, it was awesome! The chicken was almost finished so I decided to leave it on the stove (they were a good size). I left it in my al clad saucier with a cover and put it on med. low for 15 mins. By the way before serving I just stirred it and it all came together. Great recipe, going into my rotation. Thanks, Kathy
My Husband & I Love all the recipes of yours that we have tried! Even got your cookbook 🙂 I am gonna try this one as well and i’m sure it’s gonna be Great.. I was wondering, do you cover this or not when in the oven? Thank You & have a Blessed wk end.
No cover needed! 🙂
Hi Chungah,
I am fairly new to your site and his is my first review. I made this chicken dish tonight for the first time. First of all, I bought everything at Trader Joe’s. I used the fresh frozen garlic and basil cubes, 4 organic chicken breasts, organic baby spinach and their baby potatoes. Everything was perfectly cooked in 30 min. My husband says AWESOME dish, needs more spinach. My opinion AWESOME dish, would serve to company!! I addded mushrooms in with the spinach and almost a cup of fresh Parmesan cheese instead of a 1/2 cup. But what I think made it “company worthy”, was adding a few shakes of red pepper flakes!!! I believe this put it over-the-top! Thanks for a great recipe. I will come back often to your site! Sue
Was asking about making recipe with pork chops. Put M. on name because already a Barbara.
Do you think this would be good with pork chops?
Yes, absolutely. What a great idea!
Hello! I apologize in advance if this was already covered: can you assemble everything in the casserole dish and freeze to cook later? Thank you.
Have not made this dish, but did want to suggest that having the chicken at room temperature prior to cooking, keeping food safety factors in mind, would make a big difference in the cooking time.
Made this tonight and it was really good and tasty, but I would suggest a longer cooking time. I cooked for 30 mins and my chicken wasn’t all the way done and my potatoes were still hard. So I added 15 more mins and it was perfect. I would also cut back on the butter a bit. I love butter, just like anybody else, but this was a bit over the top and too rich. Added an extra clove of garlic, some lemon juice and chopped fresh basil, and it was fantastic!
The only thing I would change would be using boneless chicken breasts and maybe decreasing the butter. It seemed like it had a lot of floating butter in the dish
I just made this and let me tell you my house smells amazing!!!!! The chicken was so melt in your mouth good. Just everything was perfect. I also steamed some asparagus and spoon some of the sauce on top of that! I will definitely make this again!!!
Amazing as always, I’ve made this 3 or 4 times now and it’s been fantastic every time. I use chicken breasts because I am just not the hugest fan of thighs, and I just pound the chicken so it’s flat and that helps to keep the cooking time about the same. Thanks for the recipe, this one is always a hit in this house, even with a 4 and 1 year old 🙂
Made today during a snow storm when I had to make do with what was on hand. Subbed chicken breast, frozen spinach and sour cream/skim milk (in lieu of half and half) and it was still delicious! Cooked for 45 minutes and was delicious.
I wish I had read the comments first. I used the proper size potatoes, and after 35 minutes the potatoes still hard, chicken drying out and sayce drying up. Loved the smells while prepping, so next time parboiling potatoes, and making 50% more sauce. I’ll also cook it slower and longer.
Not a fan of this one. The cooking time was closer to 45 mins. The cream sauce separated and this had entirely too much time. Ending up
throwing the whole meal out.
I love to cook but have never left a comment on a recipe website until now. Made this for kids, friends and family tonight. It was an absolute winner! I ended up doing skin on breasts, thighs and legs at 375 for 25 minutes and then 400 for 10 minutes. I added mushrooms and lemon zest. So freaking good! Thank you!
Made this last night. It’s a lovely dish. Fairly simple to prepare, with wonderful results. My husband actually said it tasted like a fine French dish and I would have to agree! Thank you for the inspiring recipe!
I followed recipe measurements (for once – LOL) but when I tasted the sauce, before adding to the baking dish, I found it a little bland for my taste (others have mentioned this too) but with a few tweaks of more of the herbs, salt and a squeeze of fresh lemon juice (almost 1/2 lemon) and an extra shot of chicken stock, it really brightened this sauce up “for my taste”!
I did half the baby potatoes but they still needed about 20 mins added bake time to cook through – keep this in mind if preparing a time meal for guests. Another reader’s suggestion to parboil the potatoes first is a great idea! I will make this again, in fact, I plan to make it again next week for a dinner guest who is visiting from Quebec! Thanks again for the great recipe and fabulous inspiration!!
I did add a little Italian seasoning along with salt and pepper to the sauce 🙂
Made the chicken potatoes and cream sauce tonight with whole boneless white and only difference was I kept it in the large cast iron pan I cooked it in. Hmmmmmmmm! Delicious! I always loved cooking but work 2 jobs now so your recipes absolutely come in handy. So glad for you success!!
Delicious, however, the potatoes were nearly raw at the end of the cooking time. I would recommend par-cooking them before adding to the dish
Damn disgusting is what it is. My husband liked the potatoes but that’s about it. Removing this recipe.
Ditto
Everything turned out great, but next time I will double the sauce (it is awesome). I did boil the chicken first and used that broth. I will do as Emily did and add asparagus next time. Mmmm! BTW, all three of my girls and my husband ate it all up and the girls can be a tough to please sometimes.
Made this last night and it was delicious. Unfortunately I listened to most of reviewer and roasted the chicken for 45 minutes which caused it to be a little overdone. Potatoes were great! Next time i will save a little sauce and drizzle it ontop at the end.
Hi, I was wondering did you use thyme leaves or powdered?
The recipe calls for dried thyme. But you can also use fresh. The ratio for fresh to dry herbs is typically 3:1.
Do I have to boil the dutch potatoes first before cooking in the oven? If so, for how long?
There is no need to but you can choose to parboil the potatoes to ensure faster cooking time.
I’ve made this a few times and I really enjoy it. I parboil the potatoes after my first time.
The only problem that I have is the sauce separating. Any ideas?
It could be a few issues. It is best to use half and half at room temperature. Fat content will also affect curdling issues. Hope that helps!
This was so delicious!!! I substituted green beans for the spinach and used boneless skinless chicken breasts cut in half. SOOOOO good!!!! That sauce!!!! Yum!!!!
Made this last night, so wonderful and delish with a side of coconut cilantro lime jasmine rice. I was in heaven.
Made this 2 nights ago. Loved it. My only modifications were to use 1-2 tbsp of butter for the sauce and some fresh lemon juice on the chicken right before you serve, it gives it that perfect balance! Also baked it a tad bit longer, gave me time to clean up so it was a good bonus. Thanks for sharing.
Made this for supper last night and was so good. Doubled the potatoes and spinach, added additional cup of chicken broth to sauce to compensate for extra vegetables. I did need to cook a little longer (about 20 minutes – covered for last 10) because potatoes were still a little firm. I used red potatoes approximately bite-sized because I didn’t know where to find Dutch potatoes. Maybe that was the difference? I will definitely make this again. Maybe with a salad next time. Thank you.
I made this tonight but made a few changes and it was delicious! I browned the chicken in the pan as directed and then removed to cook down the spinach sitting both aside. By adding some butter I sautéed the potatoes in the same pan with salt & pepper. While the potatoes were starting to soften, in a separate small saucepan I made the cream sauce, saving time, by using a packet of Knorr Garlic & Herb Cream Sauce (using pack directions) but still adding in the spices (x2), the garlic (x2), the parmesan and about a quarter cup of milk extra. As the sauce simmered, I added a little more milk to thin it out a bit. I then put it all in the dish as directed, baking at 400 for about 40 mins. Garnished with fresh parsley & served with steamed veggies. It turned out amazing!
Oh, and I used 2 large boneless skinless chicken breasts, butterflied in half.
Really enjoyed this meal, but my sause was too think. Tried to add more half and half, but maybe I needed to add more water. Other than that, it was a great meail.
this was real good, but…. (1) smaller chix thighs, based on cook time would be advised, I do believe mine were larger hence a longer cook time, (2) issue I had with the recipe it does not call for a transfer of pans after the braising of meat, followed by the spinach, I did cook my spinach down in the chix fat, I will not do it that way again, although the taste was good. (3) I did use Yukon Gold potatoes due to the shorter cook time, (4) the parm/cream sauce worked out great and did exactly what the recipe said it would do. Overall a great recipe, Im looking fwd to doing it again.
Made this last night for dinner and it was delicious. I even made a major mistake and forgot to add the parmesan. I just topped the whole thing with the cheese and baked it and it was totally fine. After making the sauce I was a little nervous that there wasn’t enough sauciness for the dish, but it was perfect. Total comfort food. Would have been nice with a salad, but ain’t nobody got time for that.
Just tried the recipe tonight and it couldn’t be any easier. I cut the potatoes a little smaller and it cooked perfectly with the chicken. The sauce is not overpowering and blended very well with the dish. Definitely a keeper! The other recipes in the site looks and sounds interesting, that I may have to try more, including the doggie treats and homemade food. Thanks for sharing!
I just tried this and it was good. the sauce turned out amazing, but i did put a bit more seasoning into the sauce. The potatoes were still rock solid, so i took the chicken thighs out and let the potatoes cook in the oven on its own. overall a great recipe, i’ll make sure to have my potatoes boiled already, and add them closer to the end to still get flavor but also be fully cooked.
Fantastic recipe I’ll make at home and hope to make all these wonderful recipes
This was fantastic! Hubby and I thoroughly enjoyed. I eigthed small red potatoes but found I needed to cook them longer than the chicken (I used chicken breasts cut up). So, like ADITI, next time I will pre-cook potatoes. Probably microwave for a few mins. then throw into the casserole. Also, I added some sliced green onions to the spinach sauté.
This is a keeper, Chungah! Thank you for the lovely blog.
Absolutely loved the sauce!
My oven might be fairly weak though as I had to cook it for almost an hour – mostly to get the potatoes to cook (and I cut them quite small too) – will DEFINITELY make again but next time, might just parboil the potatoes first.
So looking forward to trying your other recipes! Thanks for all your hard work!
As chicken thighs are on offer this week at my favourite store and I have some potatoes that need to be cooked, I will do this again on Wednesday or Thursday – we are looking forward to it. When I cooked this six weeks ago, my husband could not get enough of it – thank god I did enough so we had the leftovers for lunch the next day. The only thing is that I either have to cut the potatoes in smaller cubes or increase the time in the oven as the potatoes were still hard after the indicated cooking time. As there is almost no work with this dish and it’s so delicious, I do not have any problems leaving it in the oven for an hour 😉
I made this last night and it was delicious. I had to cook it for about 45 minutes as the potatoes were not ready after the 30 minutes specified in the recipe. Highly recommend this recipe.
It’s in the oven now.. Can’t wait to try it…
May I use boneless skinless thighs? This looks sooo good!
Yes, absolutely.
Do you include nutritional information with your recipes?
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!
I made this tonight and it was a big hit with my family of five! Even my extremely picky 7-yr-old daughter liked it! I used chicken breast, cut into strips, and only fresh herbs that were available in my garden this time of year: rosemary, thyme, oregano and parsley. (I don’t care for the flavor of dried basil, so will always skip that.) I decreased the butter in the sauce to 3 tablespoons, and did not have a problem with the sauce separating during baking.
My most significant modification was that I added about 1/4 cup white wine (Chardonnay) with the chicken broth, which enriched the flavor with a subtle sweetness. I tried throwing my cut potatoes (thin-skinned yellow potatoes — my favorite for roasting) into the sauté pan with some butter and cooking for a few minutes after removing the chicken, but I still had to cook the recipe about 10 minutes longer (40 minutes) to get the potatoes to the desired softness. I also deglazed the pan with some white wine after removing the potatoes before adding the spinach, which I forgot to chop first. I cooked the whole thing in a 9″ square stoneware baking dish, but will try the 9×13 next time. Mine turned out looking not even remotely like the photo — looked just like a casserole, as everything was drowning in sauce. HOWEVER, the delicious flavor made up for the less-than-stellar appearance. I really loved the flavor and texture of the spinach in there, and of course the added nutrition! This was a really nice change for us. Hopefully it won’t take me an hour to put it all together next time, LOL!
I just made this today and it was really good. I sautéed the spinach with green onions and I added green onions and a little lemon pepper seasoning to the overall dish. I overdid it on the spinach which dominated the flavor of the sauce but was still delicious none the less. I am looking for different recipes to try because I get so tired of the same meals that I cook. I will add this to my recipe index.
This was fantastic! 2 questions, what are baby dutch potatoes and how do you keep the sauce from separating?
1. Baby Dutch potatoes are tiny potatoes that can be found in your local grocery store.
2. It is best to use half and half at room temperature. Fat content will also affect curdling issues.
Hope that helps!
I made this for my family the other night and it turned out great! My only issue was that when everything was cooked through there was a buttery layer sitting on top of the food…as if the sauce separated?? I’m not sure what happened exactly…Any thoughts? I hope to make this again because it still tasted amazing, and when I plated the food it still looked great!
I haven’t made it yet but will be. What I don’t understand is why these recipes always say cook 30 minutes in oven when that is never enough time to cook a dish like this. You may be using an industrialized, fast cooking oven but a regular one doesn’t cook that fast.
Just made this tonight and it was delicious! I cut my potatoes into roughly 1″ pieces and they cooked perfectly. I also added a few splashes more of cream/whole milk because the sauce was a bit too thick for me. My only change for next time would be to use fresh herbs instead of dry. I also made the whole thing in one (oven safe) pan without transferring to a baking dish. Turned out great!
Can this be frozen?
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
Just tried this recipe and it was great!!! I saw comments modifying the original but i love it the way it is. Thanks
Should’ve read the comments…in no way were the potatoes cooked within the 25-30 minutes, so I had to double cooking time which resulted in the cream and oil separating.
So quick and easy, I used much less butter and garlic in the sauce and added some milk to get it to a consistency I liked. I used one fry pan to prepare everything in before layering in the oven dish. I peeled and part cooked the potatoes before layering them on top. Served with crusty breadstick and some steamed beans and carrots. It has fed us for two nights and microwaved up really easy the 2nd night. This dish is such an absolute winner and easily flexible. I can’t wait to impress more people with it. Thank you Thank you 🙂
Is there anyway you can use this recipe with fish instead of chicken?
Yes, of course, but cooking time will have to be adjusted as needed.
Do you cook in the oven uncovered
Yes.
This looks so delicious! I will have to try it out this winter!
I just put it in the oven 15 minutes ago and we cannot wait for it being ready to serve. The sauce is so delicious, however I used a bit more parmesan than indicated (we love it cheesy…).
I will definitely let you know how we liked it.
Greetings from cold Switzerland!
I made this last night and the flavor was really good. The only problem I had was that my sauce separated while baking in the oven. Did anyone else have this problem? Did I do something wrong??
I’m seeing the same thing and it’s annoying as hell! LoL!
This was delicious and quick week night meal. I partially microwaved the potatoes to make sure they cooked through in 30 minutes. Next time I will decrease the butter to 1 tablespoon for the cream sauce. The sauce was a bit more greasey than creamy even though I used skinless thighs.
Really disappointed with this recipe. I did everything by the letter except subbed chicken breast for thighs. Firstly; The cooking time left my potatoes still very hard, I had thought about par-boiling them but decided to do it the way it was written and see what happened… what happened was mostly raw potatoes even though they were in small pieces. I had to add another 20mins or so. Secondly; by the time this was ready the sauce was way more like soup than anything else. When it went into the oven it was creamy and think but for some reason I was left with a chicken and potato soup that had to be eaten out of bowls! The flavor was really nice but the instructions definitely need some tweaking.
What pan are you using and what size is it?
I am using a 9×13 Pyrex baking dish.
AMAZING! Very quick and easy and I felt very full and satisfied after. I had some leftover and I was able to reheat by throwing everything in a skillet and allowing the sauce to liquefy. I am hooked on your recipes.
Made this for dinner and it was awesome! Didn’t do the spinach cause we aren’t spinach fans. Also did regular baking potatoes and just parboiled. Will probably do skinless thighs next time! Thank you so much that sauce was delicious!
OH, and I made with skinless boneless thighs and it worked totally fine. Browned prior to oven. In oven for about 30 minutes.
Soooo good! Flavours were amazing! I parboiled potatoes as per other comments. No spinach but steamed some beans for the side. Really good, would totally make again. Thanks!!
I made this tonight, and it was AWESOME! I cooked it for 35 minutes, as I was doing chicken breast boneless, and cut the potatoes small. It turned out amazing…would not change thing!
Made this tonight with boneless, skinless thighs. I only had Romano cheese in the fridge. I used coconut milk (just because I had a can open and it needed to get used). Subbed water for the chicken stock and deglazed pan with a splash of vinegar. I know I made subs, but I wanted to let you know how it worked and was still quite delicious. I might only use 2 cloves garlic next time. I usually like garlic so it could have just been the new head of garlic being extra flavorful. Once it came out of the oven and I gave it a taste I realized my husband wouldn’t like it. It was just too…flourery??? I grew up in the upper midwest with creamy, soupy casseroles and meats so it was fine for me, but I’ve learned in our 11 yrs married that he completely refuses to eat anything like that. I should have known so in my think fast mindset I dumped in some red pasta sauce and W.O.W! Winner, winner chicken dinner!! I think the pasta sauce also helped with the overly garlic flavor I ended up with too. And DO PARBOIL the potatoes. My potatoes needed at least an hour to cook. Thanks!!
Can you use spinach in a can instead of fresh? It’s all I have. Would it change the recipe time or anything?
Yes, canned spinach can be used. Cooking time may have to be reduced accordingly.
I rarely comment on recipes but this was absolutely delicious! My family loved it! I did take the advice of others and placed the potatoes in the oven for 20 minutes while I was searing the chicken and making the cream sauce. It was perfection! Tender potatoes and juicy chicken! Thanks for a new family favorite and one I feel I could serve to company!
Could I use chicken breast instead ???
Yes.
I found that it took 45 minutes to cook this up to my liking and preferred potato stiffness. It was not a difficult thing to figure out. I have read some hateful comments directed towards you when this recipe did not fare well for some and it disappoints me, especially since something as trivial as underdone potatoes can be remedied by simply putting the dish back in the oven for a bit longer.
Thank you for posting! My mom and I loved it! Would be great for company!
Possibly because if you’re planning to serve dinner to your family a turkey a certain time on a weeknight, and it takes twice as long to cook as it’s supposed to, your night kinda goes down the drain. By the time you eat, everyone is grumpy and starving. It’s as simple as testing the recipe, which was clearly not done. It’s lifted almost verbatim from another blog, and I bet was only made once to photograph. I also bet the chicken wasn’t cooked in the photos, either.
This was actually an original recipe of mine, and I’ve made it at least 10-20 times at home. It is a weeknight staple at my house. But thanks for your feedback!
No it’s not original- you “adapted” it from the Kitchen Magpie
It isn’t original– it’s literally copied from the kitchen magpie
o…m….g!!!! I am far from a chef but when I tried this recipe last night for the family and I, I sure felt like one. this was so delicious awesome recipe, thank you so much for sharing.
Good recipe with a little tweaking. I recommend parboiling potatoes first and if using the bone in thighs, an increase in cooking time will most likely be needed. My chicken needed an extra 10-15 minutes and the potatoes were still not tender. If this happens, an easy fix is to remove the potatoes, put them in a microwave safe bowl and microwave them a few minutes until tender. I did not find the sauce to be bland,but used really good parmesan cheese and I am not skimpy with salt and pepper and tend to add salt and pepper to each step in a recipe. My husband and son enjoyed this very much. Next time, I think I will use boneless thighs and use more spinach and potatoes.
I have made this recipe every week for the past month. I love it so much! I’ve substituted the spinach with frozen and fresh green beans, frozen broccoli and cauliflower, and frozen mixed vegetables. I’ve substituted the meat for chicken breasts and tenders, pork, and duck. That sauce and seasoning just makes everything delicious. I’m probably going to make a half sauce recipe and try to just make a vegetable side out of it for he next holiday. It even reheats tasting is as good as when it was fresh!
This good meal makes me have the mood of having them right now so badly. Looks so delicious and juicy.
This was delicious! Made it for dinner tonight and tweaked it an it using gluten free flour for my daughter so she couldn’t have a gluten free meal (which I’ve been really struggling with since this new diet started. Also, I didn’t use quite as much italian seasoning as I find it to be extremely overbearing and left out the thyme. I didn’t have any spinach (shame because I love spinach). BUt still turned out amazing! So thank you!
We have a dairy allergy in our family–is there any substitution that could be used for the half and half? (Perhaps unsweetened coconut milk, soy, etc?)
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I am so thankful that I still have one grandma with us – she’s 93 and feisty as ever! haha These pork chops look delicious!!
I made this the other night and devoured it! The sauce is so, so yummy! I had left over sauce (I only had 4 thighs), and poured it over some pasta. Yum yum! Will definitely be making again.
Thank for sharing the recipe, it looks so delicious !
The potatoes should be par-cooked. I used very tiny baby potatoes sliced in half and they weren’t done after 30 minutes. I covered the whole thing with foil and put it back in the oven checking every 10 minutes. It took a total of 30 extra minutes to cook the potatoes through.
We love grilled pork chops, too.
Hi Chungah,
I made this last evening. I could have eaten the Parm sauce in a bowl with a spoon all itself it was that good. I’m already thinking of using this sauce for a chicken parmesan pot pie. Thank you for the recipe!
Can I get a suggestion as to what other meat would be good with this dish? My husband doesn’t care for chicken, but he is crazy for garlic parmesan! Thanks!
Pork chops would be a great substitute!
First of all I want to say thank you. I love this blog so much
If I want to add mushrooms at what would I put them in raw with the spinach or sauté first?
You can add the uncooked mushrooms right before you add the spinach. Hope that helps!
I’ve made this twice now in a matter of a couple weeks. The first time, I followed the recipe verbatim, the second I tried a couple variations and both were absolutely to die for! My family loved it and the hubs already called dibs on the leftovers (and there wasn’t much left!)
This tasted delicious, but even though I quartered the potatoes (which weren’t that big to begin with), they were still very hard when my thermometer said the chicken was at 165 degrees. They had to cook an extra 20-25 minutes to be soft. I guess if I make this again, I will cut them even smaller.
Was very flavorful and easy to make…. If your just adding spinach for color then it’s perfect but if you want to have a serving of it per person I’d double it otherwise I will certainly be making it again!!
First of all I want to say thank you. I love this blog so much
Made this for Sunday dinner and it was a HUGE hit! I cooked the potatoes for about 4 min in the microwave before I cut them and threw them in the oven with the chicken..also I used Red Bliss potatoes. Also, I don’t like chicken on the bone so I used boneless skinless chicken thighs, seared them quickly and it still worked just find, chicken was perfectly tender. Hubby said he definitely wanted me to save this recipe!
Wow, so easy to make & delicious! We didn’t have a ton of time so we used chicken tenders & cooked potatoes separately so the were crispy for texture. Also tossed crushed red pepper in spinach for a little heat. It’s a must make again!!
Just made this for dinner on a rainy Sunday afternoon in CT……it was DELICIOUS! I do not follow measurements when I cook, but the blend of flavors was great! Certainly recommend this!!
How much half and half should I use?
Oh I see it now on the side. Must have overlooked. =)
I tried this recipe tonight and it was so amazing! I’m not a very experienced cook and this was fairly simple to make. The flavor was awesome and the chicken was so tender. The only thing I would change would be using boneless chicken breasts and maybe decreasing the butter. It seemed like it had a lot of floating butter in the dish; regardless it was great! Also..o increased the cooking time only to 40 minutes and used a slightly larger dish then a 9×13! It seemed to cook faster and better that way. Thanks for sharing a great recipe! I will be making this again!
I don’t know how the sauce had no flavor in these other posts!! OMG this was amazingly delicious!! I followed the recipe exact and I still can taste and have garlic coming out of my pores hours later! My entire family LOVED this. Yum!!
I did cook for an hour rather than 30 min due to potatoes being hard & chicken not fully cooked! And I used red potatoes, but after one hour, oh my…soooo soooo delicious
The print is a nice option, but the menu bar covers info at the top of every page. Recipie: Chicken and Potatoes with Garlic Parmesan Cream Sauce. Thanks.
Double the cooking time. Smells great but we’re starvin!
Do you think I could make this in the crockpot?
It is very difficult to give exact conversion information to translate a traditional stovetop recipe to be used in a slow cooker without further recipe testing. However, here is an article worth checking out on a possible conversion guide. Hope that helps!
I made this for dinner tonight for my boyfriend and I loved it. SOOOO good. My local supermarket didn’t have the potatoes you mentioned…so i used baby GOLD potatoes. Im not a huge thigh fan so i used CHICKEN BREAST and seasoned that myself on my own..I love a lot of seasoning. Everything else I did the same….Will definitely be making again. Thank you!!!!
I also decided to PREBOIL the potatoes b/c of some of the reviews saying it was a little hard. I believe that helped b/c after the baking my potatoes were SOO soft and yummy. Thanks again.
Thank for sharing the recipe, it looks so delicious !
Cannot believe how good this was, husband and I almost finished the whole pan. I used chicken breast instead of thighs, I love how the ingredients in your recipes are things I already have or just need a thing or two from the grocery store. The chicken, potatoes, and spinach were so complimentary of each other, but that sauce was the highlight of the dish, finger licking good.
Can this recipe be made with chicken breast? My family does like thighs.
Yes, absolutely.
Delicious flavor and I will definitely make it again with some adjustments:
First, I had to increase the cooking time by quite a bit. The potatoes need to be cut into bite-sized pieces so they don’t come out hard. I’d double the spinach next time and decrease the butter a bit. I love butter as much as anyone, but it seemed a little much…
I liked the fatty, sauciness of it, but I can see why it’d be too much for some. Served with ciabatta, or some other crusty bread, I love it.
Evening at the improv over here.. Really wanted to make this recipe tonight but had to do some subbing. Still came out really good. Didn’t have fresh parsley used dried, found that the box of chicken stock in the pantry was open (did I do that?) so threw it out and used whatever pan juices and water. I used boneless skinless chicken breasts. Since I had much less liquid, I only used one tablespoon on flour. Also a splash of good Chardonnay to deglaze. Frozen spinach instead of fresh which may have helped the liquid situation…Lastly I had to sub the break-in-case-of-emergency grated parm in a can but it was still fine. I had Yukon gold potatoes on hand, cut them into bite size pieces (8ths) and roasted them on a sheet pan with olive oil and salt and a little parm till they had a little color and would release from the pan. I felt they wouldn’t cook in time in the chicken pan and wanted a little texture so this worked really well for me. I added them in for the last five mins or so, so they could soak up the flavors. I used a cast iron skillet btw. So really didn’t change the bones of this recipe, and even my picky five year old liked it.
I made this without the spinach (I ran out!) And the color, as expected, was very bland. But the dish wasn’t! The only thing I would do differently is boil the potatoes for about 10 minutes before baking it. Definitely adding to the recipe book!
Hi, I have made this twice now. Excellent. I used nice new potatoes from the garden. I like the spinach in it even though it’s not my favourite . I added some sun dried tomatoes I had the second time and that was great as well.
I like a lot of your recipes, but this one didn’t work for me. Way, way too much butter and like other posters, the potatoes were nowhere near done after 20 mins. Suggest halving the butter (both when sautéing the chicken and especially for the sauce) and boiling the potatoes or microwaving them, something, before putting in the oven.
I’ve made this today and I have to say this was mind blowing! Just divine. Definitely a keeper! Thank you so much for such a wonderful recipe.
Tried this today. Hard potatoes and bland. Do not put the spinach in after the chicken, add it to the sauce after the Parmesan melts. Definitely boils potatoes first and longer cook time
Greasy, soupy mess, though I followed the recipe precisely. I had to up the cooking time, though I cut my potatoes into 1/8ths. Decent flavor but probably won’t make again. My 4 & 7 year olds liked the flavor of the chicken, but the soupy cream sauce (which was perfect on the stove top) was a huge turn off for us all.
Next time I will probably just cook the chicken separate from the potatoes & top with the cream sauce at the end so it’s not broken
I made this last night, it was a hit . So much flavor. I just kept making everything in the same pan to keep all those juices for cream sauce.
AMAZING!!!!!
I would love to make this dish but I do not understand what half and half is, or am I being thick.
Hope someone can help.
Thanks
Anne in the UK.
The UK equivalent seems to be half cream or single cream. You can read more about it here. Hope that helps!
This recipe was amazing!! I doubled it for 8 people, with 16 thighs,used my large electric skillet to do the whole thing, the
bottom of the pan was scraped clean! This one is a keeper! Thanks!
I added a large onion and it was great!!! Thanks for the recipe!!!
I made this last weekend and it was oh so good and delicious!!! I had some green beans with it to make a complete meal. Might try with skinless chicken and half butter to see if that will be just as tasty. Very easy to prepare and not much clean up. I gave numerous copies to my friends and will be making this again tonight! Thank you so much for this recipe!!!!!
I want to make this so badly but I am not a fan of parmesan cheese. I don’t like the smell. Can I substitute it?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Just made this today and it was great. I never seem to do a recipe without changing something. I omitted the Italian seasoning and just added more basil, more pototoes and fresh mushrooms. The variations were good
Prepared this one over the weekend. YUMMY! Everyone enjoyed it and said it is a repeater! Thank you again! Looking for the next one to try! So many GREAT choices!! I’ve been asked to do the salmon with sriracha sauce again. 🙂
I made this chicken dish tonight OMG first I made some bacon this morning so I saved my bacon grease to cook the chicken in and then I followed the recipe step by step except for spinach I used fresh green beans cooked them like the recipe called for the spinach what an amazing dish I can not wait for my husband to try this tomorrow. This will be a monthly dinner dish for us .
I made this yesterday and my family loves it. Thanks for your amazing recipe which has high success rate and so easy to follow.
I made this tonight and it was a big hit with my family of 5! It was damn delicious! I used boneless skinless breasts, which cooked in 20 minutes. I parboiled the potatoes and they came out perfectly. And I’m not sure why some commenters say the sauce has no flavor. It is outrageously flavorful! I did have to add salt and pepper to taste, of course. Great recipe! Going on Our Favs board.
This is a STUNNING looking recipe – the browned chicken is very prominent once the dish is cooked. This is a time consuming recipe however. Any tips for make ahead? Or can you make ahead and simply reheat? Respectfully yours…..
Yes, you can reheat as needed.
Delicious!!!! Was a hit with the family, I had no left-overs. Will make again soon. Thanks for the recipe!
Can you use all fresh herbs for this recipe or do you have to use the dry ones specified?
Yes, you can absolutely use fresh herbs! The ratio for fresh to dry herbs is typically 3:1.
Thanks for the reply. My family loved it. We took suggestions above and added mushrooms when see sautéed the spinach.
Made this twice and it’s been a hit! Made a couple of substitutions / edits: (1) used chicken stock instead of broth (richer flavor); (2) subbed whole milk for the half and half (sauce is a bit thinner but still very good); (3) added some rosemary to the chicken; (4) pre-roasted potatoes in a little olive oil and italian seasoning for 10 min in oven while preparing rest of dish — helps make sure they’re fully cooked. Could also par-boil as some comments have suggested. Also, I use the bagged Kraft parmesan cheese since that was all i had available — and it still tasted great!
What an amazing simple dish! I bought boneless by accident but turned out great! Just had potatoes night before so made rice on the side& spooned sauce on after, yummy! Thanks so much for turning every day boring chicken into heaven!!
I have made this twice now, and it is absolutely delicious! My husband said it is the best chicken dish he has ever eaten. I used very small gourmet Dutch potatoes as called for in the recipe, so they were cooked through fine. I did use heavy cream instead of half and half, that’s the only thing I did differently.
I have all of ingredients BUT half and half /heavy cream. I do have whole milk. Due to the weather situation we’re having in Louisiana right now, flooded..curfews, I can not leave my home. What can I do/use?
I REALLY want to cook this for supper tonight/NOW.
HELP
You can substitute whole milk.
I made an extra pan of sauce to drizzle over the finished product on our plates. (My husband is a “smothered and covered” kind of guy.) Will definitely make again as well as revisit for more awesome recipes as I’m new to Chungah’s magic!
Love this! Made it for the first time this evening and I’m told by my teenagers that it is a keeper! I made a few changes by doubling the amount of spinach and adding sautéed mushrooms. Also, I made an extra pan of sauce to drizzle over the finished product on our plates. (My husband is a “smothered and covered” kind of guy.) Will definitely make again as well as revisit for more awesome recipes as I’m new to Chungah’s magic!
I made this tonight and it so yummy. I omitted the spinach and used chicken breast instead. I do recommend cutting the potatoes into small bites so they will cook by the time the chicken is finished. Recipe is a keeper!
Can I get an opinion on making this more paleo friendly? I know I could sub cauliflower for potatoes. Do you think coconut flour would sub for the flour? Or do you know of a different substitute? Thank you for your site. My family loves your recipes!
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.
Is it normal for the sauce to separate in the oven or did I do something wrong?
Oh no – that shouldn’t be happening at all! Perhaps your heat was set too high?
My sauce separated in the oven as well.. still very good but oily. I did cook it 20 minutes longer than the suggested cook time because I wanted to make sure the potatoes cooked all the way. That may be what caused it, I will try again and use the suggested cook time to see if that helps.
My sauce separated as well (probably because I had to bake it for 50 minutes for chicken to be cooked through – and quartered potatoes were still under-done). Next time, I will use smaller pieces of chicken breast and throw the potatoes in the oven while I sear the chicken and wilt the spinach. But there will definitely be a next time, because even with the sauce separated, it had fantastic flavor!
Wow this is good! Yummy in my tummy! I added a splash of white wine and some diced onions. I also microwaved the potatoes for a couple mins after reading other reviews.
Excellent, thanks for another great recipe.
I made this for my hubby…I have no idea how long I left it in the oven, but the veggies were cooked and the chicken was a little brown looking, but still tasted wonderful! I didn’t have any spinach, so I added baby carrots and green beans- delish! I was a little worried about the sauce becoming too thick so I added more liquid- that was a mistake. The veggies and chicken released a good amount of liquid, so the flavors of the sauce would have been just right if I had left it alone! I will be making this again- and following the directions more closely!
Very good; I will be making it again!
Absolutely delicious. My only recommendation would be to add the wilted spinach 5 minutes before removing from oven. This will prevent over cooking the spinach and also allowing more baking time (about 45 minutes) so that the potatoes can cook longer. 30 minutes is not enough time to cook the potatoes even though I cut mine about 1″x2″ or smaller. This recipe is definely a keeper.
First of all, I love your recipes! I have this in the oven and this sauce is amazing. I can’t wait to eat the finished product. Seriously, I wanted to drink the sauce like soup before I poured it on the chicken. So good! I found myself wondering what else I could use the sauce for.
I havent made this but hate the frying of the chicken on the stove. Messy. Can the whole thing be baked in the oven for an hour, this would also address getting the potatoes cooked which doesn’t seem to work in the orig recipe.?
Patricia, I find that this is best when the chicken is initially seared, which really allows the flavors to caramelize and come together. But as always, please do what is most comfortable for you to suit your preferences.
I made this last night and both my husband and I loved it. I cut the potatoes into small-ish chunks and it required about 35-40 minutes of oven time. Very good; I will be making it again!
This was a WINNER, WINNER CHICKEN DINNER! We loved it. I made a few adjustments, as I typically do. I used my 12″ cast iron skillet for the whole process. I browned the chicken, then made the gravy with 2% milk because it’s what I had on hand. It turned out fine! Then for the veggies I used the red potatoes, cut a vidalia onion into large pieces, along with several baby bella mushrooms I needed to use up. Once the sauce was done I, spooned it into a bowl, put the chicken back in the pan along with the spinach, potatoes, onions and mushrooms, then poured the sauce over all of it. Sprinkled with a little more Parmasean cheese and had to bake for 45 minutes for potatoes to be done to our liking. But nothing suffered for the extra time, except our hungry tummies. We will definitely be making this again!
did you sauté the veggies first? as in was it 1. brown chicken and remove. 2. sauté veggies. 3. make sauce “gravy”. put it all back in?
This was delicious, the sauce was yummy. I didn’t want to eat potatoes so I threw sliced portabellas in with the chicken while it was browning and served over rice pilaf. Cooked the whole in my cast iron so I only had one pan. Love all your cast iron chicken recipes.
Winner, winner, you know the rest. This was delish and with the spinach, its a one pan, complete meal. I cut back the butter a bit but don’t get me wrong, this dish is really rich. The only deviation from the recipe other than the butter was I parboiled the potatoes, cut them in half again in the pan after about 25 minutes then covered with foil and continued to bake for about 15-20 minutes. The chicken was done before the potatoes but the extra cook time covered didn’t effect the doneness of the chicken much. This has been rePinned to my Tried and True Board. Thank you.
Made this last night! Very delish! I had to cook it for an hour thought. Potatoes were not cooked after 30 minutes.
This was so good. I didn’t have spinach so I subbed broccoli . My family said two thumbs up! It was also simple. I love things that are ready in one pan although I will add salad next time as our chicken was kind of small. Hubby likes salad as a side. Great recipe!
This was awesome and not at all too much for 2-person household. When it comes to the potatoes, I threw them in the stove while I was preparing the rest and cooking the chicken and by the time they came out at the end, they weren’t as hard as previous comments described. Will certainly be trying again and enjoying for lunch tomorrow!
This sauce alone could be used over rice or noodles, maybe adding mushroom, The sauce is out of this world. This is the first time I have ever to any receipt on line I am really in pressed. Thank you for the great recipes. SAM
Made this last night and it was very good!
Made this tonight and husband & 8 year-old loved it. I followed recipe but added 3 chunked carrots – yum! Thanks for the great recipe.
Could you substitute fat free 1/2 & 1/2?
Yes, absolutely.
Just put this in the oven! I am so excited!!!! The garlic sauce is to die for!!! I love your website and I have been telling everyone about it.
Can you use chicken breasts instead of thighs?
Yes, absolutely, but cooking time may have to be adjusted accordingly.
How would I change the recipe for boneless skinless chicken breast
Cooking time may have to be adjusted accordingly.
I also can’t wait for dinner tonight to eat the leftovers!
I made this last night with my Cusinart mulitcooker (basically a slow cooker with roasting & saute function). I followed the directions above, using the pot of the mulitcooker as my saute pan. At step 7, instead of putting everything into a roasting pan, I simply placed everything back into the multicooker pot, with the cream sauce. I used kale instead of spinach & threw in a handful of baby carrots – because that’s the way my family rolls. I lowered the baking temperature to 35oF to compensate for the fact that everything was on direct heat. I cooked the dish for 30 minutes & it came out fantastic! I can’t wait for dinner tonight to eat the leftovers! 🙂
Do you cover with foil or uncover when putting in the oven?
Nope – no cover needed. 🙂 Recipes typically specify when a cover is required.
Thank you. =)
I would love to try this but I am unable to eat cheese of any kind. Do you have any recommendations for what could be used instead?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.
You can buy no dairy “cheese” at Trader Joe’s if you have one near you. =)
This was simply amazing.
I’m making this for a family that’s more then 6 so do I double everything? Or just certain things?
Yes, everything should be doubled.
This recipe is definitely a keeper!!! Thank you!!!
I love your recipes and this one certainly didn’t disappoint! The chicken turned out amazing and the sauce was delicious. Easy and simple to make, will be making this one again!
For the people, who said their potatoes weren’t done, I cut mine into fourths and baked the dish for 35-40 minutes. I think it really depends on your oven.
Just made this dish…It was wonderful!!! This recipe is definitely a keeper!!! Thank you!!!
your recipe says to eat this immediately, does this not do well for leftovers??
This is best when served immediately, but can also be reheated as needed.
This was really good. The sauce was amazing, and I could eat the spinach all day. However, I think you definitely have to cut the potatoes into smaller pieces. I halved mine and they came out really undercooked. Live and learn – for next time!
Made this last night and it was very good! Fairly easy and came together fast. The only thing I will do differently next time is to put the potatoes in the microwave 5 to 10 minutes to ensure they are done. This is going in my faves collection. Thanks for sharing!!
This was a delicious dish. I cooked the potatoes until they were slightly soft to be sure that they would be cooked before adding them to the other ingredients.
I used a big bunch of spinach instead of loose baby spinach because it is cheaper.
Mushrooms would be a good addition.
I would make this again. It’s very yummy.
I’m looking forward to trying some other recipes on your web site.
Made this tonight and was so very pleased! I used boneless chicken breast but otherwise followed the recipe. I will be making this again when my hubby is home!
Made this tonight for supper. Would not change a thing. I did double the recipe so that I had leftovers. Might add mushrooms next time. Very,very delicious. I mean it is dam delicious!!!
The addition of mushrooms sounds amazing!
Hi, making this right now. Missed the potato footnote at end – so chicken is almost done, potatoes are half done, sauce is starting to separate. My solution – I put the chicken on a sheet pan, the potatoes back in the 9×13, and pored the sauce into a skillet. I can spice up the sauce, pull the chicken out in a few, and let the potatoes keep clink until done. Emergency recipe surgery! LOL. It will all go on the same platter, just more dishes. Tastes good so far.
I thought this was absolutely delicious! After reading the reviews, I made sure to parboil the potatoes, and the 30 min in the oven was great. I also added mushrooms after sautéing them. I used 3 heaping spoonfuls of minced garlic and it didn’t seem to be too much/too little.
The sauce is AMAZING! So so so good. I had to run and look for bread to soak some of it up!
Next time, I think I might make a rice side dish (and skip on the potatoes) or keep the potatoes and have a nice piece of French bread ready for dipping! I would also be interested in using a chicken breast, but wouldn’t know how to adjust the time.
My boyfriend and I ate it up, and I took it to work and haven’t been able to concentrate otherwise!!! I think it will be just as good today and I cannot wait.
We made this meal for family dinner last Saturday. Took us a bit longer for preparation and for cooking time. about 1.5hrs in total.
also, small red potatoes (cut into fourths!) were still a bit hard after about 50 min of baking!
but it wasn’t a big issues for us.
The sauce (gravy alike) turned to be really delicious 🙂
Also, we added one chopped brown onion to step. 4, just cooked, stirring it for 1 minutes before adding the spinach.
Thank you for the recipe!
We will be doing it again, just allow for longer time for cooking and preparations :-))
Can you please tell me what half and half is? I am u. Australia and not sure what this is.
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.
I’m so looking forward to making this (with the milk and heavy cream I have on hand), but not sure about your description of half and half (at the end of the recipe and in this reply). You say it’s EQUAL parts, but 3/4 cup does not equal 1/4 cup and 2/3 does not equal 1/3. So do you just mean half and half is PART milk and PART cream and not really EQUAL parts, or should I make them equal: 1/2 cup = 1/2 cup? Thank you so much for clarifying!
Yes, half and half is equal parts milk and cream, but I find that adjusting the amounts ever so slightly (3/4 cup whole milk + 1/4 cup heavy cream) can create a heavier and richer taste. You can read more about it here. Hope that helps!
Will this recipe still be good with boneless chicken breast?
I meant to say boneless chicken thighs.
Yes, absolutely.
This was absolutely delicious!!! Seriously amazing!
Yummy!
I’m super stoked about the sauce. It was fantastic when I tasted it before pouring it over the chicken and potatoes. Not so stoked about the cooking time. I cut the potatoes into small pieces so they would cook as the chicken finished (I used chicken breast, slightly seared before adding to the casserole dish). I’m in the oven 20 minutes already and my potatoes are rocks. I’m worried about over-cooking the chicken – and having underdone potatoes. I might try giving the potatoes a turn in the saute pan prior to adding to the casserole next time. Worth trying again.
mmmm looks amazing im gonna half to try it !
I’m making this as we speak (as I type?). I had to make a couple changes based on ingredients I have…or don’t have, I should say. I only have skinless, boneless chicken breasts, which is odd because I usually always have thighs and/or drumsticks. I also don’t have spinach or basil and i used half 2% milk and half light cream and used red skinned potatoes. It’s been in my oven for 40 minutes. I just had to sample the chicken and sauce and it is absolutely delicious! I can’t wait until dinner tonight. My issue is the potatoes – if I mal this again, I think I will parboil then because right now, 40 minutes later, they’ve barely begun to soften. I’m going to make a side of rice pilaf (because I don’t like potatoes) and trying to decor between corn or green beans.
Forgot, I also added 1/4 cup white wine (chardonnay, to be specific) as I was preparing the sauce. Delicious!
Can this be done in the slow cooker?
It is very difficult to give exact conversion information to translate a traditional stovetop recipe to be used in a slow cooker without further recipe testing. However, here is an article worth checking out on a possible conversion guide. Hope that helps!
Hi Holly did you try this in slow cooker and if so how did it come out please ??
This prepares so quick you really don’t need a slow cooker. It heats up great the next day if you are lucky to have leftovers!
I just put this in the oven. Started cleaning the counters and there sat my Parmesan cheese. I sprinkled to on top and let it get melty then I flipped the chicken over so that the cheese is now under the thigh and they are still skin side up. I like the flavor I have taste tested so far
Ok I totally screwed up this recipe and it was still DELICIOUS. found the spinach in the fridge when I was cleaning up after dinner
This was so good! Doubled the spinach, and browned the potatoes face down, and used fresh herbs. Husband and 7 year old twins gobbled it up!
Made this last night and this was amazing. I too used more seasoning but we like a lot of flavor in my house, definite keeper. THANK YOU…..
Can you clarify something please?
I printed this recipe on May 13th and it called for 1.5 cup milk (4th ingredient for sauce), but now I see chicken broth. Which ingredient had you used?
I tried this recipe using milk and it was amazing. I also used a rounded 1 TBSP for the chicken and close to 1TSP each of the dried herbs in the sauce. The smell in the whole house was gorgeous.
Due to time constraint, screaming toddler, ingredients on hand etc I used frozen crushed garlic cubes, (thawed/Pressed) frozen chopped spinach, and accidentally let sauce get a bit thick… Was a household hit! The sauce over the potatoes became and baked cheesy awesomness.
I used my 12″ cast iron pan for all the searing and sauce making, even after cleaning up the pan, it smells great.
I seared each boneless/skinless thigh side longer: 3/3/2/2 and oven bake time was the same as recipe. I’m a a bit overly concerned for food illness from past food misadventures. Chicken was still tender and no knife needed to eat.
We had family over to help with some construction and they got a chance to try my 2nd batch – this is a winner for both my family, the In-laws, and cousins.
Thank you, your blog is helping me become a better, more confident cook.
Suzanne, the recipe has been updated. I have tried both milk and chicken broth and found that chicken broth yielded better results, but if you prefer the milk version, you can use that instead – it’s up to you! 🙂
Hi. Made this tonight. For us the amount of herbs overwhelmed the dish. Will try again but with less tyme and basil. I ended up just picking out the chicken and potato so not to get too much sauce. Apart from that it was nice.
I cooked 5 thighs and found 45-50 min bake time was more accurate for chicken to be cooked and potatoes to be edible. I even cut my potatoes in 1/6ths. Flavor of sauce delish.
I agree. Cooking this right now and 35 minutes gave me raw potatoes and chicken breasts. Cooking for another 25. The sauce is amazing though
That cooking time seems more accurate with boneless skinless chicken breast. If you get chicken with skin and bone it will take longer. I am attempting to try this tonight. I love the reviews. I will boil my potatoes haha.
This looks delicious, I’ve never heard of the brand of potatoes you mentioned, can your use russet or red potatoes?
Yes, absolutely.
I love this but the cream sauce makes my thighs start screaming! I lightened it up by replacing the cream sauce with puréed steamed cauliflower and mixed that with the chicken broth, Parmesan and garlic. It made a great ‘cream’. ahhhhmazing!!
Fantastic recipe! My husband loved it. Sauce was amazing. Thanks for sharing!
Hi, I plan on making this dish this weekend. What do you suggest for a side dish.
Thanks!
You actually don’t need a side dish since you have the potatoes and spinach baked right in – that’s the beauty of this dish! 🙂
I made this last evening. I could have eaten the Parm sauce in a bowl with a spoon all itself it was that good. I’m already thinking of using this sauce for a chicken parmesan pot pie. Thank you for the recipe!
Hi… Chicken broth? = Stock? Or tin chicken soup I’m a bit lost with your terminology … TIA…
Tracy, here is a great resource discussing their differences. Hope that helps!
Chungah!! Omg!!! This recipe was SO amazingly delish!! My 4yo and husband absolutely LOVED it! And the sauce?!! HOLY SAUCE!!! It was perfection! This recipe will DEFINITELY be on repeat in our household! Thank you for sharing, you truely have a gift!!
Thank you for the quick response, I have this ready for oven now. I”m new to your site but I love what I see.
Are you supposed to cook this covered or uncovered?
Uncovered. Recipes will typically specify if a cover is needed.
This was amazing ! My 1, 3 and 9 year old ate it too !
Thank for sharing
I’m so glad! 🙂
I made this tonight and the potatoes were not cooked enough. I cut the potatoes bite sized too. Flavor was great. I will parboil the potatoes if I make this again.
Awesome dish definately a keeper the parmesan garlic cream butter they are all friends well done ….loved it
This looks amazing. Is the Italian seasoning the dry Italian dressing seasoning or the Mccormick Italian seasoning blend?
McCormick Italian Seasoning can be used.
Even after following your blog site for years, I just noticed that you put the required ingredients & directions side-by-side, making the prep a whole lot easier. Thank you, dear Chungah!
Not a fan of spinach either. I think I will sub sauteed mushrooms and will try low-fat evaporated milk for the cream. Sounds absolutely delicious! Can’t wait to try.
I made it last night and it was a HUGE hit. My super picky son asked for seconds yay! Thank you!! <3
Love this, don’t love spinach… If I omit it do you think any other components of the recipe will have to change too or should it be ok?!
Yes, you can omit the spinach and leave the recipe as is. You can also substitute kale if you’d like. Might as well sneak in as many veggies as possible! 🙂
I’m always frustrated by comments because everyone is excited to try the recipe but never come back and say how it turns out. I have to say, first, that you are my GO TO place for recipes and everyone at work thinks i’m this amazing cook based on all of my leftover-lunches. THANK YOU for all you do – my tummy greatly appreciates it!
that being said… this particular meal was a total flop. the sure kept seizing into a gravey-like substance, and even though i used FIVE cloves of garlic, and “heaping” measurements of spices… it had next to no flavor. If I were to try it again, I might use more 1/2 and 1/2 and butter, less milk, and skip the flour (healthy, I know).
That being said…. (again) i’m making another of your recipes tonight CAN. NOT. WAIT.
I did not cook this recipe, but my friend did. She shared the recipe and the leftovers at work. It was delicious. I am making it tomorrow.
I made this a few days ago and I also thought the sauce had no flavor. And my potatoes were still too hard even though I cut them up into tiny pieces. My husband said he liked it, but I don’t think I’ll make this one again. There are plenty of other recipes on this blog that I love so I’ll stick to those instead (like the Lemon Butter Chicken, which is a definite keeper!).
Use double the fresh thyme, basil and parsley. Add a little salt,
Pepper and sugar to the sauce. It makes a HUGE difference, the sugar. Brown the thighs well and make sure they are seasoned beforehand with basil, oregano, salt and pepper. This is out of this world! You have to tweak the sauce and quarter the baby potatoes.
I added 1/2 c dry white wine to the sauce, did a lot for the flavor!
I made this tonight and, granted, did make a few adjustments prior:
– boneless chicken breasts instead of bone-in, cut into strips
– seasoning the chicken with Montreal chicken seasoning
– fresh herbs in lieu of dried, including adding rosemary
– parboiled potatoes to avoid hard potatoes
– sautéed broccoli in addition to spinach
– Additional half and half, chicken broth, garlic (I really, REALLY love garlic) and butter to taste and desired consistency
The outcome was… pretty spectacular! Definitely a recipe worth playing around with a bit to put into the regular dinner rotation.
HI. How long was the cooking time with the breasts
Well I made it tonight, and it sucked. I’m upset at the poorly written recipe. I don’t appreciate Chunga’s haughty attitude on the FAQs saying it is my fault if it fails. I have been cooking for 2o years, and I even write and blog my own recipes.
I should have known that 25 minutes is in no way long enough to cook a pound of raw potatoes and almost raw bone-in chicken thighs. I had to double the cooking time, and I know it is not my oven.
Also, I could tell the sauce was going to be bland, so I added lemon zest, juice, and chicken broth. I salvaged what seems more of just a vague inspiration from the recipe at that point.
Yes, sometimes the home cook is at fault. But this is not the case here. It’s obvious that the recipe wasn’t tested properly, and a less-seasoned cook may have ended up with $15 of ruined, raw, bland food.
I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well. However, I understand that we all have different taste preferences, and I really appreciate your honest feedback.
Also
I think modifying the recipe to at least suggest that the potatoes may take extra cooking time would prudent. You do have a lot of good feedback, but there were also a LOT of commenters who wound up with raw potatoes. I noticed you didn’t respond to them. If you modified the recipe to at least mention this, everyone wins.
Thank you for your feedback, Sara! The notes (below the recipe) actually include this:
*Potatoes can be cut into thirds or fourths to ensure quicker cooking time.
I 100% agree with this. The potatoes came out raw and there is no way you can cook potatoes in the oven for 25 minutes and expect them to come out cooked through. I should have trusted my instincts and precooked the potatoes before adding them to the oven.
To make matters worse, the chicken and the sauce came out really bland. I would not recommend this recipe at all.
I’m sorry that you’ve had such difficulty with this recipe. However, potatoes can actually be cooked in 25 minutes if they are the appropriate size. But as always, please do what is best for you and your taste preferences.
Take a deep breath and choose kindness…its JUST a recipe.
I disagree with you. I used all fresh herbs, generously, so the sauce was not bland. I just intuitively knew that I had to cook the chicken and potatoes l9nger than 30 minutes, so after the 400* for 30 minutes, I turned the oven down to 375* for 20 more minutes. Chicken was moist and spinach and potatoes were great with the parmesan sauce.
Can this recipe be made ahead of time, say a day or two?
Unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment.
do you drain the chicken fat from the skillet before moving on to step #4?
Yes, if there is excess fat, please feel free to drain as needed.
Do you think sweet potato would be an acceptable substitute?
Yes, absolutely.
Great, thank you!
Oh why ruin it!
I let out an audible “oooh” at this recipe. Ultimate comfort food with a little twist, love it!
Looks amazing! One of my eaters won’t touch any chicken that’s not boneless though… how would that affect the cooking time?
Cooking time will have to be adjusted accordingly if boneless, skinless chicken breasts (or thighs) are substituted. But without further recipe testing, I cannot advise the exact cooking time – as always, please use your best judgment.
Made this for dinner tonight. It’s a keeper. Absolutely delicious will definitely make again !!
looks so delicious!
This sounds wonderful. Can it be made a day or two ahead of time or maybe frozen, then reheated when ready to serve?
Thanks,
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
Have you tried make ahead? We were discussing this – maybe prepare all herbs, spinach, potatoes, sauce, ahead of time. Then brown chicken an hour before and assemble? I hate having a messy kitchen before guests arrive. It doesn’t look as nice when reheated
I made everything in the am, assembled the chicken, spinach and taters in a casserole dish then put it in the fridge after it cooled. Same with the sauce, I let it cool and put it in the fridge. Come dinnertime, I reheated the sauce, poured it on top of the chicken, then threw it in a cold oven and turned it on. It took a little longer to cook, but my kitchen was clean come dinnertime!
Do we cook this in the oven uncovered?
I cannot believe you are talking about having to burn off calories and you lay this recipe on us, with not one but three irresistible ingredients: garlic, parmesan and cream.
Can’t wait to hear about Paris. You must come to the hometown of Prosper Montagné someday….
Sounds rich but cream and cheese is all protein!
Can you use chicken breasts instead?
Yes, absolutely.
I did this tonight with Chicken breast and it was a big hit! Next time I think I will double the spinach and add mushrooms!
I love your recipes. I made this last night. My results are not as pretty however. Is there a secret to browning the chicken skin and the seasonings staying on? I loaded the spinach and potatoes on top, covered with sauce it looked like a hot mess!
I recommend using a very well pre-heated pan to give it a good sear and that beautiful brown color.
Would you use boneless or with the bone in?
Either-or will work! 🙂
Made this last night and it was delicious. Next time would use boneless chicken breasts. I did par boil the potatoes. My family loved the potatoes and spinach so next time I will increase the amount of both of those too. Thanks for a great recipe.
I am confused by your recipe. The picture shows the browned chicken on top of the casserole. Your written directions say put the chicken on the bottom and cover with potatoes. Which way is correct? I know it can be done either way, but, what do you do?
Yes, you can do it either way, Sheryle – I simply nestled the potatoes in the crevices for photographic purposes.
Loving everything about this dish! The creamy sauce sounds incredible!
This looks so amazing! Must try it, Xx
Nikki | http://nikkibstyles.com/all-posts/audrey-hepburns-slutty-spaghetti
I love having so many great “go-to” recipes on your site. Especially chicken dishes. I eat a lot of chicken and there is never a redundancy in suggestions from you. When I have company coming to town or a last minute dinner party, your site is my saving grace!
You know, I love you’re recipes! I’m taking some chicken thighs out of the freezer right now to make this tonight. Thanks so much for another wonderful recipe!!
This looks wonderful! Can you substitute fat free half & half in the sauce? And, travel safely.
Yes, absolutely. And thank you! We made it back to LA this afternoon. 🙂
What’s the difference between roasting chicken and baking it ?
Krystal, here is a great article discussing the difference between the two terms:
http://www.thekitchn.com/whats-the-difference-between-roasting-and-baking-word-of-mouth-211695
Hope that helps!
Looks and sounds so good. Thank you and Happy Mother’s Day
I love how you’re food photos look so good that I want to eat the food, even though I’m vegan. Hahaha 😉 Love your blog Chungah!
I made this last night and I could not believe how damn Delicious it was! This is going into my regular rotation! You gotta try this it is delicious!
Making it now! Threw my asparagus in with it as a side! So excited!
Did you bake the asparagus in with the chicken
What about the asparagus, also can I freeze this before or after prep? Before or after baking…? Please reply to my email also…(asap)
I made this tonite and I used boneless chicken breasts, 3 large ones. I had to cook longer than 30 mins, almost an hour…I guess my oven stinks but after 30 mins I turned the heat down to 350 and then 325 so it didnt burn off the sauce. I wish I could post a picture because it was great!!! My bf ate a huge piece of chicken. At first i gave him a half piece but it was so good that I gave him another half. The chicken breast was very large and thick.
I have currently put my dish back in the oven because when I served it after cooking for 30 minutes, the chicken was pink inside and the potatoes were raw.
That is why you use a thermometer to test meat for doneness, ALWAYS.
Hi there – same. I would recommend that the person who posted this be very specific to potato size if they keep the original time and temp in the recipe or make accommodation to reflect that potatoes do take longer. I had baby potatoes cut into small sizes and they were nowhere near done at the 30-minute mark. I dropped the temp down to 375 degrees after that to try to prevent the thick sauce from evaporating more and added another 1/4 to 1/2 cup of chicken broth to the mix. I had the dish in at the extra 375 degrees for at least 15 more minutes.
Thats why its good to know how to cook! I’ve made this dish twice in one month and my guys all love it!!! Yes I had to cook it longer but I know this can happen and I deal with it no problem. This dish is deffinately going to be a keeper in our house!
The first time I made this, I also had problems with the potatoes being under done. The next time, I just boiled the potatoes for about 10 minutes, drained them, & completed the recipe. It came out perfectly!