Chicken and Potatoes with Garlic Parmesan Cream Sauce
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Crisp-tender chicken baked to absolute perfection with potatoes and spinach. A complete meal in one!
Au revoir, Paris! It’s been an amazing week, but it’s time to get home so that I can burn off all these macarons, baguettes, hot chocolate, and falafels. Not to mention that massive Nutella-banana street crepe I had in the middle of the night.
But before I head to the airport for a 12-hour flight back home, I really need to share this with you: my newest chicken recipe yet with a garlic Parmesan cream sauce that will blow. your. mind.
You also have your potatoes and spinach baked right in for a complete meal in one. See, aren’t you happy that I’m coming back? This just means I’m making more chicken recipes the minute I hit LA.
Chicken and Potatoes with Garlic Parmesan Cream Sauce: Frequently Asked Questions
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.
Kale, cabbage, swiss chard and collard greens are all great subs.
Chicken and Potatoes with Garlic Parmesan Cream Sauce
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1 tablespoon Italian seasoning
- Kosher salt and freshly ground black pepper, to taste
- 3 tablespoons unsalted butter, divided
- 3 cups baby spinach, roughly chopped
- 16 ounces baby Dutch potatoes, halved*
- 2 tablespoons chopped fresh parsley leaves
For the garlic parmesan cream sauce
- ¼ cup unsalted butter
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth, or more, as needed
- 1 teaspoon dried thyme
- ½ teaspoon dried basil
- ½ cup half and half*
- ½ cup freshly grated Parmesan
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 400 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
- Season chicken with Italian seasoning, salt and pepper, to taste.
- Melt 2 tablespoons butter in a large cast iron skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
- Melt remaining 1 tablespoon butter in the skillet. Stir in spinach and cook, stirring occasionally, until it begins to wilt, about 2 minutes; set aside.
- Place chicken in a single layer into the prepared baking dish. Top with potatoes, spinach and garlic Parmesan cream sauce.
- Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
- Serve immediately, garnished with parsley, if desired.
For the garlic parmesan cream sauce
- Melt butter in the skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
- Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes.
- Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more half and half as needed; season with salt and pepper, to taste.
Video
Notes
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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!