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