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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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…