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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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 !