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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Loved this dish! So did my husband . Only wish that Nutritional info was included..
Love this meal! Flavor is outstanding, the only thing I changed – added double spinach. I have also made this with shredded brussels sprouts instead of spinach.
I make this alot. I Love this, its really Good!
This was really tasty! I thought the sauce would be too rich but it was just right! And I even made the mistake of not adding enough butter when making the sauce. Thank you for the recipe!! The only thing I had to do different was use boneless skinless chicken thighs.
I make this without potatoes. It’s delicious and everyone loves it
You need to drizzle diced potatoes in olive oil and bake at 425 for 15 mins at least prior to adding to casserole dish w rest of ingredients! And double the amount of garlic. Will try again!
Just finished eating this delicious dinner. The sauce was to die for and even though the recipe had several steps it was easy to do. I did use skinless breasts instead of thighs and pounded them thin so they cooked faster. I also partially cooked the potato cubes in water in the microwave just to get them going. This is good enough for company and I’ll definitely be making regularly. Thanks!
Saw this on instagram this week and decided to give it a go. It’s amazing! I used stock instead of broth as I didn’t have broth on hand, and used closer to 3/4 cup of half & half. Will definitely make again!
Saw this in my email this week. Made it last night – used chicken breasts (what I had on hand) and while I was concerned they’d be dry, they were ver moist. So delicious and definitely company worthy! Thanks for such a great recipe.
Made as per except:
-doubled the cream sauce
-sauted mushrooms after browning the chicken
-deglazed pan with about 1/2 cup white wine
Delish!
Can you substitute arugula greens for the baby spinach?
can you use Greek yogurt for the half and half
Absolutely incredible. Didn’t change a thing! The sauce is so delicious! Everyone loves it!
So glad I found this recipe! We loved it. I did make a few modifications: I quartered an 8oz. package of baby bella mushrooms, and gave them a head start in the oven, roasting with the potatoes for about 15 minutes while I seared the chicken and made the sauce. I also did not saute the spinach – I laid it out on a plate and then put the chicken to rest on it after it was seared, which wilted it slightly, and then I just added it to the potatoes + mushrooms in pan with the chicken and cream sauce. 30 minutes later, everything was cooked perfectly. Will definitely make again.
*Also, my chicken thighs were boneless/skinless; and I did deglaze the pan with a little chardonnay after searing them and before starting the sauce
Thanks for adding that you did boneless/skinless chicken thighs, as I was wondering if those would turn out just as good.
I wish this recipe had included nutritional information.
great receipe but how dare you make me sit through a 5 min advert for. network connectors i have zero interest in 🙁
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I used chicken breasts and added onion with the garlic. This sauce was out of this world! Next time I’ll also include mushrooms. Just seems like they would go well and increase the veggies.
One small thing to simplify steps. I didn’t set my spinach aside. I went ahead and put it on top of the chicken.
That is delicious! Loved it.
My family loves this recipe! We make it often and it’s always amazing.
Worthy of royalty. Amazing flavor and will serve this at any dinner party. Love all of your recipes. And the guys in my life love them too. Thank you.