Chicken and Potatoes with Garlic Parmesan Cream Sauce
by Chungah
This post may contain affiliate links. Please see our privacy policy for details.
Juicy, tender chicken and potatoes, sneaked-in greens and the most irresistible garlic parmesan cream sauce! Budget-friendly and impressive!
Featured Comment
I have been using this recipe for years! At least 5! I have tried this with all sorts of chicken (boneless skinless thighs are our favorite, but mostly for ease of cutting with 4 younger kids), but what I came here to say is TRY THIS WITH SWEET POTATOES! We like it with regular, but we substituted one time because it’s all we had and we never went back! Sooo yummy. We dice ours into smaller cubes and layer at the bottom of the dish, making sure chicken and sauce cover/coat the potatoes, and we don’t have a problem with undercooked. It’s delish!
Why you’ll love Chicken and Potatoes with Garlic Parmesan Cream Sauce
- Complete meal-in-one. This hearty chicken dinner has it all! And the potatoes and spinach (or any other leafy greens) are baked right in, soaking up all the flavors of liquid gold (aka pan juices).
- Includes the most heavenly, dreamy cream sauce. This is a cream sauce made of dreams – rich, silky, garlicky and just so so good, coating the chicken and potatoes oh-so-perfectly.
- Impressive and budget-friendly. Using bone-in chicken thighs is inexpensive and so impressive for weekend company or visiting family (added bonus: dark meat is much more flavorful and juicier than white meat).
- Plenty of leftover sauce. The gift of leftover sauce can only mean one thing – you can toss with pasta, toss with rice, toss with all of the things. Or sop with all the crusty bread (my personal favorite).
how to make Chicken and Potatoes with Garlic Parmesan Cream Sauce
- Make the cream sauce. Firstly, make the garlic parmesan cream sauce until the desired consistency is reached (heavy cream will yield a richer sauce). If the sauce is too thick, add a splash of half-and-half.
- Prep the chicken. Pat the chicken dry with paper towels and season with Italian seasoning, salt and pepper.
- Sear the chicken. Cook the chicken until the skin is golden brown and crispy, working in batches as needed to avoid an overcrowded pan.
- Wilt the spinach. Stir in the spinach until wilted in the pan juices.
- Bake. Add the chicken, potatoes, spinach, and cream sauce to a 9 x 13 baking dish, baking until the chicken is cooked through (165°F) and the potatoes are fork-tender (larger-sized potatoes will take longer to cook through).
- Serve. Lastly, spoon over some of the leftover sauce on the chicken and potatoes. Garnish with parsley and serve with crusty bread or dinner rolls for sopping.
What cuts of chicken work best in this recipe?
- Bone-in, skin-on chicken thighs: This is the gold standard in a recipe like this, yielding the most flavor as the skin will naturally self-baste the meat as the fat renders, preventing the chicken from drying out.
- Bone-in, skin-on chicken breasts: This is a great option for those who prefer white meat, but will require a longer cook time.
- Boneless, skinless chicken thighs or breasts: This will cook much more quickly than bone-in, but without the skin (baster) and bone (retains moisture), there is a higher risk of drying out and becoming tough and rubbery when overcooked.
pro tip
Use baby potatoes.
Baby potatoes are ideal here to ensure that they cook through at the same rate as the chicken, yielding evenly cooked, crisp-tender potatoes. Baby potatoes also require minimal prep time and do not require peeling. If using larger potatoes, cut into smaller, uniform pieces to ensure even cooking until soft and tender.
what to serve with Chicken and Potatoes with Garlic Parmesan Cream Sauce
Chicken and Potatoes with Garlic Parmesan Cream Sauce: Frequently Asked Questions
Can I use fresh herbs instead?
Absolutely! But because dried herbs are often more potent and concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
What is half and half?
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.
What can I substitute for the spinach?
Kale, cabbage, swiss chard, and collard greens are all excellent subs.
How can the potatoes be done at the same time as the chicken?
If using baby potatoes, cut them in half. If using larger potatoes, cut them into small 1/2-inch pieces. For those who prefer softer potatoes, parboil the potatoes for 5-10 minutes before adding them to the baking dish.
How can I store leftovers?
Leftovers can be stored in an airtight container in the fridge for 3-4 days, reheating in the oven at 350°F, covered in aluminum foil, until warmed through.
Chicken and Potatoes with Garlic Parmesan Cream Sauce
Juicy, tender chicken and potatoes, sneaked-in greens and the most irresistible garlic parmesan cream sauce! Budget-friendly and impressive!
Video
Ingredients
- 6 bone-in, skin-on chicken thighs, patted dry
- 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 bake 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.
Equipment
Notes
- Bone-in chicken will be juicier. While boneless, skinless chicken thighs can be used with a shorter cooking time, bone-in will be juicier and have extra flavor.
- Pat the chicken dry. Use a paper towel to thoroughly dry the chicken, blotting on all sides before seasoning. Wet chicken will cause it to steam, making it impossible to form that golden brown crust.
- Brown the chicken first. This will add all the extra, deeper flavors here, sealing all the juices inside, and keeping the chicken nice and crisp while baking.
- Parboil the potatoes (optional). If you prefer ultra-soft potatoes or larger-sized potatoes, parboil for 5-10 minutes before adding to the baking dish.
- Add in leafy greens. This is a great recipe to sneak in added nutrition for those picky eaters. Spinach, kale, collard greens, swiss chard, or arugula are all great options.
- Make it richer (or lighter). Heavy cream will have a higher fat content than half and half or milk, yielding a thicker consistency. Swap out the half and half for heavy cream for a richer sauce, or whole milk for a lighter sauce.
- Freshly grated Parmesan goes a long way. Pre-packaged shredded cheese contains anti-caking agents that can hinder their ability to melt smoothly. Freshly grated cheese is always best, melting more smoothly and evenly, and creating a far superior cream sauce.
- Serve with crusty bread. Serve with all the homemade crusty bread for dipping, sopping and dunking!
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
This is a STUNNING looking recipe – the browned chicken is very prominent once the dish is cooked. This is a time consuming recipe however. Any tips for make ahead? Or can you make ahead and simply reheat? Respectfully yours…..
Yes, you can reheat as needed.
Delicious!!!! Was a hit with the family, I had no left-overs. Will make again soon. Thanks for the recipe!
Can you use all fresh herbs for this recipe or do you have to use the dry ones specified?
Yes, you can absolutely use fresh herbs! The ratio for fresh to dry herbs is typically 3:1.
Thanks for the reply. My family loved it. We took suggestions above and added mushrooms when see sautéed the spinach.
Made this twice and it’s been a hit! Made a couple of substitutions / edits: (1) used chicken stock instead of broth (richer flavor); (2) subbed whole milk for the half and half (sauce is a bit thinner but still very good); (3) added some rosemary to the chicken; (4) pre-roasted potatoes in a little olive oil and italian seasoning for 10 min in oven while preparing rest of dish — helps make sure they’re fully cooked. Could also par-boil as some comments have suggested. Also, I use the bagged Kraft parmesan cheese since that was all i had available — and it still tasted great!
What an amazing simple dish! I bought boneless by accident but turned out great! Just had potatoes night before so made rice on the side& spooned sauce on after, yummy! Thanks so much for turning every day boring chicken into heaven!!
I have made this twice now, and it is absolutely delicious! My husband said it is the best chicken dish he has ever eaten. I used very small gourmet Dutch potatoes as called for in the recipe, so they were cooked through fine. I did use heavy cream instead of half and half, that’s the only thing I did differently.
I have all of ingredients BUT half and half /heavy cream. I do have whole milk. Due to the weather situation we’re having in Louisiana right now, flooded..curfews, I can not leave my home. What can I do/use?
I REALLY want to cook this for supper tonight/NOW.
HELP
You can substitute whole milk.
I made an extra pan of sauce to drizzle over the finished product on our plates. (My husband is a “smothered and covered” kind of guy.) Will definitely make again as well as revisit for more awesome recipes as I’m new to Chungah’s magic!
Love this! Made it for the first time this evening and I’m told by my teenagers that it is a keeper! I made a few changes by doubling the amount of spinach and adding sautéed mushrooms. Also, I made an extra pan of sauce to drizzle over the finished product on our plates. (My husband is a “smothered and covered” kind of guy.) Will definitely make again as well as revisit for more awesome recipes as I’m new to Chungah’s magic!
I made this tonight and it so yummy. I omitted the spinach and used chicken breast instead. I do recommend cutting the potatoes into small bites so they will cook by the time the chicken is finished. Recipe is a keeper!
Can I get an opinion on making this more paleo friendly? I know I could sub cauliflower for potatoes. Do you think coconut flour would sub for the flour? Or do you know of a different substitute? Thank you for your site. My family loves your recipes!
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.
Is it normal for the sauce to separate in the oven or did I do something wrong?
Oh no – that shouldn’t be happening at all! Perhaps your heat was set too high?
My sauce separated in the oven as well.. still very good but oily. I did cook it 20 minutes longer than the suggested cook time because I wanted to make sure the potatoes cooked all the way. That may be what caused it, I will try again and use the suggested cook time to see if that helps.
My sauce separated as well (probably because I had to bake it for 50 minutes for chicken to be cooked through – and quartered potatoes were still under-done). Next time, I will use smaller pieces of chicken breast and throw the potatoes in the oven while I sear the chicken and wilt the spinach. But there will definitely be a next time, because even with the sauce separated, it had fantastic flavor!
Wow this is good! Yummy in my tummy! I added a splash of white wine and some diced onions. I also microwaved the potatoes for a couple mins after reading other reviews.
Excellent, thanks for another great recipe.
I made this for my hubby…I have no idea how long I left it in the oven, but the veggies were cooked and the chicken was a little brown looking, but still tasted wonderful! I didn’t have any spinach, so I added baby carrots and green beans- delish! I was a little worried about the sauce becoming too thick so I added more liquid- that was a mistake. The veggies and chicken released a good amount of liquid, so the flavors of the sauce would have been just right if I had left it alone! I will be making this again- and following the directions more closely!
Very good; I will be making it again!
Absolutely delicious. My only recommendation would be to add the wilted spinach 5 minutes before removing from oven. This will prevent over cooking the spinach and also allowing more baking time (about 45 minutes) so that the potatoes can cook longer. 30 minutes is not enough time to cook the potatoes even though I cut mine about 1″x2″ or smaller. This recipe is definely a keeper.
First of all, I love your recipes! I have this in the oven and this sauce is amazing. I can’t wait to eat the finished product. Seriously, I wanted to drink the sauce like soup before I poured it on the chicken. So good! I found myself wondering what else I could use the sauce for.
I havent made this but hate the frying of the chicken on the stove. Messy. Can the whole thing be baked in the oven for an hour, this would also address getting the potatoes cooked which doesn’t seem to work in the orig recipe.?
Patricia, I find that this is best when the chicken is initially seared, which really allows the flavors to caramelize and come together. But as always, please do what is most comfortable for you to suit your preferences.
I made this last night and both my husband and I loved it. I cut the potatoes into small-ish chunks and it required about 35-40 minutes of oven time. Very good; I will be making it again!
This was a WINNER, WINNER CHICKEN DINNER! We loved it. I made a few adjustments, as I typically do. I used my 12″ cast iron skillet for the whole process. I browned the chicken, then made the gravy with 2% milk because it’s what I had on hand. It turned out fine! Then for the veggies I used the red potatoes, cut a vidalia onion into large pieces, along with several baby bella mushrooms I needed to use up. Once the sauce was done I, spooned it into a bowl, put the chicken back in the pan along with the spinach, potatoes, onions and mushrooms, then poured the sauce over all of it. Sprinkled with a little more Parmasean cheese and had to bake for 45 minutes for potatoes to be done to our liking. But nothing suffered for the extra time, except our hungry tummies. We will definitely be making this again!
did you sauté the veggies first? as in was it 1. brown chicken and remove. 2. sauté veggies. 3. make sauce “gravy”. put it all back in?