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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I love your recipes and this one certainly didn’t disappoint! The chicken turned out amazing and the sauce was delicious. Easy and simple to make, will be making this one again!
For the people, who said their potatoes weren’t done, I cut mine into fourths and baked the dish for 35-40 minutes. I think it really depends on your oven.
Just made this dish…It was wonderful!!! This recipe is definitely a keeper!!! Thank you!!!
your recipe says to eat this immediately, does this not do well for leftovers??
This is best when served immediately, but can also be reheated as needed.
This was really good. The sauce was amazing, and I could eat the spinach all day. However, I think you definitely have to cut the potatoes into smaller pieces. I halved mine and they came out really undercooked. Live and learn – for next time!
Made this last night and it was very good! Fairly easy and came together fast. The only thing I will do differently next time is to put the potatoes in the microwave 5 to 10 minutes to ensure they are done. This is going in my faves collection. Thanks for sharing!!
This was a delicious dish. I cooked the potatoes until they were slightly soft to be sure that they would be cooked before adding them to the other ingredients.
I used a big bunch of spinach instead of loose baby spinach because it is cheaper.
Mushrooms would be a good addition.
I would make this again. It’s very yummy.
I’m looking forward to trying some other recipes on your web site.
Made this tonight and was so very pleased! I used boneless chicken breast but otherwise followed the recipe. I will be making this again when my hubby is home!
Made this tonight for supper. Would not change a thing. I did double the recipe so that I had leftovers. Might add mushrooms next time. Very,very delicious. I mean it is dam delicious!!!
The addition of mushrooms sounds amazing!
Hi, making this right now. Missed the potato footnote at end – so chicken is almost done, potatoes are half done, sauce is starting to separate. My solution – I put the chicken on a sheet pan, the potatoes back in the 9×13, and pored the sauce into a skillet. I can spice up the sauce, pull the chicken out in a few, and let the potatoes keep clink until done. Emergency recipe surgery! LOL. It will all go on the same platter, just more dishes. Tastes good so far.
I thought this was absolutely delicious! After reading the reviews, I made sure to parboil the potatoes, and the 30 min in the oven was great. I also added mushrooms after sautéing them. I used 3 heaping spoonfuls of minced garlic and it didn’t seem to be too much/too little.
The sauce is AMAZING! So so so good. I had to run and look for bread to soak some of it up!
Next time, I think I might make a rice side dish (and skip on the potatoes) or keep the potatoes and have a nice piece of French bread ready for dipping! I would also be interested in using a chicken breast, but wouldn’t know how to adjust the time.
My boyfriend and I ate it up, and I took it to work and haven’t been able to concentrate otherwise!!! I think it will be just as good today and I cannot wait.
We made this meal for family dinner last Saturday. Took us a bit longer for preparation and for cooking time. about 1.5hrs in total.
also, small red potatoes (cut into fourths!) were still a bit hard after about 50 min of baking!
but it wasn’t a big issues for us.
The sauce (gravy alike) turned to be really delicious 🙂
Also, we added one chopped brown onion to step. 4, just cooked, stirring it for 1 minutes before adding the spinach.
Thank you for the recipe!
We will be doing it again, just allow for longer time for cooking and preparations :-))
Can you please tell me what half and half is? I am u. Australia and not sure what this is.
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.
I’m so looking forward to making this (with the milk and heavy cream I have on hand), but not sure about your description of half and half (at the end of the recipe and in this reply). You say it’s EQUAL parts, but 3/4 cup does not equal 1/4 cup and 2/3 does not equal 1/3. So do you just mean half and half is PART milk and PART cream and not really EQUAL parts, or should I make them equal: 1/2 cup = 1/2 cup? Thank you so much for clarifying!
Yes, half and half is equal parts milk and cream, but I find that adjusting the amounts ever so slightly (3/4 cup whole milk + 1/4 cup heavy cream) can create a heavier and richer taste. You can read more about it here. Hope that helps!
Will this recipe still be good with boneless chicken breast?
I meant to say boneless chicken thighs.
Yes, absolutely.
This was absolutely delicious!!! Seriously amazing!
Yummy!
I’m super stoked about the sauce. It was fantastic when I tasted it before pouring it over the chicken and potatoes. Not so stoked about the cooking time. I cut the potatoes into small pieces so they would cook as the chicken finished (I used chicken breast, slightly seared before adding to the casserole dish). I’m in the oven 20 minutes already and my potatoes are rocks. I’m worried about over-cooking the chicken – and having underdone potatoes. I might try giving the potatoes a turn in the saute pan prior to adding to the casserole next time. Worth trying again.
mmmm looks amazing im gonna half to try it !
I’m making this as we speak (as I type?). I had to make a couple changes based on ingredients I have…or don’t have, I should say. I only have skinless, boneless chicken breasts, which is odd because I usually always have thighs and/or drumsticks. I also don’t have spinach or basil and i used half 2% milk and half light cream and used red skinned potatoes. It’s been in my oven for 40 minutes. I just had to sample the chicken and sauce and it is absolutely delicious! I can’t wait until dinner tonight. My issue is the potatoes – if I mal this again, I think I will parboil then because right now, 40 minutes later, they’ve barely begun to soften. I’m going to make a side of rice pilaf (because I don’t like potatoes) and trying to decor between corn or green beans.
Forgot, I also added 1/4 cup white wine (chardonnay, to be specific) as I was preparing the sauce. Delicious!
Can this be done in the slow cooker?
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!
Hi Holly did you try this in slow cooker and if so how did it come out please ??
This prepares so quick you really don’t need a slow cooker. It heats up great the next day if you are lucky to have leftovers!
I just put this in the oven. Started cleaning the counters and there sat my Parmesan cheese. I sprinkled to on top and let it get melty then I flipped the chicken over so that the cheese is now under the thigh and they are still skin side up. I like the flavor I have taste tested so far
Ok I totally screwed up this recipe and it was still DELICIOUS. found the spinach in the fridge when I was cleaning up after dinner