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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This was so good! Doubled the spinach, and browned the potatoes face down, and used fresh herbs. Husband and 7 year old twins gobbled it up!
Made this last night and this was amazing. I too used more seasoning but we like a lot of flavor in my house, definite keeper. THANK YOU…..
Can you clarify something please?
I printed this recipe on May 13th and it called for 1.5 cup milk (4th ingredient for sauce), but now I see chicken broth. Which ingredient had you used?
I tried this recipe using milk and it was amazing. I also used a rounded 1 TBSP for the chicken and close to 1TSP each of the dried herbs in the sauce. The smell in the whole house was gorgeous.
Due to time constraint, screaming toddler, ingredients on hand etc I used frozen crushed garlic cubes, (thawed/Pressed) frozen chopped spinach, and accidentally let sauce get a bit thick… Was a household hit! The sauce over the potatoes became and baked cheesy awesomness.
I used my 12″ cast iron pan for all the searing and sauce making, even after cleaning up the pan, it smells great.
I seared each boneless/skinless thigh side longer: 3/3/2/2 and oven bake time was the same as recipe. I’m a a bit overly concerned for food illness from past food misadventures. Chicken was still tender and no knife needed to eat.
We had family over to help with some construction and they got a chance to try my 2nd batch – this is a winner for both my family, the In-laws, and cousins.
Thank you, your blog is helping me become a better, more confident cook.
Suzanne, the recipe has been updated. I have tried both milk and chicken broth and found that chicken broth yielded better results, but if you prefer the milk version, you can use that instead – it’s up to you! 🙂
Hi. Made this tonight. For us the amount of herbs overwhelmed the dish. Will try again but with less tyme and basil. I ended up just picking out the chicken and potato so not to get too much sauce. Apart from that it was nice.
I cooked 5 thighs and found 45-50 min bake time was more accurate for chicken to be cooked and potatoes to be edible. I even cut my potatoes in 1/6ths. Flavor of sauce delish.
I agree. Cooking this right now and 35 minutes gave me raw potatoes and chicken breasts. Cooking for another 25. The sauce is amazing though
That cooking time seems more accurate with boneless skinless chicken breast. If you get chicken with skin and bone it will take longer. I am attempting to try this tonight. I love the reviews. I will boil my potatoes haha.
This looks delicious, I’ve never heard of the brand of potatoes you mentioned, can your use russet or red potatoes?
Yes, absolutely.
I love this but the cream sauce makes my thighs start screaming! I lightened it up by replacing the cream sauce with puréed steamed cauliflower and mixed that with the chicken broth, Parmesan and garlic. It made a great ‘cream’. ahhhhmazing!!
Fantastic recipe! My husband loved it. Sauce was amazing. Thanks for sharing!
Hi, I plan on making this dish this weekend. What do you suggest for a side dish.
Thanks!
You actually don’t need a side dish since you have the potatoes and spinach baked right in – that’s the beauty of this dish! 🙂
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!
Hi… Chicken broth? = Stock? Or tin chicken soup I’m a bit lost with your terminology … TIA…
Tracy, here is a great resource discussing their differences. Hope that helps!
Chungah!! Omg!!! This recipe was SO amazingly delish!! My 4yo and husband absolutely LOVED it! And the sauce?!! HOLY SAUCE!!! It was perfection! This recipe will DEFINITELY be on repeat in our household! Thank you for sharing, you truely have a gift!!
Thank you for the quick response, I have this ready for oven now. I”m new to your site but I love what I see.
Are you supposed to cook this covered or uncovered?
Uncovered. Recipes will typically specify if a cover is needed.
This was amazing ! My 1, 3 and 9 year old ate it too !
Thank for sharing
I’m so glad! 🙂
I made this tonight and the potatoes were not cooked enough. I cut the potatoes bite sized too. Flavor was great. I will parboil the potatoes if I make this again.
Awesome dish definately a keeper the parmesan garlic cream butter they are all friends well done ….loved it
This looks amazing. Is the Italian seasoning the dry Italian dressing seasoning or the Mccormick Italian seasoning blend?
McCormick Italian Seasoning can be used.
Even after following your blog site for years, I just noticed that you put the required ingredients & directions side-by-side, making the prep a whole lot easier. Thank you, dear Chungah!
Not a fan of spinach either. I think I will sub sauteed mushrooms and will try low-fat evaporated milk for the cream. Sounds absolutely delicious! Can’t wait to try.
I made it last night and it was a HUGE hit. My super picky son asked for seconds yay! Thank you!! <3