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
Did you make this recipe?
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This looks wonderful! Can you substitute fat free half & half in the sauce? And, travel safely.
Yes, absolutely. And thank you! We made it back to LA this afternoon. 🙂
What’s the difference between roasting chicken and baking it ?
Krystal, here is a great article discussing the difference between the two terms:
http://www.thekitchn.com/whats-the-difference-between-roasting-and-baking-word-of-mouth-211695
Hope that helps!
Looks and sounds so good. Thank you and Happy Mother’s Day
I love how you’re food photos look so good that I want to eat the food, even though I’m vegan. Hahaha 😉 Love your blog Chungah!
I made this last night and I could not believe how damn Delicious it was! This is going into my regular rotation! You gotta try this it is delicious!
Making it now! Threw my asparagus in with it as a side! So excited!
Did you bake the asparagus in with the chicken
What about the asparagus, also can I freeze this before or after prep? Before or after baking…? Please reply to my email also…(asap)
I made this tonite and I used boneless chicken breasts, 3 large ones. I had to cook longer than 30 mins, almost an hour…I guess my oven stinks but after 30 mins I turned the heat down to 350 and then 325 so it didnt burn off the sauce. I wish I could post a picture because it was great!!! My bf ate a huge piece of chicken. At first i gave him a half piece but it was so good that I gave him another half. The chicken breast was very large and thick.
I have currently put my dish back in the oven because when I served it after cooking for 30 minutes, the chicken was pink inside and the potatoes were raw.
That is why you use a thermometer to test meat for doneness, ALWAYS.
Hi there – same. I would recommend that the person who posted this be very specific to potato size if they keep the original time and temp in the recipe or make accommodation to reflect that potatoes do take longer. I had baby potatoes cut into small sizes and they were nowhere near done at the 30-minute mark. I dropped the temp down to 375 degrees after that to try to prevent the thick sauce from evaporating more and added another 1/4 to 1/2 cup of chicken broth to the mix. I had the dish in at the extra 375 degrees for at least 15 more minutes.
Thats why its good to know how to cook! I’ve made this dish twice in one month and my guys all love it!!! Yes I had to cook it longer but I know this can happen and I deal with it no problem. This dish is deffinately going to be a keeper in our house!
The first time I made this, I also had problems with the potatoes being under done. The next time, I just boiled the potatoes for about 10 minutes, drained them, & completed the recipe. It came out perfectly!