Chicken and Potatoes with Garlic Parmesan Cream Sauce
This post may contain affiliate links. Please see our privacy policy for details.
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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
In the oven and smell Devine. Just pouring a wee glass of white wine to complete the dinner for tonight. Thank you for another great recipe.
Sharon, I am a day after you! In the oven and having a glass f wine. It smells amazing!
I have made this recipe several times following it exactly as is and it’s always a hit with the whole family! One of our favorites! Tonight I added mushrooms and it was SO good!
Do you think it would be okay to make the sauce the day before and poured on top later to throw in the oven and bake? Trying to make the week nights as easy as possible. Thanks!
DELICIOUS! I used 3-4 thin sliced chicken breast, cayenne pepper instead of black pepper, 1/2 potatoes recommended considering another review to double the sauce. So good! Only other thing I personally would do differently is add more spinach.Thank you for sharing!
Made this for supper tonight and it was an easy recipe that was delicious. My son loved it and said this you can make again…it was a good supper. I will make sure I pin this recipe.
Amazing recipe, especially the sauce. Was a BIG hit with our guests AND toddler.
This recipe got thumbs up all round at our table! I added some white wine to the garlic mix which added a nice flavour. I didn’t have any spinach but used beetroot leaves from my garden and it worked well. Definitely a keeper, thank you 🙂
This turned out really good. My husband said it was delicious. I made it as stated except for putting the cut up potatoes mixed with a little olive oil on a baking sheet and in the oven while I made the rest. I cooked the combined ingredients for 30 minutes at 400 degrees and it was perfect.
Delicious! I really enjoyed it. It’s very rich so plan your side dishes to be light and refreshing?
The sauce was delicious when i tried it before adding it on top of the chicken. I feel the grease from the thighs thinned the sauce out and made it separate. I did have to cook longer b/c of the potatoes not being done. Next time I’ll use chicken breasts to make it healthier for me to eat and I’ll pre cook potatoes a lil. Might also add mushrooms and more spinach. I did put a ton more garlic than it called for and I also doubled the sauce and used a bigger roasting pan so there would be room for everything. I just couldn’t get over the grease and seeing it in the pan mixing with my delicious sauce. Will still make again with changes.
Delicious recipe. Husband loved it and the sauce was a hit. Thank you!
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.
Do you peel the potatoes or just leave skins on?
What type of potatoes can you use if you can’t find Dutch
Yukon gold! Russet will fall apart.
Really liked this, but I find it needs more like 40 minutes for the potatoes to not be undercooked. I also tried it with boneless/skinless thighs since that’s what I had on hand, and it still turned out great! Easier for serving to my kids without the bone too.
Absolutely DELICIOUS!!! and I’m not even a great cook. lol
This dish is absolutely delicious. The chicken and potatoes are so flavorful. I will definitely be making it any. I did parboil the potatoes and I baked it at 375 for one hour.
Super Delicious! I added a little chicken broth to bottom of dish before pouring the cream sauce b/c I was nervous about undercooked potatoes and it was fine/delicious. Also used 2%milk instead of 1/2&1/2. Probably tripled the garlic. :-). Will definitely be adding this to the rotation.
Great recipe! Family loves it! Compatible with a restaurant dish.., that delicious. Just put chicken and potatoes into the oven raw . No issues! Cook for awhile while I prepare the spinach and sauce! Add mushrooms. Also do half and half with yams. Don’t need 1/2 and 1/2 milk. Regular milk is fine. Also use lactose free. Milk. Can’t really screw any up! Always tastes amazing! Thank you
My guests loved it! How much you say? They begged for the recipe.
This recipe has become a staple in our house! I get asked for it about once a week! It’s an awesome recipe as is; but I wanted to share a few changes we made in case they interest others 🙂
1. We use chicken breast. It would probably be better with thighs, as written, but our family buys meat in bulk and we don’t typically have thighs on hand. Even with breast meat, I’ve never had the chicken dry out or be weird at all (which we all know can sometimes happen).
2. We add carrots with the potatoes. Just adds another vegetable to make the “side dish” part of this dish go further. We use Yukon Gold’s because the baby dutch potatoes at our local store aren’t always the best quality.
3. We add a pinch of salt and garlic powder to the spinach as it wilts. Definitely adds a dimension of flavor.
4. We double the sauce. We’re sauce-y people, so we double the parmesan cream sauce amounts so there’s extra.
But seriously, even without all our changes, it’s a great recipe. I totally recommend trying it!
Just amazing. Will definitely make this again and again.