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 was SO good! I used russet potatoes because I have no idea what Dutch potatoes are. Lol. I cut them into 1” pieces and roasted them in the oven while I prepared everything else. They came out perfect. I also used frozen spinach thawed out and chicken quarters. The chicken was super tender, the potatoes were crispy and flavorful. I love this dish!
This was a great one dish meal! My family loved it. The sauce is so tasty that my daughter wants me to make it for her to put on pasta! Thanks for a great recipe.
We made this yesterday and it is AWESOME! Easy to make, makes a huge amount, and we added sliced portobello mushrooms in with the spinach to saute. 3-5 Great addition!! My hubby LOVES it!!
This recipe is a hit with everyone I serve it to. I love it because I can prep this the hour before company comes and throw it in the oven. When they arrive, dinner is already in and my kitchen is cleaned up so I actually have time to mingle with a drink instead of slaving away while everyone else is chatting. (When I make for company, I usually double or triple it and increase the baking time to an hour because of the quantity fyi.)
Something I do to avoid the undercooked potatoes issue is cut up the potatoes and throw them in the oven on a baking sheet while I’m doing the rest of the dish. They get completely cooked and browned by the time I’ve done everything and this actually makes them amazing. I throw them when called for (overtop of the chicken) and they get double baked this way. This actually leaves them with a nice outer crisp and super soft inside. People always ask how I got my potatoes to be so good. The sauce is incredible.
No changes whatsoever to this recipe (with the exception of just cooking the potatoes while I prep). Though I have done this with boneless, skinless chicken breasts with just as amazing results. I usually have to double or triple this recipe because this is one of the few dishes everyone wants leftovers of the next day.
Thank you for the amazing recipe!
When you make it with boneless skinless thighs do you adjust the cooking time at all?
Carla, I made it with boneless skinless thighs tonight and did not need to adjust the cooking time.
What a lovely dinner! Thumbs up all around, and that’s hard to come by! The sauce is so delicious and the fact that potatoes were in the same dish was very clever indeed. It took me a little longer to make this first time but I’m sure I’ll breeze through it the next time.
This is my husband’s favorite meal. We call it chicken and taters lol! We just add a little more broth, 1/2 and 1/2 and parmesan cheese to make a little more sauce but other than that, the recipe is perfect!
I made this for my family last night and everyone loved it! I was anticipating a large amount of leftovers, as there are only 3 people in my family, but we ate all of it. I can’t wait to make this again. It is definitely a new family favorite. Delicious. Thank you!
Made it tonight and it turned out amazing
I love this recipe. I followed the way directions for the recipe directly the first time and it was delicious. This time I used more seasoning for my sauce and I added red potatoes and seasoned green beans with the spinach. My chicken breasts were well seasoned and tender as well. Thank for a great recipe. ❤️
I Doubled this….. it was excellent
Super yummy dinner. Thanks! My family 3 boys and myself enjoyed it immensely. The only change was not using spinach hahah there would’ve been a riot. I bet kale would be delish too. Loved the garlicky creamy sauce. The half and half was perfect. Super easy clean up too… 1 pot. I am super thankful. That cream sauce would be good over so many things – thinking of upcoming fall foods like spaghetti squash. Yum.
I just made this today and it was super delicious! I used boneless skinless chicken thighs. I didn’t have spinach so I just used only potatoes. I also didn’t have any cream so I used full milk. It turned out super yummy and everyone in the family enjoyed their meal and some even had seconds. Thank you for the good recipe.
The flavor is AMAZING!! I just assembled everything (not precooking anything) layered it all in a 9×13 crock pot and cooked in crock pot all day! Only thing I need to alter is the liquid, as nothing evaporates it was a little runny. But DEFINITELY making this again!
Fresh spinach is crazy expensive right now. Should I sub frozen or canned spinach?
You could just add in another type of veggie. I use carrots instead of spinach.
I ended up using frozen and it worked fine. I was thinking of maybe trying broccoli next time.
I made this today and used fresh Swiss chard from our garden instead of spinach. Didn’t alter taste at all!
Exceeded expectations! My boyfriend loved it as well.
Absolutely awesome. Will definitely be making this often
Love the flavor. Will make again. I parboiled the potatoes and they were perfect. I will try this with boneless thighs next time just because they’re easier for the kids.
We love this but due to current circumstances we are in a hotel. Can this be put in the crockpot?
I have made this a few times and it is delish however why is my sauce lumpy after adding the chicken stock. I tried adding slowly – the stock was warm but still flour bits in it. Tips appreciated.
I love this recipe. How many calories are in this recipe.