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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Pretty tasty although mine was not as pretty as yours. I got lazy (as you do) and served it over some green leafy stuff as the spinach didn’t really qualify as a veg. It always looks like a lot going in, then poof it’s gone. Tasty, I’d make it again maybe with some green beans?
I wish I had read the reviews before I made this because my potatoes weren’t cooked either, but I just separated them out, finished them in the microwave, and put them back in the dish. I did not leave the dish in the oven longer because I did not want the chicken to overcook. My family loved this, and so did I! I will definitely be making it again, but I’m cooking the potatoes first.
I made this exactly as written with one exception: I used chicken breast meat rather than thigh meat. It was stunning!
Can you use boneless skinless thighs
That’s what I used and my family loved it! Making it again this weekend. 🙂
This is a time
consuming recipe beat made thenday before and reheated. Have made this multiple times – increased the sauce a tad
This is “knock your socks off” fantastic! I did parboil my potatoes first. The flavor combinations are sublime! My husband wants more sauce next time, so I’ll double it. Wonderful enough to serve to company!
Great flavor, but you should definitely update your recipe to boil potatoes 10 min before adding to everything else. Wish I’d read the comments first!
THANKS FOR THE GREAT RECIPE! After reading several comments, I decided to air fry my potatoes before placing them in the dish with the other ingredients. Otherwise, I followed the recipe to the letter. So good. Will definitely add to my list of go-to cold weather meals.
Absolutely fabulous! I got a head start on the potatoes while I cooked the chicken and made it lactose free with olive oil instead of butter and Full fat lactose free milk instead of cream. Delicious a definite keeper! Thank you so much!
Great taste but my potatoes were still very raw and hard. I had To completely over cook the chicken to make the potatos edible… recipe would be perfect if the potatos were pre-cooked!
This was AMAZING! always looking for quick and easy things to fill my hubby. I boiled the potatoes for about 20 minutes before and it was perfect. Definitely keeping this in rotation and next time I might try boneless chicken thighs just to get that same delicious meat without cutting around the bone.
This was so easy and oh so delicious! Will definitely become a staple in my home!
WOW! This is sooooo good. One of our regular meals. Fam loves it!!!!
This was a fairly easy recipe to follow and wow! It delivered on the taste! I’ll be adding this into my regular rotation.
Super tasty and easy to make but, I hate to say, my potatoes didn’t cook either. I read the reviews so I cut them smaller and covered with foil but they still didn’t cook in 30 minutes. Will DEFINITELY make again, just plan accordingly. Thank you for sharing such a yummy recipe!
This is a delicious recipe. My family loved it. I made it with chicken breasts. Next time I think I will parboil the potatoes before putting the chicken in the oven. I also may make more sauce.
It was SO delicious! The only thing I would do differently next time is use skinless chicken thighs. You can make the skin nice and crispy before they go into the sauce but as soon as they do it gets soggy from soaking it in.
Ive made this recipe over 7 times now.. with a few alterations, and it is one of the top 10 recipes my whole family really loves.
I first recommend to boil potatoes (we add carrots as well to substitute the spinach) for about 5 to 10 min prior to baking to ensure soft tots amd carrots. My hubby likes it that way like his pot roasts. I also double the chicken stock and use 1.5 cups of heavy cream to add more sauce – since that is basically my favorite part . Which probably calls for a little added flour and butter to make the roux in order to ensure the same consistency of said yummy sauce. We eat it with buttered bread, preferably dipped in that amazing sauce. Lol. Thanks a bunch for this wonderful recipe that my 2 little picky eaters can enjoy without a single fuss!
This has actually become a staple at my home! When I let others people try it they absolutely love it! I’ve been asked toake this countless times since my first time finding this recipe. I actually made this last night for a new years party lol. This is amazing.!!! We are lactose intolerant so we sub the 1/2 &1/2 for lactose free milk but it tastes so good still. Or possibly even better since it doesn’t upset my stach
This dish is easy to make and so darn delicious. Once the weather changes and it cools off from summer, this is always added to our dinner rotations. The sauce rich and has great depth of flavor with the spinach, garlic and cheese. I also deglaze the pan with a bit of white wine before melting the butter for the sauce. Soooooo good!
My husband and I made this…OMG… sooo good! Will definitely make again! Made a few things different, worked out perfect .