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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Chicken was very tender and the sauce was delicious. If I make it again, I would use skinless, boneless chicken thighs and skip the step of searing as the skin didn’t get as crispy as I anticipated. I would also roast the potatoes for at least a half hour before adding them to the chicken as they weren’t cooked through. Otherwise, very tasty!
I made this !! So yummy,, I triple the sauce
This was delicious! I added mushrooms and covered the dish with foil, so had no problem with the potatoes being uncooked.
Question
Can I use chicken breasts?
Yummy. Will do it again!
This was absolutely delicious! It’s barbecue season here in the Northeast but, after grilling all week, I was ready for a comfort dinner and this was IT! Wow!
I used 4 small chicken breasts instead of the thighs. Everything else was the same and it was fantastic! My hubby and I were licking the sauce up!
We had 2 leftover breasts so, for the second night, I parboiled the potatoes and browned them up in a frying pan. I removed them, added the butter and cooked the spinach with the garlic, I removed the chicken from the bone and shredded it a bit. I made another batch of the sauce because there wasn’t much left…AND… at the end, I tossed in some Boursin Garlic and Fine Herb and let that melt right in. Oh. My. Goodness!
This is going onto our dinner rotation!!
I have been making this dish for quite a few yrs now and everyone in my home loves it. I do add mushrooms to the dish as well when I have them and cook my chicken in a Dutch oven with a little chicken or vegetable broth and olive oil, for about an hour before I make the rest of the dish an throw the chicken in. Yes ik it takes longer but the chicken is super soft. I only do this because I personally don’t like big cubes of meat, so making it melt is much more pleasing to my palette.
Thanku for posting this awesome recipe! 🙂
Soo good! Used chicken breast tenderloin and I boiled potatoes first . My 3 boys love it!
That was my plan, as well. How long did you boil the potatoes? Also, how long in the oven overall?
Thanks!
Tracy
I’ve been making this recipe for years now and it’s a favorite by far.
I making it again however and the temperature in the recipe is not what it has been. And according to the recent reviews, everyone is using this new temperature. The video still says 400° for 25-30 minutes. Do that and your chicken and potatoes will cook perfectly!!
Made this last night and it was so delicious. I used smaller Yukon gold potatoes and quartered them. I did find they were not cooked enough when the chicken was ready to be removed. What I did was remove the chicken from the pan and place them on a plate and put the potatoes in the pan with sauce back in the oven for about 15 more minutes until they were fork tender. It worked out perfectly and was soooo yummy. I will definitely make this again.
I think that is the difference between chicken thighs and breast meat. The dark meat never dries out, while the white meat will still get dry cooking in the sauce. What a great way to solve the problem though; taking the meat out and letting the potatoes finish is golden! Great idea. Thanks.
I made this recipe WW friendly by using boneless chicken breasts, omitted the cream and used chicken broth instead. While I’m sure it would have been more creamy with the cream, I can’t imagine enjoying it any more. This is a wonderful recipe and I will definitely cook it again.
Easy to put together. I had fingerling potatoes left over from another meal, just added them. I didn’t have half and half so I substituted with regular milk with butter added.
Very tasty!
Easy and delicious!
The potatoes need to be boiled first otherwise they are raw at the time indicated. Even on convection bake, the chicken was still raw. I would almost double the time suggested.
The recipe is delicious though.
Taste was good, but not sure what went wrong. Followed recipe to a t and it turned out way too greasy. Way too much butter.
Delicious! I used boneless skinless chicken thighs and I boiled the red potatoes before adding them to the dish and everything turned out perfectly. I cooked the dish for 30-35 min and chicken was cooked thoroughly and still juicy. I will definitely make again.
This was excellent!! I made it with gnocchi instead of potatoes and it was awesome. Great Sunday dinner.
GENIUS! I saw your comment and decided to make it with gnocchi and it was AMAZING! The only other change I made was boneless skinless thighs. I’m going to try adding a bit of white wine in the sauce next time.
OOOh I am using gnocchi and potatoes! Great idea!
Did you put the gnocchi in frozen?
Made this tonight for Sunday dinner. Amazing! Followed the suggestions of others. Cut my potatoes and put them in the oven while I cooked the chicken and made the sauce. Ended up using more chicken stock than a cup. And I used 2 chicken breasts that I cut in half. Potatoes were done just right with 25 more minutes in the oven.
My sister said she would make this gluten free for her wife and son.
One of the best recipes I’ve found. Many have asked me for it. My favorite is to use red potatoes, I cut bite size and pre cook because they never cook according to recipe directions. I promise you’ll make over and over again and find what variables work for you like I did!
Very good recipe however I’m a little surprised because my halved baby potatoes took 3 hours to cook! I don’t think it had to do with my oven as it could have only dropped temperature to 180 because everytime I checked it was quite hot and I could see the sauce bubbling underneath. I don’t know what I could have done wrong.
Omg! Made this tonight and it was sooooo good! Only thing I did different was I steamed my potatoes until almost done before adding to the casserole. They came out perfect. Can’t recommend this enough!
Yummy! Will do again. Next time I’ll use slightly less butter. Did use just cream and an additional T. flour. Made my own Italian seasoning also.