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.
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Notes
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YES! LOVE THIS!! We found this recipe a couple years ago, and it is a regular dinner meal for our family now. We love boneless, skinless chicken thighs with it. (Great for picky eaters and those who don’t want to have bones and skin to pick off). Tried with thighs, breasts and tenders. If you do tenders…cut your potatoes smaller. Also used, russet, baby dutch, and the bigger red potatoes. All are great, russet take longer to cook. If you can get your timing right with the kind of chicken and potatoes that you use….Yes Ma’am, So Good! 5 stars. A+.
Super simple and quick to make. We loved it!
Absolutely divine!
I now make this dish quite often and make it slightly different each time. Sometimes I add bacon lardons or lift the white sauce with combinations of sherry, white wine vinegar, mustard.. etc Quite often I scallop the chicken and add to the dry rub, dried chill flakes and/or paprika. Sometimes I add white wine rather than stock. All minor changes which add an element of surprise. Great recipe… Winner winner chicken dinner!!!
This chicken dish is so good, I used chicken breast and they were as moist as a thigh would have been. My girls, 13 and 14 ate every bite and sopped up the juice with Bunny Bread! So Damn Delicious!!!
I made this tonight and it was PHENOMENAL! I used chicken breast instead of thighs, personal preference! Even the kids loved it!
Quick and easy and super yummy!!
We laid thinly sliced lemons on top of the chicken and under the potatoes and sauce.
When you say adjust cooking time for chicken breasts, is that longer or shorter?
Delish!! Not a big fan of spinach, but w/this sauce, yum!!
I increased baking time, in oven, to 40 min for thighs to be 100% done & potatoes softer!
This was amazing! 100% would make this again. On the recommendation of others in the comments, I parboiled the potatoes for 10 minutes before adding to the dish for baking. Might even do 15 minutes next time as the dish needed 10-15 minutes longer. Sauce came together easily and was SO tasty. A squeeze of lemon juice might take it up a notch to a touch of acidity. Amazing recipe and excellent for company!
I wish I read your comment before I made this, fellow Shannon! This dish was delicious but the potatoes were nowhere near done after 35 minutes.
This recipe is amazing!! A family favourite for sure!! I would also recommend roasting or parboiling the potatoes as they are never cooked through in the 30 minutes it takes to bake!
This is the second time I have made this recipe, and it’s been a hit BOTH times. With remarks like “Another Winner!” I know that I will be cooking this time and time again. What a comfort meal! The second time around, I only had russet potatoes, but they worked out just as well as the baby reds! I also wanted to use my new braising pan, so I tried that – it worked out beautifully (and I only had one main cooking dish to clean this way). Thanks again SO SO SO MUCH for this recipe! I will be keeping it and using it for years to come!
I use chicken breasts (adjust cooking time) and triple the sauce since we really like it 🙂
Also I cut and put the potatoes in the oven while I make the chicken and sauce. They take about an hour to cook all the way!
good idea- Thank you for that
how long did you cook the chicken breasts? thank you.
Absolutely delicious! Easy to make and basic pantry ingredients. I was looking for a quick and easy recipe for dinner and this hit the spot.
This was beyond my expectations so delicious. My family loved it and can’t wait til I make it again. Thank you so much for sharing such a wonderful recipe, absolutely love it.
Cooked potatoes about 20 min longer but result was damn delicious indeed! I cook from your website multiple times every week and we are so thankful for you and your recipes!
Absolutly love this!! Done it with thighs, it is the best. Chicken breasts and tenders also legs turn out great too ( may have to adjust timing slightly). Baby dutch potatoes (red or gold) are the best. Russetts are fine but cut them small, or they will not cook all the way (especially with tenders and breasts). We LOVE this meal, and love having it every time. Thank you so much for this recipe!
I’ve made this meal a while back two different times. It was amazing, although I put my own touch on the sauce the cookie Times and everything was great. I lost the recipe and just went to find it and decided to write a review 🙂
So good! Didn’t have all the correct ingredients so did make some substitutions but it was still delicious and Will totally make again
Just remembered something. Which I swore it said in the recipe but I don’t see It. I baked the potatoes about 10-15 min in the oven then added the chicken. This was like a year ago so maybe I read about this in the comments I’m not sure
It was very good…. I’ll make it again!!