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 fantastic! I used chicken breasts instead of thighs, 5 cups of spinach (because I love it!) and the juice of 1 lemon. Instead of potatoes, I just put everything in the baking dish and then cooked some noodles on the side. Once the chicken/sauce was done (about 25 mins) I just drizzled the gravy over the chicken and noodles. Awesome recipe and thanks for sharing.
Ok, I admit that I am pretty hopeless at following recipes, adding stuff, increasing stuff as I go and I was under pressure to equal an expected traditional English Sunday roast which I am getting so bored with, So I read through every comment on this recipe to absorb every suggestion. Firstly, the cooking times in the original recipe were perfect for my oven. Other than that I did the following based on other posts and my own bits…added some diced red capsicum and fried that up in the hotter pan before adding the spinach. Before adding the chicken broth to the roux I reduced about 1/2 cup of dry white wine. I probably used about 1.5 cups chicken broth to get a consistency I was happy with, before using about 1/2 cup of full cream milk and 1/4 cup of thickened cream to the pan with the stock and herbs (we don’t have half and half) I also used about 3/4 cup of parmesan. As the skin on the chicken was so golden and crispy I was very careful to place the baby potatoes (which I had cut into quarters and steamed in the microwave for 7 minutes) around the chicken along with the spinach and capsicum and then poured the cream sauce around the chicken rather than on top so that lovely skin was still exposed After the dish was cooked I added zest from 1 lemon over the entire dish with the parsley. Very, Very happy with the end result.
Great tasty recipe ,I added button mushrooms , my husband loved ,it so will certainly be making again, thank you .
It was delicious. I left out the spinach. My potatoes weren’t all the way done so I threw them in a bowl with some parmesan cheese. I than threw them back in the chicken for the sauce. It was awesome. I wish I had made more. My family wanted more.
Can I use crockpot robin
I love this. I make it all the time. Tonight however I realized I had chicken stock not broth. Will that work too?
Sure!
This meal was BOMB! I read some of the comments about the potatoes and the overall cooking time for the chicken, so I increased the time to 40-45 minutes at 400 degrees. I did microwave the potatoes for a few minutes beforehand just to make sure it would be cooked through in the oven. I also added some chili flakes to the sauce and mixed in the cooked spinach before pouring it all over the chicken and potatoes and everything came out perfect!
HELP and unsure ☹️ My chicken was bland. I find when I season chicken with skin that often happens ♀️
My creamy gravy turned into a watery mixture when the dish was done. I don’t see how the gravy being a “watery”/thin substance won’t happen from the grease that comes from chicken with the skin. Any suggestions. I followed the recipe perfectly. Thanks girl!!
Hi Victoria! You can always drain the excess fat and season the chicken a bit more, to taste. Hope that helps!
Could you sub sour cream for the half & half?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
made this for dinner last night and it was delicious. I used skinless, boneless chicken, omitted the spinach ( and I used Gluten free flour) but followed the recipe for the rest. Will double the sauce recipe next time as we like A LOT of sauce 🙂
I used the tiny red and white potatoes and they were cooked through in the indicated baking times. Looking forward to trying the chicken with sweet potato one next !
I have had this recipe since 5/12/16 and have made several times. I was getting ready to make this week. I noticed that garlic parmesan sauce is different now. It didn’t call for chicken broth. Which way is the best way to go?
Hi Sarah! The recipe has not been changed but thanks for checking!
This is a delicious meal. My husband told me to be sure to save this. Better than a restaurant meal that costs a lot more.
Great flavors but cooking times were way off and final product was much soupier than expected. The spinach had all the water cooked out of it i guess by the time the chicken was cooked through. Shredding chicken thighs to turn leftovers into a sort of stew for tomorrow night
Hello!
I baked my potato’s with the garlic Parmesan
sauce Separately
after they were finished I took
Them out the oven
Then baked my boneless chicken leg meat with
the spinach LOVED it! so did my two toddlers!
I love this dish. I make it frequently. Fabulous taste.
Made this for my picky grandkids. And I got rave reviews from them. I sprinkled more Parmesan on top and baked a little longer so it was slightly crispy and golden brown.
It was great, I added mushrooms and wine with a little tomato paste delish, Thank you for the recipe,
Thank you for explaining the half and half. Outside of the states it isn’t an assumed thing. I remember years ago trying to figure out what half and half actually was! It’s up there with a stick of butter. Lol. Took me forever to figure that one out too. 113gm butter. Got it.
Making this tonight. Looks amazing but very easy while being impressive.
Damned delicious as always! Thanks so much for sharing your creation!
Thank you, Lacey!
Made this tonight: SO GOOD!! I used boneless skinless chicken breasts and Yukon gold potatoes because that’s what I had. I diced the potatoes and parboiled for 10 minutes, and cut the chicken into one-inch pieces since i wanted to eat ASAP, haha. Otherwise I followed the recipe exactly. 20 minutes in the oven and done! 🙂 Definitely a keeper!
Delicious!!! Hubby loved it. Got seconds and told me “Babe, this is really good. You can make this anytime.” He is a super picky eater and I’m surprised he even liked the spinach (unusual).
The only suggestion I have is parboil potatoes or else you will need to bake another 20-25 on 375.
Made this last night. Started the dish, not realizing we were out of potatoes, so I served it with steamed rice instead. That worked out well. Husband and 14 yr old were very pleased. Two