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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I’m rating for 6 different people and we all have it 5 stars! This was absolutely delicious and I will definitely be cooking it again! I love that you basically use 1 pan so not a messy clean up! So much flavor and so savory! I highly recommend this dish to anyone who wants a savory delicious meal!
Very tasty. Next time I will double the sauce.
Very tasty. I used skinless thighs and added sauted mushrooms also. Only thing different next time is l won’t season meat with salt as l found the parmesan is salty enough. Can always add salt when eating if need be.
This is delicious! However the potatoes absolutely must be cooked before putting this casserole together! I used tiny new potatoes that I literally cut into quarters and after 50 minutes they were still too hard! I actually quadrupled the garlic Parmesan sauce.
Like many of the commenters, our potatoes were not done all the way through- but they were close. However, the chicken was delicious! The seasonings! The sauce! The chicken positively melted in my mouth. This is definitely a keeper, with the caveat that the potatoes need to be cut into 8ths rather than quartered and tossed with a bit of salt.
My family loved this dish! I cooked lt at 400 on convection roast for 1/2 hour and then at 375 for approximately 1/2 hour longer. I used russet potatoes which I cut into 1 inch slices and then quartered them. The potatoes were beautifully browned and perfectly cooked. I will definitely be making this again! Thank you for sharing this recipe.
The sauce in this recipe is BOMB! The first time I made it I don’t think I baked my dish long enough and the skin was soggy and potatoes underdone. I actually re-baked the leftovers the next night and they were better.
I made this tonight as a pasta sauce with cut up chicken tenders on the stovetop and served it over pasta because I didn’t want to turn the oven on. It’s delicious! That SAUCE!
Absolutely delicious! I subbed with 1 can coconut milk with chicken bullion. Added thyme and coated chicken thighs with garlic salt and left the garlic x2 mostly whole. Family loved it!!!!
Sounds amazing, Holly! Thanks so much for sharing.
I’m extremely disappointed in the negative reviews. THIS RECIPE IS WONDERFUL AND EASILY DONE. I’ve been doing this for years. I use soften the potato’s a bit first then place them in the baking pan, followed by chicken, spinach, then sauce. Sometimes you have to play w the sauce liquid ingredients but w careful pouring and contestant whisking, it forms proper consistency. I do add the garlic add butter and garlic in first and brown the garlic before I add the sauce ingredients. I do cook it longer than 30 minutes, just depends on when the temp is done. ALSO I cut lines in the top of the chicken breast diagonally. Hope this helps
I made this today with a few adjustments based on reviews that were posted and it was amazing, I will definitely be making it again. I added minced garlic to the butter that I seared the chicken in and in addition to the salt, pepper and Italian seasoning I added garlic powder. I parboiled the potatoes for 10 minutes before placing them around the chicken so they were perfectly tender. In hindsight, I would have used more spinach, 3 cups of spinach isn’t very much once it’s been sautéed. All in all it was delicious.
This was simple and outstanding! My husband said it’s his favorite chicken now!
This was easy to make and a hit for Father’s Day dinner!!
This was a hit!
I took a whole chicken ,cooked it a bit in the crockpot then poured double the sauce over! Amazing! Ty
So good! My husband said it was restaurant quality! I did use boneless, skinless chicken breasts ( I have a child who doesn’t like chicken thighs) and cooked the potatoes for about 15-20 minutes ahead of time. We also doubled the sauce! Definitely a recipe that will be a staple in our rotation!
Made this last night and followed the suggestion to start the potatoes spritzed with olive oil while preparing the rest. Also after sautéing the spinach and setting it aside, I decided to add the spinach to the garlic Parmesan cream sauce. Turned out spectacular.
It was soo yummy! Made 1.5x worth and it came out tasting so great! The sauce was a bit thick so i should have added a bit more half and half. So the chicken took a bit longer to cook in the oven (extra 10 minutes). But still yummy. Will definitely make again!
OMG! It had great flavor, and since there were only 2 of us, I used 3 thighs but made the full recipe for the sauce. It didn’t look as pretty as the pictures but it did taste amazing.
Absolutely delicious. I normally don’t leave reviews but this was a fantastic dish. Sauce was over the top. I will be adding it too My Faves. Next time I will double the sauce plus maybe some mushrooms. Thanks for the recipe. You have never failed me….
It’s in the oven did,t follow the directions to the tree I cut the potatoes small and seasoned them and added spinach cream parmesean paprika Italian seasoning and chicken broth and put it in the oven while I pan seared the chicken then added in the oven making eggnoodles to go with ith