Prep time: 10 mins | Cook time: 40 mins | Total time: 50 mins | Yield: 6 SERVINGS
This crisp and tender chicken and potatoes smothered in a luscious garlic Parmesan cream sauce is the perfect weeknight dinner. A complete meal that you can easily and quickly whip up in under an hour!
INGREDIENTS
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
3 tbsp unsalted butter, divided
6 bone-in, skin-on chicken thighs
1 tbsp Italian seasoning
16 oz. baby Dutch potatoes halved
3 c. baby spinach, roughly chopped
2 tbsp chopped fresh parsley leaves
Kosher salt and freshly ground black pepper, to taste
GARLIC PARMESAN CREAM SAUCE:
1/2 c. freshly grated Parmesan
1/4 c. unsalted butter
2 tbsp all-purpose flour
4 cloves garlic, minced
1/2 tsp dried basil
1/2 c. half and half
1 tsp dried thyme
Kosher salt and freshly ground black pepper, to taste
1 c. chicken broth, or more, as needed
HOW TO MAKE CHICKEN AND POTATOES WITH GARLIC PARMESAN CREAM SAUCE
Step 1: Prepare the oven. Preheat it to 400 degrees. Using a nonstick spray, lightly grease a 9 x 13-inch baking dish.
Step 2: To taste, sprinkle the chicken with Italian seasoning, salt, and pepper.
Step 3: In a large skillet, melt 2 tbsp butter over medium-high heat. Once the butter has melted, add the chicken to the skillet skin-side down. Sear the chicken for about 2 to 3 minutes on each side until golden brown. Set the chicken aside when done.
Step 4: In the same skillet, melt the rest of the 1 tbsp butter. Stir the spinach to the melted butter for about 2 minutes until it starts to wilt. Set aside when done.
Step 5: Garlic Parmesan Cream Sauce: In the skillet, melt the butter over medium heat. Once the butter has melted, add the garlic to the skillet and cook for about a minute or two, stirring often. Stir in the flour and continue to cook for a minute more until lightly browned.
Step 6: Slowly stir in the chicken broth, thyme, and basil. Cook further until combined, stirring continuously. This takes an additional 1 to 2 minutes. Now, add the half-and-half and Parmesan. Keep stirring for a minute or two until the mixture has slightly thickened. As needed, add more milk if the mixture turned out too thick. To taste, season with salt and pepper.
Step 7: Into the prepared baking dish, place the chicken in one layer, then top with the potatoes, spinach, and cream sauce. Bake in the preheated oven for about 25 to 30 minutes or until cooked through and the internal temperature of the chicken reached 165 degrees F.
Step 8: Remove from the oven when done and serve right away garnished with parsley. Enjoy!
NOTES:
To ensure faster cooking time, cut the potatoes into thirds or fourths.
You can swap a cup of half-and-half with 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.
Nutrition Facts:
Servings Per Container 6
Amount Per Serving: Calories 419.0, Calories from Fat 271.8, Total Fat 30.2g46%, Saturated Fat 14.7g74%, Trans Fat 0.7g, Cholesterol 109.3mg36%, Sodium 236.7mg10%, Total Carbohydrate 17.3g6%, Dietary Fiber 2.7g11%, Sugars 1.2g, Protein 20.3g41%
Ingredients
- 3 tbsp unsalted butter, divided
- 6 bone-in, skin-on chicken thighs
- 1 tbsp Italian seasoning
- 16 oz. baby Dutch potatoes halved
- 3 c. baby spinach, roughly chopped
- 2 tbsp chopped fresh parsley leaves
- Kosher salt and freshly ground black pepper, to taste
- GARLIC PARMESAN CREAM SAUCE:
- 1/2 c. freshly grated Parmesan
- 1/4 c. unsalted butter
- 2 tbsp all-purpose flour
- 4 cloves garlic, minced
- 1/2 tsp dried basil
- 1/2 c. half and half
- 1 tsp dried thyme
- Kosher salt and freshly ground black pepper, to taste
- 1 c. chicken broth, or more, as needed
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees. Using a nonstick spray, lightly grease a 9 x 13-inch baking dish.
Step 2: To taste, sprinkle the chicken with Italian seasoning, salt, and pepper.
Step 3: In a large skillet, melt 2 tbsp butter over medium-high heat. Once the butter has melted, add the chicken to the skillet skin-side down. Sear the chicken for about 2 to 3 minutes on each side until golden brown. Set the chicken aside when done.
Step 4: In the same skillet, melt the rest of the 1 tbsp butter. Stir the spinach to the melted butter for about 2 minutes until it starts to wilt. Set aside when done.
Step 5: Garlic Parmesan Cream Sauce: In the skillet, melt the butter over medium heat. Once the butter has melted, add the garlic to the skillet and cook for about a minute or two, stirring often. Stir in the flour and continue to cook for a minute more until lightly browned.
Step 6: Slowly stir in the chicken broth, thyme, and basil. Cook further until combined, stirring continuously. This takes an additional 1 to 2 minutes. Now, add the half-and-half and Parmesan. Keep stirring for a minute or two until the mixture has slightly thickened. As needed, add more milk if the mixture turned out too thick. To taste, season with salt and pepper.
Step 7: Into the prepared baking dish, place the chicken in one layer, then top with the potatoes, spinach, and cream sauce. Bake in the preheated oven for about 25 to 30 minutes or until cooked through and the internal temperature of the chicken reached 165 degrees F.
Step 8: Remove from the oven when done and serve right away garnished with parsley. Enjoy!
Notes
To ensure faster cooking time, cut the potatoes into thirds or fourths. You can swap a cup of half-and-half with 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.
