Prep time: 10 mins | Cook time: 40 mins | Total time: 50 mins | Yield: 6 SERVINGS
Easily make this juicy, crisp-tender chicken with potatoes baked in a luscious garlic Parmesan cream cheese in under an hour. A complete meal in one that everyone around the table will absolutely love!
INGREDIENTS
3 tbsp unsalted butter, divided
6 bone-in, skin-on chicken thighs
16 oz. baby Dutch potatoes halved
2 tbsp chopped fresh parsley leaves
1 tbsp Italian seasoning
3 c. baby spinach, roughly chopped
Kosher salt and freshly ground black pepper, to taste
GARLIC PARMESAN CREAM SAUCE:
4 cloves garlic, minced
1/4 c. unsalted butter
2 tbsp all-purpose flour
1 tsp dried thyme
1/2 tsp dried basil
1/2 c. freshly grated Parmesan
1/2 c. half and half
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: Sprinkle the chicken with salt, pepper, and Italian seasoning.
Step 3: In a large skillet, melt 2 tbsp butter over medium-high heat. Once the butter has melted, add the chicken to the pan 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. Add the spinach and cook for about 2 minutes, stirring often until wilted. Set aside.
Step 5: For the garlic Parmesan cream sauce, start by melting the butter over medium heat in the same skillet. Add the garlic and cook for about a minute or two, stirring occasionally until aromatic. Stir in the flour and cook for a minute until lightly browned.
Step 6: Slowly stir in the chicken broth, thyme, and basil. Cook further, stirring often until combined. This takes another 1 to 2 minutes. Now, add the half-and-half and Parmesan. Stir and continue to cook for an additional 1 to 2 minutes or until the mixture has slightly thickened. Add more milk if the mixture is too thick. To taste, season with salt and pepper.
Step 7: Into the prepared baking dish, place the chicken in a single layer. Top the chicken with potatoes, spinach, and cream sauce. Bake in the preheated oven for about 25 to 30 minutes until the internal temperature of the chicken reached 165 degrees F.
Step 8: Remove from the oven when done and serve the chicken and potatoes right away garnished with some parsley. Enjoy!
NOTES:
For a quicker cooking time, slice the potatoes into thirds or fourths.
You can swap a cup of half and half with 3/4 c. whole milk plus 1/4 c. heavy cream or 2/3 c. skim or low-fat milk plus 1/3 c. heavy cream.
Ingredients
- 3 tbsp unsalted butter, divided
- 6 bone-in, skin-on chicken thighs
- 16 oz. baby Dutch potatoes halved
- 2 tbsp chopped fresh parsley leaves
- 1 tbsp Italian seasoning
- 3 c. baby spinach, roughly chopped
- Kosher salt and freshly ground black pepper, to taste
- GARLIC PARMESAN CREAM SAUCE:
- 4 cloves garlic, minced
- 1/4 c. unsalted butter
- 2 tbsp all-purpose flour
- 1 tsp dried thyme
- 1/2 tsp dried basil
- 1/2 c. freshly grated Parmesan
- 1/2 c. half and half
- 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: Sprinkle the chicken with salt, pepper, and Italian seasoning.
Step 3: In a large skillet, melt 2 tbsp butter over medium-high heat. Once the butter has melted, add the chicken to the pan 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. Add the spinach and cook for about 2 minutes, stirring often until wilted. Set aside.
Step 5: For the garlic Parmesan cream sauce, start by melting the butter over medium heat in the same skillet. Add the garlic and cook for about a minute or two, stirring occasionally until aromatic. Stir in the flour and cook for a minute until lightly browned.
Step 6: Slowly stir in the chicken broth, thyme, and basil. Cook further, stirring often until combined. This takes another 1 to 2 minutes. Now, add the half-and-half and Parmesan. Stir and continue to cook for an additional 1 to 2 minutes or until the mixture has slightly thickened. Add more milk if the mixture is too thick. To taste, season with salt and pepper.
Step 7: Into the prepared baking dish, place the chicken in a single layer. Top the chicken with potatoes, spinach, and cream sauce. Bake in the preheated oven for about 25 to 30 minutes until the internal temperature of the chicken reached 165 degrees F.
Step 8: Remove from the oven when done and serve the chicken and potatoes right away garnished with some parsley. Enjoy!
Notes
For a quicker cooking time, slice the potatoes into thirds or fourths. You can swap a cup of half and half with 3/4 c. whole milk plus 1/4 c. heavy cream or 2/3 c. skim or low-fat milk plus 1/3 c. heavy cream.
