Prep time: 10 mins | Cook time: 40 mins | Total time: 50 mins | Yield: 6 SERVINGS
Enjoy a complete meal with this easy dish with lush, crisp-tender chicken, fork-tender potatoes, and spinach in a delicious garlic Parmesan cream sauce. It’s a family-approved meal that will surely blow everyone away!
INGREDIENTS
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3 tbsp unsalted butter, divided
6 bone-in, skin-on chicken thighs
16 oz. baby Dutch potatoes, halved
3 c. baby spinach, roughly chopped
2 tbsp chopped fresh parsley leaves
1 tbsp Italian seasoning
Kosher salt and freshly ground black pepper, to taste
GARLIC PARMESAN CREAM SAUCE:
4 cloves garlic, minced
1/4 c. unsalted butter
1/2 c. freshly grated Parmesan
2 tbsp all-purpose flour
1 tsp dried thyme
1/2 c. half and half
1/2 tsp dried basil
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 all sides of 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 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. To the melted butter, stir in the spinach and cook for about 2 minutes, stirring often, until the spinach starts to wilt. Set the spinach aside when done.
Step 5: For the garlic, Parmesan cream sauce, melt the butter in the now-empty skillet over medium heat. Then, add the garlic and cook for about 1 to 2 minutes, stirring often, until aromatic. Now, stir in the flour for about a minute until lightly browned.
Step 6: Slowly whisk in the chicken broth and add thyme and basil. Continue to cook for another 1 to 2 minutes while stirring constantly until blended. Next, whisk in the half-and-half followed by the Parmesan until slightly thickened. This takes 1 to 2 minutes more. As needed, add more milk to thin out the mixture. To taste, season with salt and pepper.
Step 7: In the prepared baking dish, arrange the chicken in a single layer and top with potatoes, spinach, and cream sauce.
Step 8: Put in the preheated oven and roast for about 25 to 30 minutes or until fully cooked and the internal temperature of the chicken reaches 165 degrees F.
Step 9: Remove from the oven when done and serve the chicken and potatoes right away. If desired, garnish with some parsley. Enjoy!
NOTES:
For a quicker cooking time, you can slice the potatoes into thirds or fourths.
What is half-and-half? It is an equal portion of whole milk and cream. Swap 1 c. half-and-half with a mixture of 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
- 3 c. baby spinach, roughly chopped
- 2 tbsp chopped fresh parsley leaves
- 1 tbsp Italian seasoning
- Kosher salt and freshly ground black pepper, to taste
- GARLIC PARMESAN CREAM SAUCE:
- 4 cloves garlic, minced
- 1/4 c. unsalted butter
- 1/2 c. freshly grated Parmesan
- 2 tbsp all-purpose flour
- 1 tsp dried thyme
- 1/2 c. half and half
- 1/2 tsp dried basil
- 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 all sides of 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 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. To the melted butter, stir in the spinach and cook for about 2 minutes, stirring often, until the spinach starts to wilt. Set the spinach aside when done.
Step 5: For the garlic, Parmesan cream sauce, melt the butter in the now-empty skillet over medium heat. Then, add the garlic and cook for about 1 to 2 minutes, stirring often, until aromatic. Now, stir in the flour for about a minute until lightly browned.
Step 6: Slowly whisk in the chicken broth and add thyme and basil. Continue to cook for another 1 to 2 minutes while stirring constantly until blended. Next, whisk in the half-and-half followed by the Parmesan until slightly thickened. This takes 1 to 2 minutes more. As needed, add more milk to thin out the mixture. To taste, season with salt and pepper.
Step 7: In the prepared baking dish, arrange the chicken in a single layer and top with potatoes, spinach, and cream sauce.
Step 8: Put in the preheated oven and roast for about 25 to 30 minutes or until fully cooked and the internal temperature of the chicken reaches 165 degrees F.
Step 9: Remove from the oven when done and serve the chicken and potatoes right away. If desired, garnish with some parsley. Enjoy!
Notes
For a quicker cooking time, you can slice the potatoes into thirds or fourths. What is half-and-half? It is an equal portion of whole milk and cream. Swap 1 c. half-and-half with a mixture of 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.
