Juicy chicken in mouthwatering butter, garlic herb sauce. This is a one-skillet dish with not only the juiciest chicken thighs, but with sauteed spinach and potatoes. It is an outrageously scrumptious and stress-free weeknight meal that you can easily make at any time!
INGREDIENTS
1 lb baby Dutch potatoes, halved or quartered
6 bone-in chicken thighs (skin-on, optional)
4 tbsp unsalted butter, divided
3-4 c. baby spinach, chopped
1 tbsp Italian seasoning
Fresh parsley, optional
Kosher salt and freshly ground pepper, to taste
Sauce:
1/4 c (1/2 stick) unsalted butter
1/2 c. half and half
4 cloves garlic, minced
1/2 c. Parmesan cheese, grated
1/4 c. all-purpose flour
1 tsp dried basil
1 tsp dried thyme
1/2 tsp dried oregano
1 c. low-sodium chicken broth
How to make Baked Garlic Parmesan Chicken And Potatoes
Step 1: Prepare the oven. Preheat it to 400 degrees F. Using butter or non-stick spray, lightly grease a 9 x 13-inch baking dish.
Step 2: In a large pan or skillet, melt 2 tbsp butter over medium-high heat. Add the spinach and cook until just wilted. Set aside.
Step 3: To make the sauce, melt the butter in the skillet over low to medium heat. Once the butter has melted, add the minced garlic and cook for about 1 to 2 minutes, stirring often to make sure the garlic doesn’t burn. Then, stir in the flour and continue to cook for another minute or until the roux is thick and golden brown. Next, gradually whisk in the chicken broth. Add the Parmesan cheese and half-and-half. Stir well and cook for an additional 3 to 5 minutes or until the sauce has thickened. Stir in the thyme along with the basil and oregano. To taste, season with salt and pepper.
Step 4: Season all sides of the chicken thighs with salt, pepper, and Italian seasoning. Lay the chicken in the prepared baking dish, skin-side up. On top of the chicken thighs, distribute the sauteed spinach and halved potatoes. Pour the cream sauce over.
Step 5: Place the baking dish in the preheated oven and bake the chicken and potatoes for about 20 to 25 minutes or until the chicken is completely cooked.
Step 6: In the last 5 minutes of baking, set the oven to broil. This step is optional but recommended if you like the skin of the chicken crispy.
Ingredients
- 1 lb baby Dutch potatoes, halved or quartered
- 6 bone-in chicken thighs (skin-on, optional)
- 4 tbsp unsalted butter, divided
- 3-4 c. baby spinach, chopped
- 1 tbsp Italian seasoning
- Fresh parsley, optional
- Kosher salt and freshly ground pepper, to taste
- Sauce:
- 1/4 c (1/2 stick) unsalted butter
- 1/2 c. half and half
- 4 cloves garlic, minced
- 1/2 c. Parmesan cheese, grated
- 1/4 c. all-purpose flour
- 1 tsp dried basil
- 1 tsp dried thyme
- 1/2 tsp dried oregano
- 1 c. low-sodium chicken broth
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees F. Using butter or non-stick spray, lightly grease a 9 x 13-inch baking dish.
Step 2: In a large pan or skillet, melt 2 tbsp butter over medium-high heat. Add the spinach and cook until just wilted. Set aside.
Step 3: To make the sauce, melt the butter in the skillet over low to medium heat. Once the butter has melted, add the minced garlic and cook for about 1 to 2 minutes, stirring often to make sure the garlic doesn’t burn. Then, stir in the flour and continue to cook for another minute or until the roux is thick and golden brown. Next, gradually whisk in the chicken broth. Add the Parmesan cheese and half-and-half. Stir well and cook for an additional 3 to 5 minutes or until the sauce has thickened. Stir in the thyme along with the basil and oregano. To taste, season with salt and pepper.
Step 4: Season all sides of the chicken thighs with salt, pepper, and Italian seasoning. Lay the chicken in the prepared baking dish, skin-side up. On top of the chicken thighs, distribute the sauteed spinach and halved potatoes. Pour the cream sauce over.
Step 5: Place the baking dish in the preheated oven and bake the chicken and potatoes for about 20 to 25 minutes or until the chicken is completely cooked.
Step 6: In the last 5 minutes of baking, set the oven to broil. This step is optional but recommended if you like the skin of the chicken crispy.
