Chicken and Potatoes with Garlic Parmesan Cream Sauce Recipe
This Chicken and Potatoes with Garlic Parmesan Cream Sauce recipe combines tender, crispy-skinned chicken thighs with baby Dutch potatoes and wilted spinach, all smothered in a rich and creamy garlic parmesan sauce. Roasted to perfection, this comforting dish is perfect for a flavorful and hearty family meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
Ingredients
Scale
Chicken and Vegetables
- 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
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 cheese
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 400 degrees F. Lightly oil a 9 x 13 baking dish or coat it with nonstick spray to prevent sticking during roasting.
- Season Chicken: Season the chicken thighs generously with Italian seasoning, kosher salt, and freshly ground black pepper to infuse flavor.
- Sear Chicken Thighs: Melt 2 tablespoons of butter in a large cast iron skillet over medium-high heat. Add the chicken, skin-side down, and sear each side until golden brown, about 2-3 minutes per side. Once seared, set the chicken aside.
- Sauté Spinach: In the same skillet, melt the remaining 1 tablespoon of butter. Add the chopped spinach and cook, stirring occasionally, until the spinach begins to wilt, approximately 2 minutes. Remove from heat and set aside.
- Assemble Baking Dish: Place the seared chicken thighs in a single layer in the prepared baking dish. Spread the halved baby Dutch potatoes and wilted spinach evenly over and around the chicken.
- Prepare Garlic Parmesan Cream Sauce: In the skillet over medium heat, melt ¼ cup butter. Add minced garlic and cook, stirring frequently until fragrant, about 1-2 minutes. Whisk in the all-purpose flour and cook until lightly browned, around 1 minute. Gradually whisk in chicken broth, dried thyme, and dried basil, cooking while whisking constantly until incorporated, about 1-2 minutes. Stir in half and half and freshly grated Parmesan cheese until the sauce slightly thickens, about 1-2 minutes. If the sauce is too thick, add more half and half as needed. Season with salt and pepper to taste.
- Top and Roast: Pour the prepared garlic parmesan cream sauce evenly over the chicken, potatoes, and spinach in the baking dish. Place the dish into the preheated oven and roast until the chicken is fully cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
- Garnish and Serve: Once cooked, remove from the oven and garnish with chopped fresh parsley leaves if desired. Serve immediately to enjoy warm and creamy flavors.
Notes
- Ensure chicken thighs reach an internal temperature of 165 degrees F for safe consumption.
- Baby Dutch potatoes can be substituted with other small new potatoes or fingerling potatoes if needed.
- Adjust the thickness of the cream sauce by adding more half and half to reach your preferred consistency.
- For a lower-fat version, use light half and half or reduce butter slightly.
- This dish pairs well with a crisp green salad or crusty bread to soak up extra sauce.
Keywords: chicken thighs recipe, roasted chicken and potatoes, garlic parmesan sauce, creamy chicken bake, one-dish chicken dinner, comfort food