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Chicken and Potatoes with Garlic Parmesan Cream Sauce Recipe

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4.1 from 6 reviews

A comforting and flavorful dish featuring succulent seared chicken thighs and tender baby potatoes roasted together under a creamy garlic Parmesan sauce with wilted spinach. Perfect for an easy family dinner, this recipe combines Italian seasoning and fresh herbs for a delicious, hearty meal.

Ingredients

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

  • 1/4 cup unsalted butter
  • 4 cloves garlic (minced)
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth (or more, as needed)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/2 cup half and half
  • 1/2 cup freshly grated Parmesan
  • Kosher salt and freshly ground black pepper (to taste)

Instructions

  1. Preheat and Prepare Baking Dish: Preheat your oven to 400 degrees F. Lightly oil a 9 x 13-inch baking dish or coat it with nonstick spray to prevent sticking.
  2. Season the Chicken: Season the chicken thighs evenly with Italian seasoning, kosher salt, and freshly ground black pepper according to your taste preferences.
  3. Sear the Chicken: Melt 2 tablespoons of butter in a large cast iron skillet over medium-high heat. Place chicken thighs skin-side down and sear until golden brown, about 2-3 minutes per side. Once seared, set the chicken aside.
  4. Cook the Spinach: In the same skillet, melt the remaining 1 tablespoon of butter. Add the roughly chopped spinach and cook, stirring occasionally, until it begins to wilt, which should take about 2 minutes. Set the spinach mixture aside.
  5. Assemble in Baking Dish: Arrange the seared chicken in a single layer in the prepared baking dish. Top the chicken evenly with the halved baby Dutch potatoes, followed by the wilted spinach and then pour the garlic Parmesan cream sauce over everything.
  6. Roast the Dish: Place the baking dish into the preheated oven and roast until the chicken is fully cooked and potatoes are tender, approximately 25-30 minutes, or until the chicken reaches an internal temperature of 165 degrees F.
  7. Make the Garlic Parmesan Cream Sauce: While the chicken finishes roasting, melt 1/4 cup butter in the skillet over medium heat. Add the minced garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in the flour and cook until lightly browned, about 1 minute. Gradually whisk in the chicken broth along with dried thyme and basil. Continue whisking constantly for 1-2 minutes until the mixture is smooth and thickened.
  8. Finish the Sauce: Stir in the half and half and grated Parmesan cheese, cooking for another 1-2 minutes until the sauce slightly thickens. If the sauce is too thick, add more half and half as needed. Season with salt and pepper to taste.
  9. Serve: Remove the baking dish from the oven. Serve the chicken and potatoes immediately, garnished with freshly chopped parsley if desired.

Notes

  • For extra crispy chicken skin, pat dry the chicken thighs before seasoning and searing.
  • Use baby Dutch potatoes or similar small potatoes for even cooking and best texture.
  • If you prefer a thinner sauce, gradually add more half and half until you reach the desired consistency.
  • Ensure chicken thighs reach an internal temperature of 165°F for safe consumption.
  • Fresh parsley garnish adds a bright flavor and attractive presentation.

Find it online: https://bitezly.com/chicken-and-potatoes-with-garlic-parmesan-cream-sauce-recipe/