Introduction

This Chicken and Potatoes with Garlic Parmesan Cream Sauce is a comforting and flavorful one-dish meal perfect for any night of the week. Tender chicken thighs roast alongside baby potatoes and spinach, all smothered in a rich, creamy garlic Parmesan sauce.

A white plate holds a dish with three main layers: at the bottom are yellow, sliced potatoes cooked with dark green leafy vegetables, creating a mix of soft textures and earthy colors. On top of this is a single, golden-brown cooked chicken thigh with a crispy skin, sprinkled with small bits of herbs and black pepper, adding depth to the look. Beside the chicken and potatoes, two pieces of torn, crusty bread with a golden-brown crust and soft white inside rest on the plate. The plate is placed on a white marbled surface, with soft natural light highlighting the food’s textures. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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

Instructions

Step 1: Preheat oven to 400 degrees F. Lightly oil a 9 x 13-inch baking dish or coat it with nonstick spray.
Step 2: Season the chicken thighs with Italian seasoning, salt, and pepper to taste.
Step 3: Melt 2 tablespoons of butter in a large cast iron skillet over medium-high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Remove the chicken and set aside.
Step 4: Melt the remaining 1 tablespoon of butter in the skillet. Stir in the chopped spinach and cook, stirring occasionally, until it begins to wilt, about 2 minutes. Remove from heat and set aside.
Step 5: Arrange the seared chicken in a single layer in the prepared baking dish. Top with halved potatoes, the wilted spinach, and then pour the garlic Parmesan cream sauce over everything.
Step 6: Place the dish in the oven and roast until the chicken is cooked through and reaches an internal temperature of 165 degrees F, about 25-30 minutes.
Step 7: Serve immediately, garnished with chopped fresh parsley if desired.
Step 8: To make the garlic Parmesan cream sauce, 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.
Step 9: Whisk in the flour and cook until lightly browned, about 1 minute.
Step 10: Gradually whisk in the chicken broth, dried thyme, and dried basil. Continue whisking until the mixture is fully incorporated and starts to thicken, about 1-2 minutes.
Step 11: Stir in the half and half and freshly grated Parmesan cheese. Cook 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.

Tips & Variations

Use Yukon gold or red potatoes for a slightly different texture and flavor.
For extra crispy chicken skin, pat the chicken dry before seasoning and searing.
Add a pinch of red pepper flakes to the cream sauce for a mild kick.
Substitute half and half with heavy cream for a richer sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet over low heat to prevent the cream sauce from separating.

How to Serve

The image shows a white plate with a single piece of browned roasted chicken on top, surrounded by several yellow potato slices and wilted green kale mixed with herbs and sauce. A small piece of torn bread rests on the side of the plate. The setting includes two more white plates with the same dish partially visible and pieces of crusty bread next to the plate. There is a glass of light-colored drink near the top left corner, and a knife and fork lie on the left side of the plate. All this is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken thighs instead?

Yes, boneless chicken thighs can be used but reduce the roasting time slightly, as they cook faster than bone-in thighs.

What can I substitute for half and half?

You can use equal parts milk and cream as a substitute, or simply use heavy cream for a richer sauce.