Chicken and Potatoes with Garlic Parmesan Cream Sauce Recipe
A hearty and flavorful dish featuring crispy, oven-roasted chicken thighs with tender baby potatoes, all smothered in a rich garlic Parmesan cream sauce enhanced by sautéed spinach. This comforting meal combines Italian seasoning with a luscious sauce made from butter, garlic, fresh herbs, and Parmesan cheese, perfect for a satisfying dinner.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Roasting
- Cuisine: Italian-American
Ingredients
Scale
Chicken and Potatoes
- 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 cheese
- Kosher salt and freshly ground black pepper, to taste
Instructions
- 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.
- Season the chicken: Rub the chicken thighs all over with Italian seasoning and season generously with kosher salt and freshly ground black pepper.
- Sear the chicken: In a large cast iron skillet, melt 2 tablespoons of butter over medium-high heat. Add the chicken thighs skin-side down and sear until golden brown, about 2-3 minutes per side. Remove the chicken and set aside.
- Sauté the spinach: In the same skillet, melt the remaining 1 tablespoon of butter. Add the chopped spinach and cook, stirring occasionally, until it starts to wilt, about 2 minutes. Remove from heat and set aside.
- Assemble the dish: Arrange the seared chicken thighs in a single layer in the prepared baking dish. Scatter the halved baby potatoes and sautéed spinach evenly over the chicken. Pour the garlic Parmesan cream sauce over the top (see next steps for sauce preparation).
- Roast the dish: Place the baking dish in the preheated oven and roast until the chicken is fully cooked and the potatoes are tender, about 25-30 minutes, or until an internal temperature of 165 degrees F is reached.
- Prepare garlic Parmesan cream sauce: In the skillet, melt 1/4 cup butter over medium heat. Add minced garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in the flour and cook until it turns a light golden color, about 1 minute.
- Add liquids and herbs: Gradually whisk in chicken broth along with dried thyme and basil, cooking and whisking constantly until the mixture is smooth and starts to incorporate, about 1-2 minutes.
- Finish the sauce: Stir in the half and half and freshly grated Parmesan cheese. Cook while stirring until the sauce thickens slightly, about 1-2 minutes. If the sauce becomes too thick, add more half and half to reach desired consistency. Season with salt and ground black pepper to taste.
- Serve: Once roasted, serve the chicken and potatoes immediately, garnished with fresh chopped parsley if desired.
Notes
- Be sure to sear the chicken thoroughly to develop a golden, crispy skin before baking.
- If baby Dutch potatoes are unavailable, small Yukon Gold or red potatoes can be substituted.
- Keep an eye on the cream sauce thickness; adding extra half and half prevents it from becoming too thick during baking.
- Use a meat thermometer to ensure chicken thighs reach a safe internal temperature of 165°F.
- The dish can be prepared ahead by searing chicken and assembling, then baking just before serving.
Keywords: Chicken thighs, garlic Parmesan sauce, roasted potatoes, Italian seasoning, creamy sauce, sautéed spinach, comfort food, oven-baked chicken
