Garlic Parmesan Chicken and Potatoes – Indulge in the irresistible combination of tender chicken and golden potatoes, smothered in a velvety garlic Parmesan cream sauce. This recipe is a true crowd-pleaser, bringing together flavors that will delight your taste buds and leave you craving more. With its creamy texture and aromatic blend of herbs and spices, this dish is sure to become a family favorite. Whether you’re looking to impress your guests or treat your loved ones to a special meal, this Creamy Garlic Parmesan Chicken and Potatoes recipe is the perfect choice.
Picture this: It’s a cozy Sunday evening, and the aromas of roasted garlic and herbs fill the air as you prepare this delectable dish. As the chicken sizzles in the skillet, your husband or little family eagerly gathers around the kitchen, captivated by the enticing flavors that are about to come to life. This recipe has become a cherished tradition in your household, a symbol of comfort and togetherness. Every bite is met with joy and contentment, and the shared moments around the dinner table are filled with laughter and love. Creamy Garlic Parmesan Chicken and Potatoes have woven themselves into the fabric of your family’s story, bringing happiness with every meal.
Why This Creamy Garlic Parmesan Chicken and Potatoes Recipe Is a Must-Try?
- A Burst of Flavor: The combination of Italian seasoning, garlic, and Parmesan creates a harmonious explosion of flavors that dance on your palate, leaving you craving more.
- Creamy Perfection: The luscious garlic Parmesan cream sauce is the star of this dish, enveloping the chicken and potatoes in a velvety blanket of decadence.
- Simple Ingredients, Extraordinary Taste: With pantry staples like garlic, butter, and herbs, this recipe transforms humble ingredients into a gourmet delight.
- Family-Friendly: Both adults and kids will adore this dish. The creamy sauce and perfectly seasoned chicken and potatoes make it a hit with even the pickiest eaters.
- Versatile and Easy: This recipe is flexible, allowing you to customize it to your liking. Swap spinach for other greens or experiment with different herbs to create your own twist.
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 (about 450g)
- 2 tablespoons chopped fresh parsley leaves
For the 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
- Kosher salt and freshly ground black pepper, to taste
Directions:
Preheat your oven to 400 degrees F (200 degrees C). Lightly grease a 9×13 baking dish or coat it with nonstick spray.
Season the chicken thighs with Italian seasoning, salt, and pepper to taste.
In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the chicken, skin-side down, and sear both sides until they turn golden brown, approximately 2-3 minutes per side. Set the chicken aside.
Melt the remaining 1 tablespoon of butter in the same skillet. Add the chopped spinach and cook, stirring occasionally, until it begins to wilt, about 2 minutes. Set aside.
To prepare the garlic Parmesan cream sauce, melt the 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 until it turns lightly browned, approximately 1 minute.
Gradually whisk in the chicken broth, dried thyme, and dried basil. Cook, whisking constantly, until the mixture is well incorporated, about 1-2 minutes. Stir in the half and half and grated Parmesan cheese until the sauce slightly thickens, about 1-2 minutes. If the sauce is too thick, add more milk as needed. Season with salt and pepper to taste.
Arrange the chicken thighs in a single layer in the prepared baking dish. Top them with the halved baby Dutch potatoes, wilted spinach, and creamy sauce.
Place the baking dish in the preheated oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F (75 degrees C), about 25-30 minutes.
Serve this tantalizing dish immediately, garnished with chopped fresh parsley, if desired.
Notes:
- Feel free to experiment with different greens like kale or Swiss chard instead of spinach for added variety.
- If you prefer a lighter version, you can use milk instead of half and half in the garlic Parmesan cream sauce.
- For an extra kick of flavor, consider adding a sprinkle of red pepper flakes or a squeeze of lemon juice.
In conclusion, the Creamy Garlic Parmesan Chicken and Potatoes recipe is a culinary masterpiece that combines the comforting flavors of tender chicken, golden potatoes, and a rich garlic Parmesan cream sauce. With each bite, you’ll experience a symphony of tastes and textures that will leave you wanting more. This recipe’s versatility allows you to make it your own by incorporating different herbs or greens, making it perfect for satisfying even the pickiest of eaters.
Whether you’re preparing a special meal for your loved ones or hosting a gathering, this dish is sure to impress. The enticing aromas that waft from your kitchen will draw everyone in, eager to taste the creamy perfection that awaits. This recipe has become a beloved staple in households, bringing joy and comfort to those who indulge in its deliciousness.
So why wait? Gather your ingredients, preheat your oven, and embark on a culinary adventure with Creamy Garlic Parmesan Chicken and Potatoes. From its enticing title to its mouthwatering flavors, this recipe promises a memorable dining experience that will have your family and friends asking for seconds. Get ready to savor the creamy, garlicky goodness and create lasting memories around the dinner table. Enjoy every delicious bite!
FAQs
Can I use boneless, skinless chicken thighs instead?
Yes, boneless, skinless chicken thighs can be used as a substitution. However, keep in mind that bone-in, skin-on chicken thighs tend to be more flavorful and juicy.
Can I use different types of potatoes?
Absolutely! While the recipe calls for baby Dutch potatoes, you can use other varieties such as red potatoes or Yukon gold potatoes.
Can I make the sauce in advance?
It’s best to make the garlic Parmesan cream sauce just before assembling the dish to maintain its optimal flavor and texture.
Can I freeze the leftovers?
While it’s possible to freeze leftovers, the texture of the cream sauce may change upon thawing and reheating. It’s recommended to consume the dish fresh for the best taste.
Garlic Parmesan Chicken and Potatoes
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 (about 450g)
- 2 tablespoons chopped fresh parsley leaves
For the 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
- Kosher salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 baking dish or coat it with nonstick spray.
- Season the chicken thighs with Italian seasoning, salt, and pepper to taste.
- In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the chicken, skin-side down, and sear both sides until they turn golden brown, approximately 2-3 minutes per side. Set the chicken aside.
- Melt the remaining 1 tablespoon of butter in the same skillet. Add the chopped spinach and cook, stirring occasionally, until it begins to wilt, about 2 minutes. Set aside.
- To prepare the garlic Parmesan cream sauce, melt the 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 until it turns lightly browned, approximately 1 minute.
- Gradually whisk in the chicken broth, dried thyme, and dried basil. Cook, whisking constantly, until the mixture is well incorporated, about 1-2 minutes. Stir in the half and half and grated Parmesan cheese until the sauce slightly thickens, about 1-2 minutes. If the sauce is too thick, add more milk as needed. Season with salt and pepper to taste.
- Arrange the chicken thighs in a single layer in the prepared baking dish. Top them with the halved baby Dutch potatoes, wilted spinach, and creamy sauce.
- Place the baking dish in the preheated oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F (75 degrees C), about 25-30 minutes.
- Serve this tantalizing dish immediately, garnished with chopped fresh parsley, if desired.
Leave a Reply