Delicious Chicken and Potatoes with Garlic Parmesan Cream Sauce Recipe

Chicken and Potatoes with Garlic Parmesan Cream Sauce – This Chicken and Potatoes with Garlic Parmesan Cream Sauce recipe is a true family favorite. It’s a dish that’s easy to make, yet looks and tastes like it was prepared by a gourmet chef. The chicken is juicy and flavorful, while the baby Dutch potatoes are perfectly tender. But what sets this recipe apart is the creamy and garlicky Parmesan sauce that ties everything together. This is comfort food at its finest, and it’s guaranteed to become a regular in your dinner rotation.

Whenever I’m looking to make a meal that’s sure to please my husband and little ones, I turn to this Chicken and Potatoes with Garlic Parmesan Cream Sauce recipe. The smell of the chicken searing in the skillet always draws everyone into the kitchen, eager to see what’s cooking. And when the creamy Parmesan sauce is poured over the chicken and potatoes, their eyes light up with excitement. This dish has become a staple in our household, and we love to enjoy it together around the dinner table.

Why This Chicken and Potatoes with Garlic Parmesan Cream Sauce Recipe is a Must-Try?

This recipe is a standout for several reasons. The combination of juicy chicken thighs and perfectly roasted baby Dutch potatoes is a match made in heaven. But the real star of the show is the garlic Parmesan cream sauce, which is rich, creamy, and bursting with flavor. It’s made with real Parmesan cheese, chicken broth, and a hint of thyme and basil, and it’s the perfect complement to the savory chicken and tender potatoes. This dish is easy to prepare, yet looks and tastes like a restaurant-quality meal. Plus, it’s a one-pan wonder, making cleanup a breeze.

Ingredients:

• 6 bone-in, skin-on chicken thighs (950 grams / 2 lb.)
• 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 (450 grams)
• 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* (120 mL)
• ½ cup freshly grated Parmesan
• Kosher salt and freshly ground black pepper, to taste

Directions:

Preheat your oven to 400 degrees F (205 degrees C). Lightly oil a 9×13 baking dish or coat it with nonstick spray.

Season the chicken thighs with Italian seasoning, kosher salt, and freshly ground black pepper to taste.

In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Then, set the chicken aside.

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. Set the skillet aside.

To make 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 all-purpose flour until lightly browned, about 1 minute.

Gradually whisk in the chicken broth, dried thyme, and dried basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in the half and half and freshly grated Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed. Season the sauce with kosher salt and freshly ground black pepper to taste.

Place the seared chicken in a single layer into the prepared baking dish. Top it with halved baby Dutch potatoes, the cooked spinach, and the garlic Parmesan cream 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 (74 degrees C), about 25-30 minutes.

Once cooked, remove the baking dish from the oven and garnish the dish with chopped fresh parsley leaves, if desired.

Serve immediately and enjoy your delicious chicken and potatoes with garlic Parmesan cream sauce!

Notes:

• To make this recipe gluten-free, use a gluten-free flour instead of all-purpose flour.
• If you don’t have half and half, you can use a combination of milk and heavy cream.
• If you want to make this recipe ahead of time, you can prepare the chicken, potatoes, spinach, and sauce separately and then assemble and bake when ready to serve.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

In conclusion, this Chicken and Potatoes with Garlic Parmesan Cream Sauce recipe is a delicious and satisfying meal that’s perfect for any day of the week. The combination of tender chicken thighs, flavorful baby Dutch potatoes, and creamy garlic parmesan sauce is sure to be a hit with your family and friends. Whether you’re cooking for a special occasion or just looking for a comforting dinner, this recipe is a great choice. With easy-to-find ingredients and simple instructions, you’ll be able to whip up this meal in no time. So go ahead and give this recipe a try – you won’t be disappointed!

FAQ

How long will leftovers last?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Chicken and Potatoes with Garlic Parmesan Cream Sauce

Sacrlett

This Chicken and Potatoes with Garlic Parmesan Cream Sauce recipe is a true family favorite. It's a dish that's easy to make, yet looks and tastes like it was prepared by a gourmet chef. The chicken is juicy and flavorful, while the baby Dutch potatoes are perfectly tender. But what sets this recipe apart is the creamy and garlicky Parmesan sauce that ties everything together.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Main Dish

Cuisine American, Italian

Servings 6

Ingredients

  

• 6 bone-in skin-on chicken thighs (950 grams / 2 lb.)
• 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 (450 grams)
• 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* 120 mL
• ½ cup freshly grated Parmesan
• Kosher salt and freshly ground black pepper to taste

Instructions

 

• Preheat your oven to 400 degrees F (205 degrees C). Lightly oil a 9x13 baking dish or coat it with nonstick spray.
• Season the chicken thighs with Italian seasoning, kosher salt, and freshly ground black pepper to taste.
• In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Then, set the chicken aside.
• 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. Set the skillet aside.
• To make 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 all-purpose flour until lightly browned, about 1 minute.
• Gradually whisk in the chicken broth, dried thyme, and dried basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in the half and half and freshly grated Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed. Season the sauce with kosher salt and freshly ground black pepper to taste.
• Place the seared chicken in a single layer into the prepared baking dish. Top it with halved baby Dutch potatoes, the cooked spinach, and the garlic Parmesan cream 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 (74 degrees C), about 25-30 minutes.
• Once cooked, remove the baking dish from the oven and garnish the dish with chopped fresh parsley leaves, if desired.
• Serve immediately and enjoy your delicious chicken and potatoes with garlic Parmesan cream sauce!

Notes

To make this recipe gluten-free, use a gluten-free flour instead of all-purpose flour.

If you don't have half and half, you can use a combination of milk and heavy cream.

If you want to make this recipe ahead of time, you can prepare the chicken, potatoes, spinach, and sauce separately and then assemble and bake when ready to serve.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keyword Chicken and Potatoes with Garlic Parmesan Cream Sauce