Description

Discover the rich flavors of Chicken and Potatoes with Garlic Parmesan Cream Sauce, a comforting and savory dish that’s perfect for family dinners or special occasions. This recipe combines tender chicken thighs, creamy potatoes, and a decadent garlic parmesan sauce that will leave everyone satisfied. Follow these simple steps to create this memorable meal:

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

For the 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

Preheat oven to 400 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
Season chicken with Italian seasoning, salt, and pepper to taste.
Melt 2 tablespoons butter in a large skillet over medium-high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
Melt remaining 1 tablespoon butter in the skillet. Stir in spinach and cook, stirring occasionally, until it begins to wilt, about 2 minutes; set aside.
To make the garlic parmesan cream sauce, melt butter in the skillet over medium heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
Gradually whisk in chicken broth, thyme, and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper to taste.
Place chicken in a single layer into the prepared baking dish. Top with potatoes, spinach, and cream sauce.
Place into the oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
Serve immediately, garnished with parsley, if desired.

Notes:

Potatoes can be cut into thirds or fourths to ensure quicker cooking time.
Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

Notes

Serving Tips:

Presentation: Arrange chicken and potatoes with a generous ladle of garlic parmesan cream sauce on a serving platter for an appealing presentation.
Garnish: Sprinkle chopped fresh parsley over the dish before serving to add a pop of color and freshness.
Accompaniments: Serve alongside a crisp green salad or crusty bread to complement the creamy sauce.

Storage Tips:

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat gently on the stovetop over low heat to preserve the texture of the chicken and potatoes, stirring occasionally.
Freezing: While possible, freezing may alter the texture of the sauce; freeze in an airtight container for up to 1 month for best results.

Enjoy the savory flavors of Chicken and Potatoes with Garlic Parmesan Cream Sauce with these tips to ensure every serving is as delicious as the first!