Chicken and Potatoes with Garlic Parmesan Cream Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
6 servings
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Course
Main Course
Chicken and Potatoes with Garlic Parmesan Cream Sauce
Description
This recipe combines bone-in, skin-on chicken thighs seasoned with Italian seasoning, salt, and pepper, and seared in butter for a golden crust. Baby potatoes are halved for even roasting and tender texture. Spinach is sautéed separately in butter until wilted, then set aside. The components are assembled in a baking dish topped with a garlic Parmesan cream sauce made from sautéed garlic, flour, chicken broth, dried thyme and basil, half and half, and grated Parmesan cheese. The sauce is cooked until thickened and seasoned.
Once assembled, the dish roasts in the oven until the chicken reaches a safe internal temperature and the potatoes are tender. The roasting melds the flavors and finishes the cream sauce with a silky texture. The dish is garnished with fresh chopped parsley for brightness. The result is a savory, herb-infused meal featuring tender chicken with a creamy, garlicky sauce alongside soft roasted potatoes and spinach.
Potatoes can be cut smaller for faster cooking. Half and half is interchangeable with homemade combinations of milk and cream as noted. Serving immediately after roasting ensures the best texture and heat. This dish balances hearty protein and vegetables with a rich sauce that ties all elements together.
Ingredients
- 6 chicken thigh bone-in, skin-on
- 1 tablespoon Italian seasoning
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 3 tablespoons butter divided, unsalted
- 3 cups baby spinach roughly chopped
- 16 ounces baby potato halved, Dutch variety
- 2 tablespoons parsley chopped fresh leaves
For the garlic parmesan cream sauce
- ¼ cup butter unsalted
- 4 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth or more, as needed
- 1 teaspoon thyme dried
- ½ teaspoon basil dried
- ½ cup half and half
- ½ cup Parmesan Cheese freshly grated
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
Instructions
- Preheat oven to 400 degrees F. Lightly oil a 9 x 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 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; 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.
- Place chicken in a single layer into the prepared baking dish. Top with potatoes, spinach and garlic Parmesan cream sauce.
- Place into 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.
For 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 half and half as needed; season with salt and pepper, to taste.
Notes
- Cut potatoes into thirds or fourths to reduce roasting time.
- Half and half can be substituted with 3/4 cup whole milk plus 1/4 cup heavy cream or 2/3 cup low-fat milk plus 1/3 cup heavy cream.
User Reviews
Overall Rating
5
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