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Chicken and Potatoes with Garlic Parmesan Cream Sauce
5 from 225 votes

Chicken and Potatoes with Garlic Parmesan Cream Sauce

Chicken and Potatoes with Garlic Parmesan Cream Sauce features oven-roasted chicken thighs and baby potatoes topped with sautéed spinach and a creamy garlic parmesan sauce. The chicken is seasoned with Italian herbs and pan-seared before baking, giving a golden crust. The sauce is rich and flavorful, combining butter, garlic, flour, chicken broth, half and half, and Parmesan cheese.

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 6 servings
Course: Main Course

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

    Cup of Yum
  1. Preheat oven to 400 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
  2. Season chicken with Italian seasoning, salt and pepper, to taste.
  3. 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.
  4. 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.
  5. Place chicken in a single layer into the prepared baking dish. Top with potatoes, spinach and garlic Parmesan cream sauce.
  6. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
  7. Serve immediately, garnished with parsley, if desired.
For the garlic parmesan cream sauce
  1. 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.
  2. Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes.
  3. 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.