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Chicken and Potatoes with Garlic Parmesan Cream Sauce

Crisp-tender chicken baked to absolute perfection with potatoes and spinach. A complete meal in one!

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

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
  • 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
  • Kosher salt and freshly ground black pepper to taste

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
    Cup of Yum
  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

  • *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.