Creamy Garlic Parmesan Chicken & Potatoes
User Reviews
5
-
Prep Time
15 mins
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Cook Time
40 mins
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Servings
4
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Calories
327 kcal
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Course
Main Course
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Cuisine
American
Creamy Garlic Parmesan Chicken & Potatoes
Description
Creamy Garlic Parmesan Chicken & Potatoes combines bone-in, skin-on chicken thighs seared until crisp, then baked alongside parboiled baby potatoes in a thick garlic Parmesan cream sauce containing spinach. The sauce is prepared by sautéing chopped garlic and spinach in butter, then whisking in chicken broth, heavy cream, flour to thicken, Parmesan cheese, and lemon juice for brightness.
The parboiled potatoes are added to the baking dish with the chicken and sauce, allowing the sauce to coat and infuse them as they cook. The chicken skin crisps up early in the pan, providing a crisp texture beneath the creamy sauce. The blend of garlic, cheese, and spinach delivers a rich, savory flavor profile, while the potatoes contribute heartiness.
Served as a single-pan meal, this dish is excellent for a comforting dinner combining protein, vegetables, and starch all baked together. Adjusting the sauce placement – pouring around versus on top – affects the chicken skin's crispness.
Parboiling potatoes helps ensure they cook through properly during baking. For crispier chicken skin, pour the sauce around the chicken, not directly on it.
Ingredients
- 6-7 in chicken thighs bone- in, skin-on
- 1 tbsp butter
- 1 tbsp vegetable oil
Garlic Parmesan Cream Sauce
- 2 tbsp butter
- 7-8 cloves garlic smashed then roughly chopped
- 2-3 cups baby spinach
- 1 cup chicken broth
- 2 tbsp flour
- 1/4 cup heavy cream
- 1/3 cup Parmesan Cheese freshly grated
- 1/2 tsp lemon juice to taste
- 4 cups baby potato parboiled for 10 minutes
Instructions
- Pre-heat the oven to 400 F.
- Melt butter and oil together in a large frying pan over medium-high heat. Add in the the chicken thighs.
- Fry unti the skin is very crisp and brown on both sides. Drain the chicken and place into a large 9x13 baking pan of choice. Drain the fat from the pan and place back on the stove.
- Melt the next two tablespoons of butter,
- Add in all of the garlic and fry for 1 minute. Add in the spinach and then saute until the spinach shrinks.
- Whisk in the chicken broth, cream, flour and Parmesan. Add in lemon juice to taste.
- Cook for an additional 2-3 minutes, the flour should thicken the sauce.
- Place the parboiled baby potatoes between the chicken in the 9x13 pan. If you have large chicken thighs, halve the baby potatoes, if you have smaller ones, quarter them so that they cook faster.
- Pour the spinach and cream sauce over top of the chicken and potatoes.
- Bake the chicken in the oven for 25-30 minutes or until the thighs reach a temperature of 175 °F and are tender and cooked all the way through. The potatoes should be tender.
- Remove and serve.
Notes
- Parboil baby potatoes for 10 minutes before baking to ensure they soften fully.
- To maintain crispy chicken skin, pour the cream sauce around the chicken thighs instead of on top before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Calories | 327kcal | 16% |
| Carbohydrates | 29g | 10% |
| Protein | 8g | 16% |
| Fat | 20g | 31% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 52mg | 17% |
| Sodium | 454mg | 19% |
| Potassium | 794mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 1955IU | 39% |
| Vitamin C | 39.5mg | 44% |
| Calcium | 154mg | 15% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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