Chicken and Potatoes with Garlic Parmesan Cream Sauce


  • 6 bone-inskin-on chicken thighs
  • 1 tablespoon Italian seasoning
  • Kosher salt and freshly ground black pepperto taste
  • 3 tablespoons unsalted butterdivided
  • 3 cups baby spinachroughly chopped
  • 16 ounces baby Dutch potatoeshalved*
  • 2 tablespoons chopped fresh parsley leaves


    • ¼ cup unsalted butter
    • 4 cloves garlicminced
    • 2 tablespoons all-purpose flour
    • 1 cup chicken brothor 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 pepperto taste


    • 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 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.

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