Creamy Chicken and Potatoes with Garlic Parmesan Bliss

Simple and comforting Chicken and Potatoes with Garlic Parmesan Cream Sauce, perfect for families and gatherings.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 560

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 pieces Bone-in, skin-on chicken thighs Juicy and flavorful; substitute with boneless skinless thighs.
to taste Kosher salt Essential for enhancing flavor.
to taste Freshly ground black pepper Essential for enhancing flavor.

For the Garlic Parmesan Cream Sauce

4 tablespoons Unsalted butter Adds richness and depth; olive oil can be used as an alternative.
4 cloves Garlic Fresh garlic is ideal for the best aromatic flavor.
1/4 cup All-purpose flour Used to thicken your creamy sauce.
2 cups Chicken broth Vegetable broth works for a vegetarian option.
1 teaspoon Dried thyme Infuses the sauce with warmth; swap in fresh herbs for a vibrant twist.
1 teaspoon Dried basil Infuses the sauce with warmth; swap in fresh herbs for a vibrant twist.
1 cup Half and half Creates a creamy texture; milk and heavy cream mixed can work as a substitute.
1 cup Freshly grated Parmesan cheese Delivers a rich, cheesy flavor; avoid pre-packaged varieties.

For the Vegetables

1 pound Baby Dutch potatoes Tender and hearty; should be halved for even cooking.
4 cups Baby spinach Adds color and nutrients; can be replaced with kale or other leafy greens.

For the Garnish

2 tablespoons Chopped fresh parsley Brightens up the dish; dried parsley can also work.

Equipment

cast iron skillet
9x13 inch baking dish

Method

Cooking Instructions

Preheat your oven to 400°F (200°C) and prepare a 9x13 inch baking dish by coating it lightly with oil or nonstick spray.
Season the chicken thighs with Italian seasoning, kosher salt, and black pepper. Sear the chicken skin-side down in a hot skillet for 2-3 minutes until golden brown, then flip and sear the other side for another 2-3 minutes.
Melt remaining butter in the skillet and add spinach. Stir for about 2 minutes until wilted.
In the prepared baking dish, arrange the seared chicken thighs, layer the halved potatoes around, add wilted spinach, and pour the creamy sauce over everything.
Roast in the oven for 25-30 minutes until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are tender.
Garnish with chopped fresh parsley and serve hot, optionally drizzling leftover sauce over pasta or rice.

Nutrition

Serving: 1servingCalories: 560kcalCarbohydrates: 45gProtein: 35gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 125mgSodium: 800mgPotassium: 900mgFiber: 5gSugar: 3gVitamin A: 20IUVitamin C: 15mgCalcium: 15mgIron: 10mg

Notes

Store leftovers in an airtight container for up to 4 days, reheating gently in the oven to maintain texture.

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