Description
This Chicken and Potatoes with Garlic Parmesan Cream Sauce recipe features juicy bone-in, skin-on chicken thighs seared to golden perfection and roasted with tender baby Dutch potatoes and spinach. The dish is elevated by a rich and creamy garlic Parmesan sauce, seasoned with fragrant herbs for a comforting and flavorful family meal perfect for weeknight dinners or special occasions.
Ingredients
Chicken and Vegetables
- 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
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 cheese
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 400 degrees F. Lightly oil a 9 x 13-inch baking dish or spray it with nonstick spray to prevent sticking during roasting.
- Season the Chicken: Season the bone-in, skin-on chicken thighs evenly with Italian seasoning, kosher salt, and freshly ground black pepper to taste.
- Sear the Chicken: Melt 2 tablespoons of unsalted butter in a large cast iron skillet over medium-high heat. Place chicken thighs skin-side down and sear until golden brown on each side, approximately 2-3 minutes per side. Once browned, set the chicken aside on a plate.
- Cook the Spinach: In the same skillet, melt the remaining 1 tablespoon of butter. Add the roughly chopped baby spinach and cook, stirring occasionally until it wilts, about 2 minutes. Remove from heat and set aside.
- Assemble in Baking Dish: Arrange the seared chicken thighs in a single layer in the prepared baking dish. Scatter the halved baby Dutch potatoes and cooked spinach evenly around and on top of the chicken. Pour the prepared garlic Parmesan cream sauce over the chicken and vegetables, ensuring even coverage.
- Roast in the Oven: Place the baking dish in the preheated oven and roast until the chicken is fully cooked and reaches an internal temperature of 165 degrees F, about 25-30 minutes. The potatoes should be tender and the sauce bubbly.
- Garnish and Serve: Remove from the oven and garnish with freshly chopped parsley if desired. Serve immediately while hot and creamy.
- Make Garlic Parmesan Cream Sauce: In the cast iron skillet over medium heat, melt ¼ cup unsalted butter. Add the minced garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in 2 tablespoons of all-purpose flour and cook until lightly browned, about 1 minute.
- Add Liquids and Seasoning: Gradually whisk in 1 cup chicken broth, dried thyme, and dried basil. Continue whisking constantly until the mixture is smooth and thickened, about 1-2 minutes.
- Finish Sauce: Stir in ½ cup half and half and ½ cup freshly grated Parmesan cheese. Cook until the sauce slightly thickens, about 1-2 minutes. If too thick, add additional half and half to achieve desired consistency. Season with kosher salt and freshly ground black pepper to taste. Pour over chicken and vegetables before roasting.
Notes
- For best flavor and juiciness, use bone-in, skin-on chicken thighs.
- Halving the baby Dutch potatoes allows them to cook evenly alongside the chicken.
- Do not skip searing the chicken; it adds depth of flavor and a crispy skin.
- The garlic Parmesan cream sauce can be made ahead and stored in the fridge for up to 2 days.
- Adjust the thickness of the sauce by adding more or less half and half as needed.
- Ensure the chicken reaches an internal temperature of 165°F for safe consumption.
