Prep time: 10 mins | Cook time: 40 mins | Total time: 50 mins | Yield: 6 SERVINGS
This chicken and potatoes with garlic, Parmesan cream sauce is an amazing weeknight dinner that you can easily and quickly make. A complete meal in one with crisp-tender chicken, fork-tender potatoes, and spinach. This dish is a must and a great addition to your weekly rotation!
INGREDIENTS
3 tbsp unsalted butter, divided
6 bone-in, skin-on chicken thighs
1 tbsp Italian seasoning
3 c. baby spinach, roughly chopped
2 tbsp chopped fresh parsley leaves
16 oz. baby Dutch potatoes – halved
Kosher salt and freshly ground black pepper, to taste
GARLIC PARMESAN CREAM SAUCE:
4 cloves garlic, minced
2 tbsp all-purpose flour
¼ c. unsalted butter
1 tsp dried thyme
½ tsp dried basil
½ c. freshly grated Parmesan
Kosher salt and freshly ground black pepper, to taste
½ c. half and half
1 c. chicken broth, or more, as needed
HOW TO MAKE CHICKEN AND POTATOES WITH GARLIC PARMESAN CREAM SAUCE
Step 1: Prepare the oven. Preheat it to 400 degrees F. Using a nonstick spray, lightly grease a 9 x 13-inch baking dish.
Step 2: With the Italian seasoning, season the chicken. To taste, sprinkle with salt and pepper.
Step 3: In a large skillet, melt 2 tbsp butter over medium-high heat. Once melted, add the chicken to the skillet, skin-side down. Sear for about 2 to 3 minutes on each side until golden brown. Set the seared chicken aside.
Step 3: In the same skillet, melt the rest of the butter. Then, add the spinach and cook for about 2 minutes, stirring often, until the spinach starts to wilt. Set aside when done.
Step 4: For the garlic, and Parmesan cream sauce, melt the butter in a skillet on medium heat. Once melted, add the garlic and cook for about 1 to 2 minutes, stirring often, until aromatic. Then, stir in the flour and cook for a minute more until lightly browned.
Step 5: Slowly stir in the chicken broth and add the thyme along with the basil. Continue to cook for another 1 to 2 minutes, stirring constantly, until blended. Next, add the half-and-half and Parmesan. Stir well and cook for 1 to 2 minutes until thickened. As needed, add more milk if the mixture is too thick. To taste, season with salt and pepper.
Step 6: Into the prepared baking dish, place the chicken in a single layer. On top, place the potatoes, spinach, and cream sauce.
Step 7: Place in the preheated oven and bake for about 25 to 30 minutes or until the internal temperature of the chicken reaches 165 degrees F.
Step 8: Remove from the oven when done and serve the chicken and potatoes right away garnished with parsley. Enjoy!
NOTES:
To ensure quicker cooking time, cut the potatoes into thirds or fourths.
Substitute 1 c. half-and-half with ¾ c. whole milk plus ¼ c. heavy cream or ⅔ c. skim or low-fat milk plus ⅓ c. heavy cream.