There’s something incredibly comforting about a dish that combines tender, juicy chicken with perfectly cooked potatoes and a creamy sauce. This Garlic Parmesan Chicken and Potatoes recipe is the epitome of comfort food, yet it’s simple enough for a weeknight dinner. With just one baking dish and a handful of ingredients, you can create a meal that will impress family and friends alike. The beauty of this recipe lies in its balance: crispy, seared chicken thighs paired with soft baby Dutch potatoes, all enveloped in a rich, garlicky Parmesan cream sauce. The addition of fresh spinach not only adds a pop of color but also a boost of nutrients, making this dish a complete, wholesome meal. Plus, it’s versatile—whether you’re feeding a family of six or meal-prepping for the week, this recipe fits the bill. The flavors meld together beautifully as the dish bakes, resulting in a meal that’s as pleasing to the palate as it is to the eye. If you’re looking for a recipe that’s both satisfying and easy to prepare, this Creamy Garlic Parmesan Chicken and Potatoes is sure to become a favorite in your kitchen.
Ingredients:
- 6 bone-in, skin-on chicken thighs
- 1 tablespoon Italian seasoning
- Kosher salt and freshly ground black pepper, to taste
- 16 ounces baby Dutch potatoes, halved*
- 3 tablespoons unsalted butter, divided
- 3 cups baby spinach, roughly chopped
- 2 tablespoons chopped fresh parsley leaves
- 4 cloves garlic, minced
- ¼ cup unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth, or more as needed
- ½ cup half and half*
- ½ cup freshly grated Parmesan
- 1 teaspoon dried thyme
- ½ teaspoon dried basil
Instructions:
- Preheat your oven to 400°F (200°C) and lightly oil a 9 x 13 baking dish or coat it with nonstick spray.
- Season the chicken thighs with Italian seasoning, salt, and pepper. Heat 2 tablespoons of butter in a large cast iron skillet over medium-high heat. Sear the chicken, skin-side down, until golden brown, about 2-3 minutes per side. Set the chicken aside.
- In the same skillet, melt the remaining tablespoon of butter. Add the spinach and cook, stirring occasionally, until it begins to wilt, about 2 minutes. Set the spinach aside.
- Arrange the chicken thighs in a single layer in the prepared baking dish. Top with the halved potatoes and sautéed spinach.
- For the garlic Parmesan cream sauce, melt ¼ cup butter in the same skillet over medium heat. Add the minced garlic and cook until fragrant, about 1-2 minutes. Whisk in the flour and cook until lightly browned, about 1 minute.
- Gradually whisk in the chicken broth, thyme, and basil, cooking and whisking constantly until the mixture is smooth and slightly thickened, about 1-2 minutes. Stir in the half and half and Parmesan, and continue to cook until the sauce reaches your desired thickness, about 1-2 minutes more. Season with salt and pepper to taste.
- Pour the garlic Parmesan cream sauce over the chicken, potatoes, and spinach in the baking dish.
- Place the dish in the oven and roast until the chicken is cooked through and the potatoes are tender, about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
- Garnish with chopped fresh parsley before serving, if desired.
Nutritional Information:
This dish offers a balanced meal with a good source of protein from the chicken, carbohydrates from the potatoes, and essential vitamins and minerals from the spinach. The garlic Parmesan cream sauce provides a rich, creamy texture while still being mindful of the overall calorie content. This recipe is perfect for those looking for a hearty, satisfying meal that also offers nutritional benefits. If you’re following a low-carb or keto diet, you can easily adjust the recipe by reducing the number of potatoes or substituting them with a lower-carb vegetable like cauliflower.
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Servings:
This recipe yields 6 servings, making it an excellent choice for a family dinner or for meal-prepping your lunches for the week.