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Chicken and Potatoes with Garlic Parmesan Cream Sauce

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:

Instructions:

  1. Preheat your oven to 400°F (200°C) and lightly oil a 9 x 13 baking dish or coat it with nonstick spray.
  2. 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.
  3. 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.
  4. Arrange the chicken thighs in a single layer in the prepared baking dish. Top with the halved potatoes and sautéed spinach.
  5. 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.
  6. 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.
  7. Pour the garlic Parmesan cream sauce over the chicken, potatoes, and spinach in the baking dish.
  8. 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).
  9. 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.

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