Chicken and Potatoes with Garlic Parmesan Cream Sauce
This Creamy Garlic Parmesan Chicken & Potatoes is the best Parmesan Chicken I have ever tasted! The creamy Parmesan garlic sauce is to die for!
Prep Time: 10minutes
Cook Time: 40minutes
Total Time: 50minutes
Crisp-tender chicken baked to absolute perfection with potatoes and spinach. A complete meal in one!
Ingredients:
6 bone-in, skin-on chicken thighs
1 tablespoon Italian seasoning
Kosher salt and freshly ground black pepper, to taste
3 tablespoons olive oil, divided
3 cups baby spinach, roughly chopped
16 ounces baby Dutch potatoes, halved*
2 tablespoons chopped fresh parsley leaves
For the garlic parmesan cream sauce
1/4 cup unsalted butter
4 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup chicken broth, or more, as needed
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 cup half and half*
1/2 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper, to taste
Instructions:
- Preheat oven to 400 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
- Season chicken with Italian seasoning, salt and pepper, to taste.
- Melt 2 tablespoons butter in a large cast iron skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
- Melt remaining 1 tablespoon butter in the skillet. Stir in spinach and cook, stirring occasionally, until it begins to wilt, about 2 minutes; set aside.
- To make the garlic parmesan cream sauce Add garlic in olive oil, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
- Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes.
- Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more half and half as needed; season with salt and pepper, to taste.
- Place chicken in a single layer into the prepared baking dish. Top with potatoes, spinach and cream sauce.
- Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
- Serve immediately, garnished with parsley, if desired.
Notes:
Potatoes can be cut into thirds or fourths to ensure quicker cooking time.
Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.