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Chicken and Potatoes with Garlic Parmesan Cream Sauce

Garlic Parmesan Cream Chicken and Potatoes: Family's Favorite

Delight your family with Garlic Parmesan Cream Chicken and Potatoes, a budget-friendly comfort food that brings joy to the dinner table.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Bone-in, skin-on chicken thighs Boneless can be substituted.
  • 1 tablespoon Italian seasoning Can substitute with dried herbs like oregano or thyme.
  • 1 teaspoon Kosher salt
  • 1 teaspoon Freshly ground black pepper
For the Vegetables
  • 4 cups Baby spinach Can substitute with kale or cabbage.
  • 1.5 pounds Baby Dutch potatoes Sweet potatoes can be used as an alternative.
For the Sauce
  • 4 tablespoons Unsalted butter Olive oil can be used for a lighter version.
  • 4 cloves Garlic Minced.
  • 2 tablespoons All-purpose flour Can substitute with cornstarch for gluten-free.
  • 2 cups Chicken broth Vegetable broth can be substituted.
  • 1 teaspoon Dried thyme Fresh herbs are great if available.
  • 1 teaspoon Dried basil Fresh herbs can be used.
  • 1 cup Half and half Can use milk for a lighter dish or heavy cream for richness.
  • 0.5 cup Freshly grated Parmesan Avoid pre-packaged for best texture.
For Garnish
  • 2 tablespoons Fresh parsley Chopped.

Equipment

  • Oven
  • Skillet
  • baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and grease a 9 x 13-inch baking dish with a little butter or oil.
  2. In a mixing bowl, generously season the chicken thighs with Italian seasoning, kosher salt, and pepper.
  3. Heat 2 tablespoons of unsalted butter in a skillet over medium-high heat and sear chicken thighs for 2-3 minutes on each side until golden brown.
  4. Add the remaining butter in the same skillet and sauté spinach until wilted, about 2 minutes.
  5. Layer the chicken, potatoes, and spinach in the baking dish evenly.
  6. Return skillet to medium heat, sauté garlic, add flour, whisk in chicken broth, and finish with thyme, basil, and half and half.
  7. Pour the sauce over chicken and vegetables, roast for 25-30 minutes until chicken is cooked through.
  8. Let rest, garnish with parsley, and serve.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 35gProtein: 35gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 10IUVitamin C: 20mgCalcium: 15mgIron: 10mg

Notes

For best results, use bone-in, skin-on chicken thighs and freshly grated Parmesan. Adjust cooking times as necessary based on ingredients used.

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