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Garlic Parmesan Chicken and Potatoes

A complete one-pan meal featuring crisp, tender chicken, roasted potatoes, and spinach in a rich garlic parmesan cream sauce.
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Course: Main Course
Cuisine: American / Italian-inspired
Keyword: Garlic Parmesan Chicken & Potatoes
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6
Calories: 478kcal

Ingredients

For the Chicken & Potatoes:

  • 6 bone-in, skin-on chicken thighs
  • 1 tbsp Italian seasoning
  • Kosher salt & freshly ground black pepper, to taste
  • 3 tbsp unsalted butter, divided
  • 3 cups baby spinach, roughly chopped
  • 16 oz baby Dutch potatoes, halved
  • 2 tbsp fresh parsley, chopped (for garnish)

For the Garlic Parmesan Cream Sauce:

  • ¼ cup unsalted butter
  • 4 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 1 cup chicken broth (adjust as needed)
  • 1 tsp dried thyme
  • ½ tsp dried basil
  • ½ cup half and half*
  • ½ cup freshly grated Parmesan cheese
  • Kosher salt & freshly ground black pepper, to taste

Instructions

  • Preheat & Prep:
    Preheat oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish or coat with nonstick spray.
  • Sear the Chicken:
    Season chicken thighs with Italian seasoning, salt, and pepper.
    Melt 2 tbsp butter in a large cast-iron skillet over medium-high heat.
    Sear chicken, skin-side down, until golden brown (about 2-3 minutes per side). Set aside.
  • Sauté Spinach:
    Melt remaining 1 tbsp butter in the skillet.
    Add spinach and cook until wilted (about 2 minutes). Set aside.
  • Prepare the Sauce:
    In the same skillet, melt butter over medium heat.
    Add garlic and sauté until fragrant (1-2 minutes).
    Whisk in flour and cook for 1 minute until lightly browned.
    Gradually whisk in chicken broth, thyme, and basil. Stir continuously for 1-2 minutes.
    Add half and half and Parmesan, stirring until slightly thickened (1-2 minutes).
    If too thick, add more half and half as needed. Season with salt and pepper.
  • Bake the Dish:
    Arrange chicken in a single layer in the prepared baking dish.
    Top with potatoes, sautéed spinach, and garlic parmesan cream sauce.
    Bake for 25-30 minutes or until chicken reaches an internal temperature of 165°F (75°C).
  • Serve:
    Garnish with fresh parsley and serve immediately.

Notes

  • To ensure quicker cooking, cut potatoes into smaller pieces if needed.
  • If you don’t have half and half, substitute with:
    • Option 1: ¾ cup whole milk + ¼ cup heavy cream
    • Option 2: ⅔ cup skim or low-fat milk + ⅓ cup heavy cream
Enjoy your flavorful, creamy, and satisfying one-pan meal!

Nutrition

Calories: 478kcal | Carbohydrates: 18g | Protein: 34g | Fat: 35g | Sodium: 320mg | Fiber: 2g | Sugar: 2g
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