Chicken and Potatoes with Garlic Parmesan Cream Sauce Recipe
A delicious and comforting dish featuring tender bone-in, skin-on chicken thighs and baby Dutch potatoes roasted in a creamy garlic Parmesan sauce with sautéed spinach. This recipe combines searing and oven roasting to yield perfectly cooked chicken with a rich, flavorful cream sauce that's sure to please the whole family.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Halal
Ingredients
Chicken and Vegetables
- 6 bone-in, skin-on chicken thighs
- 1 tablespoon Italian seasoning
- Kosher salt and freshly ground black pepper, to taste
- 3 tablespoons unsalted butter, divided
- 3 cups baby spinach, roughly chopped
- 16 ounces baby Dutch potatoes, halved
- 2 tablespoons chopped fresh parsley leaves (for garnish)
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 cheese
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Lightly oil or spray a 9 x 13-inch baking dish to prevent sticking.
- Season Chicken: Season the bone-in, skin-on chicken thighs evenly with Italian seasoning, kosher salt, and freshly ground black pepper to taste.
- Sear Chicken: In a large cast iron skillet, melt 2 tablespoons of the unsalted butter over medium-high heat. Place the chicken thighs skin-side down and sear until both sides are golden brown, approximately 2-3 minutes per side. Remove and set aside.
- Sauté Spinach: In the same skillet, melt the remaining 1 tablespoon of butter. Add the roughly chopped spinach and cook, stirring occasionally, until the spinach just begins to wilt, about 2 minutes. Remove and set aside.
- Arrange in Baking Dish: Place the seared chicken thighs in a single layer in the prepared baking dish. Top with the halved baby Dutch potatoes, followed by the sautéed spinach. Pour over the prepared garlic Parmesan cream sauce.
- Roast: Place the baking dish in the preheated oven and roast for 25-30 minutes or until the chicken is fully cooked with an internal temperature of 165°F (74°C) and the potatoes are tender.
- Make Garlic Parmesan Cream Sauce: While the chicken roasts, melt 1/4 cup of unsalted butter in the cast iron skillet over medium heat. Add the minced garlic and cook, stirring frequently until fragrant, about 1-2 minutes. Whisk in the all-purpose flour and cook until lightly browned, about 1 minute.
- Add Liquids and Herbs: Gradually whisk in the chicken broth along with dried thyme and basil. Continue whisking constantly for 1-2 minutes until smooth and incorporated.
- Finish Sauce: Stir in the half and half and freshly grated Parmesan. Cook for another 1-2 minutes until the sauce slightly thickens. Add more half and half if the sauce is too thick. Season with kosher salt and freshly ground black pepper to taste.
- Serve: Once roasted, remove the baking dish from the oven. Garnish with chopped fresh parsley leaves. Serve immediately while hot and enjoy your creamy, flavorful chicken and potatoes.
Notes
- For crispier chicken skin, pat the chicken dry before seasoning and searing.
- Baby Dutch potatoes can be substituted with fingerling potatoes or red potatoes, halved or quartered depending on size.
- If you prefer a thinner cream sauce, gradually add more chicken broth or half and half to your desired consistency.
- Make sure to check internal chicken temperature with a meat thermometer to ensure food safety.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
