Garlic Parmesan Chicken & Potatoes – One-Pan Comfort Food at Its Best!
Craving a restaurant-quality meal without spending hours in the kitchen? This Garlic Parmesan Chicken & Potatoes is your answer! With crispy, golden-browned chicken, buttery potatoes, and a rich, creamy sauce infused with garlic and parmesan, this dish delivers big flavors with minimal effort. Everything bakes together in one pan, making it perfect for busy weeknights or cozy weekends. Simple ingredients, easy prep, and an irresistibly creamy sauce—this is the kind of recipe you’ll be making on repeat!
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.
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
