A complete one-pan meal featuring crisp, tender chicken, roasted potatoes, and spinach in a rich garlic parmesan cream sauce.
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
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.
- 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!