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Chicken and Potatoes with Garlic Parmesan Cream Sauce

One-Pan Chicken and Potatoes with Garlic Parmesan Cream Sauce

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This Chicken and Potatoes with Garlic Parmesan Cream Sauce is a comforting one-pan meal that balances juiciness and crispiness.
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Prep Time 15 minutes
Cook Time 30 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 Chicken Thighs Bone-in, skin-on for juiciness and rich flavor
  • 1 tablespoon Italian Seasoning Feel free to swap with fresh herbs for brightness
  • to taste Kosher Salt
  • to taste Pepper
For the Sauce
  • 2 tablespoons Unsalted Butter Essential for the sauce and searing
  • 3 cloves Garlic Minced for depth
  • 3 tablespoons All-Purpose Flour Thickens the creamy sauce
  • 1 cup Chicken Broth Adds moisture and flavor
  • 1 cup Half and Half Creates a rich, creamy sauce
  • 1 teaspoon Dried Thyme Herb to enhance the sauce’s flavor
  • 1 teaspoon Dried Basil Herb to enhance the sauce’s flavor
  • 0.5 cup Freshly Grated Parmesan The star of the sauce
For the Vegetables
  • 4 cups Baby Spinach Adds freshness and nutrition
  • 1.5 pounds Baby Dutch Potatoes Halved for even cooking
  • 0.25 cup Fresh Parsley To garnish and brighten the dish

Equipment

  • Large cast iron skillet
  • 9x13 baking dish

Method
 

  1. Preheat your oven to 400°F (200°C) and lightly oil a 9x13 baking dish.
  2. Season the chicken thighs generously with Italian seasoning, kosher salt, and freshly ground pepper.
  3. Melt 2 tablespoons of unsalted butter in a large cast iron skillet over medium-high heat. Add the seasoned chicken thighs skin-side down, searing until golden brown, about 2-3 minutes on each side.
  4. Remove the chicken and set it aside. In the same skillet, add the remaining butter and baby spinach. Cook until the spinach wilts, about 2 minutes.
  5. Transfer the chicken to the baking dish, layer with halved baby Dutch potatoes and wilted spinach, then pour over the creamy garlic Parmesan sauce.
  6. Bake in the preheated oven for 25-30 minutes until the chicken reaches an internal temperature of 165°F (74°C).
  7. Once baked, garnish with freshly chopped parsley and serve warm.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 30gProtein: 30gFat: 28gSaturated Fat: 15gCholesterol: 150mgSodium: 800mgPotassium: 900mgFiber: 4gSugar: 2gVitamin A: 2000IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

Utilize leftovers in pasta or as a dip for bread, ensuring no waste of the creamy sauce.

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