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Chicken and Potatoes with Garlic Parmesan Cream Sauce


Chicken and Potatoes with Garlic Parmesan Cream Sauce


This Creamy Garlic Parmesan Chicken & Potatoes is the best Parmesan Chicken I have ever tasted! The creamy Parmesan garlic sauce is to die for!

Truth or dare time.

Truth: The sauce is so good in this dish, I considered drinking it.

Dare: I dare you to look at these photos and resist making this. Try, I dare you. It simply can’t be done.

This Creamy Garlic Parmesan Chicken & Potatoes was a craving of mine that culminated in one of the best chicken dishes I’ve ever made. Sure, sure, everyone says that, but when you have a craving and what you make satisfies it completely, you end up in love.


  • 6 bone-inskin-on chicken thighs
  • 1 tablespoon Italian seasoning
  • Kosher salt and freshly ground black pepperto taste
  • 3 tablespoons unsalted butterdivided
  • 3 cups baby spinachroughly chopped
  • 16 ounces baby Dutch potatoeshalved*
  • 2 tablespoons chopped fresh parsley leaves


  • ¼ cup unsalted butter
  • 4 cloves garlicminced
  • 2 tablespoons all-purpose flour
  • 1 cup chicken brothor more, as needed
  • 1 teaspoon dried thyme
  • ½ teaspoon dried basil
  • ½ cup half and half*
  • ½ cup freshly grated Parmesan
  • Kosher salt and freshly ground black pepperto taste


  • Preheat oven to 400 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.

  • Season chicken with Italian seasoning, salt and pepper, to taste.
  • Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
  • Melt remaining 1 tablespoon butter in the skillet. Stir in spinach and cook, stirring occasionally, until it begins to wilt, about 2 minutes; set aside.
  • To make the garlic parmesan cream sauce, melt butter in the skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
  • Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
  • Place chicken in a single layer into the prepared baking dish. Top with potatoes, spinach and cream sauce.
  • Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
  • Serve immediately, garnished with parsley, if desired.


*Potatoes can be cut into thirds or fourths to ensure quicker cooking time.
*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

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