Garlic Parmesan Chicken Thighs and Potatoes

This recipe provides an easy, flavorful dinner using bone-in chicken thighs and potatoes baked in a garlic Parmesan cream sauce. It is suitable for busy families seeking satisfying meals.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Total Time 50

Servings: 6 people

Course: Dinner

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

For the Chicken and Vegetables

6 bone-in, skin-on chicken thighs
1 tablespoon Italian seasoning
to taste Kosher salt and freshly ground black pepper
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

For the 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
to taste Kosher salt and freshly ground black pepper

Equipment

Baking Dish (9 x 13)
Cast iron skillet

Method

Preheat your oven to 400 degrees F. Lightly oil a 9 x 13 baking dish or coat it with nonstick spray.
Season the chicken with Italian seasoning, salt, and pepper to your preference.
Melt 2 tablespoons of butter in a large cast iron skillet over medium-high heat. Add the chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set the chicken aside.
Melt the remaining 1 tablespoon of butter in the skillet. Stir in the spinach and cook, stirring occasionally, until it begins to wilt, about 2 minutes; set the spinach aside.
Place the seared chicken in a single layer into the prepared baking dish. Top the chicken with the potatoes, the wilted spinach, and the garlic Parmesan cream sauce.
Place the dish into the oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
Serve the dish immediately, garnishing with fresh parsley if you wish.
To make the sauce: Melt the butter in the skillet over medium heat. Add the minced garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
Whisk in the flour until it is lightly browned, about 1 minute.
Gradually whisk in the chicken broth, thyme, and basil. Cook, whisking constantly, until the mixture is incorporated, about 1-2 minutes.
Stir in the half and half and Parmesan until the sauce is slightly thickened, about 1-2 minutes. If the sauce is too thick, add more half and half as needed; season with salt and pepper to taste.

Notes

This recipe is naturally gluten-free if you confirm your Italian seasoning blend does not contain wheat fillers. The potatoes cook well alongside the chicken, absorbing the sauce flavors as they roast.

Tried this recipe?

Let us know how it was!