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Close-up of a baking dish filled with Garlic Parmesan Chicken Thighs and Potatoes in a creamy sauce with spinach.

Garlic Parmesan Chicken Thighs and Potatoes

This recipe provides a simple, flavorful dinner using chicken thighs and potatoes baked in a creamy garlic Parmesan sauce. It is suitable for busy families seeking satisfying meals.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 people
Course: Main Course
Cuisine: American
Calories: 327
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken
  • 6-7 bone- in- skin-on chicken thighs
  • 1 tbsp butter
  • 1 tbsp vegetable oil
Garlic Parmesan Cream Sauce
  • 2 tbsp butter
  • 7-8 cloves garlic smashed then roughly chopped
  • 2-3 cups baby spinach
  • 1 cup chicken broth
  • 2 tbsp flour
  • 1/4 cup heavy cream
  • 1/3 cup freshly grated Parmesan
  • 1/2 tsp lemon juice to taste
Potatoes
  • 4 cups baby potatoes parboiled for 10 minutes

Equipment

  • Large frying pan
  • 9x13 baking pan

Method
 

  1. Pre-heat the oven to 400 F.
  2. Melt butter and oil together in a large frying pan over medium-high heat. Add the chicken thighs.
  3. Fry until the skin is very crisp and brown on both sides. Drain the chicken and place it into a large 9x13 baking pan. Drain the fat from the pan and place it back on the stove.
  4. Melt the next two tablespoons of butter.
  5. Add in all of the garlic and fry for 1 minute. Add in the spinach and then saute until the spinach shrinks.
  6. Whisk in the chicken broth, cream, flour, and Parmesan. Add in lemon juice to taste.
  7. Cook for an additional 2-3 minutes; the flour should thicken the sauce.
  8. Place the parboiled baby potatoes between the chicken in the 9x13 pan. If you have large chicken thighs, halve the baby potatoes; if you have smaller ones, quarter them so they cook faster.
  9. Pour the spinach and cream sauce over top of the chicken and potatoes.
  10. Bake the chicken in the oven for 25-30 minutes or until the thighs reach a temperature of 175 °F and are tender and cooked all the way through. The potatoes should be tender.
  11. Remove from the oven and serve.

Nutrition

Calories: 327kcalCarbohydrates: 29gProtein: 8gFat: 20gSaturated Fat: 13gCholesterol: 52mgSodium: 454mgPotassium: 794mgFiber: 3gSugar: 1gVitamin A: 1955IUVitamin C: 39.5mgCalcium: 154mgIron: 1.9mg

Notes

Parboil the potatoes for 10 minutes before placing them into the dish to make sure they are soft! If you want crispy chicken skin, pour the sauce around the chicken, not directly on top.

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