Looking for a delicious and easy-to-make dish that is perfect for any occasion? Look no further! This Chicken and Potatoes with Garlic Parmesan Cream Sauce recipe is sure to impress your family and friends with its amazing flavors and creamy texture.
Why You’ll Love This Recipe?
- The combination of juicy chicken thighs, tender baby potatoes, and creamy Parmesan sauce creates a mouthwatering dish that will leave you craving for more.
- With just a few simple ingredients and minimal prep time, this recipe is perfect for a quick weeknight dinner or special gatherings.
- The garlic Parmesan cream sauce adds a rich and savory flavor that elevates this dish to a whole new level.
Ingredient Notes:
- Bone-in, skin-on chicken thighs: Provide a juicy and flavorful base for the dish. You can use boneless, skinless chicken thighs as a substitute.
- Baby spinach: Adds a pop of color and freshness to the dish. You can also use kale or arugula.
- Baby Dutch potatoes: Provide a creamy and buttery texture. You can substitute with regular potatoes cut into small cubes.
- Half and half: Adds richness to the cream sauce. You can use heavy cream or whole milk as a substitute.
Step-by-Step Instructions:
- Preheat the oven and prepare a baking dish.
- Season the chicken with Italian seasoning, salt, and pepper.
- Sear the chicken in a skillet until golden brown and set aside.
- Cook the spinach in the skillet until wilted and set aside.
- Arrange the chicken, potatoes, spinach, and garlic Parmesan cream sauce in the baking dish.
- Roast in the oven until cooked through.
- Garnish with parsley and serve hot.
Helpful Tips:
- Make sure to pat dry the chicken thighs before seasoning to ensure a crispy skin.
- Don’t overcrowd the skillet when searing the chicken to ensure even browning.
- For a lighter version, you can use skinless chicken thighs and low-fat milk in the cream sauce.
Expert Tips for the Best Results:
- For extra flavor, marinate the chicken thighs in the Italian seasoning for a few hours before cooking.
- Add a splash of white wine to the cream sauce for a tangy twist.
- For a crispy potato crust, sprinkle Parmesan cheese on top before roasting.
Serving Suggestions:
This dish pairs perfectly with a side salad, crusty bread, and a glass of white wine. For a complete meal, serve with roasted vegetables or a side of pasta.
Storage and Reheating Tips:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through, adding a splash of chicken broth to revive the cream sauce.
Frequently Asked Questions:
- Can I use chicken breast instead of chicken thighs? Yes, you can use chicken breast, but adjust the cooking time as needed.
- Can I make the cream sauce ahead of time? Yes, you can make the cream sauce in advance and store it in the refrigerator until ready to use.
- Can I freeze this dish? While the dish can be frozen, the cream sauce may separate upon thawing. It’s best enjoyed fresh.
Conclusion:
Now that you have all the tips and tricks to make this Chicken and Potatoes with Garlic Parmesan Cream Sauce recipe, it’s time to get cooking! Impress your loved ones with this flavorful and comforting dish that is sure to become a family favorite. Don’t forget to share your feedback and enjoy every bite of this delicious meal!
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Chicken and Potatoes with Garlic Parmesan Cream Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main-course
- Method: Baking
Description
This Chicken and Potatoes with Garlic Parmesan Cream Sauce Recipe is a delicious and comforting dish that combines tender chicken thighs, baby potatoes, and spinach in a creamy garlic Parmesan sauce.
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1 tablespoon Italian seasoning
- Kosher salt and freshly ground black pepper, to taste
- 3 tablespoons unsalted butter, divided
- 3 cups baby spinach, roughly chopped
- 16 ounces baby Dutch potatoes, halved*
- 2 tablespoons chopped fresh parsley leaves
- 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
Instructions
- Preheat oven and prepare chicken: Preheat oven to 400 degrees F. Season chicken with Italian seasoning, salt, and pepper.
- Sear chicken: Sear chicken in a skillet until golden brown, then set aside.
- Prepare spinach and potatoes: Wilt spinach in the skillet, then set aside. Arrange chicken, potatoes, spinach, and sauce in a baking dish.
- Roast in oven: Roast in the oven until chicken is fully cooked.
- Prepare garlic parmesan cream sauce: Melt butter, sauté garlic, whisk in flour, add broth, herbs, half and half, and Parmesan until thickened.
- Serve: Garnish with parsley and serve immediately.
Notes
- You can use boneless, skinless chicken thighs for a lighter version of this dish.
- Feel free to add more vegetables like bell peppers or mushrooms for extra flavor.