Chicken and Potatoes Garlic Parmesan

This creamy chicken and potatoes bake is the ultimate comfort dinner with juicy chicken thighs nestled among tender potatoes and spinach all smothered in a garlicky Parmesan cream sauce that bubbles up golden in the oven. Every time this hits my kitchen table the whole family cheers and not a morsel is ever leftover.

I whipped this up on a chilly Sunday and the creamy aroma brought everyone into the kitchen before it even finished baking. Now it is a frequent request for cozy weeknights.

Ingredients

• Bone in skin on chicken thighs: Juicy and flavorful they hold up well to roasting in sauce Seek out thighs with a bright pink color and avoid any with a grey tint
• Italian seasoning: Layers in herby notes without fuss and saves time compared to measuring each herb
• Kosher salt and freshly ground black pepper: These amplify every other flavor go for flaky kosher salt when possible
• Unsalted butter: Adds richness and helps brown the chicken Look for butter with a fresh creamy aroma
• Baby spinach: Wilts into the sauce for color and nutrition Choose leaves that are crisp not damp
• Baby Dutch potatoes: Tender and almost sweet try to pick similar sized ones for even cooking
• Fresh parsley: Finishes with a burst of herby freshness and color Flat leaf has more flavor than curly
• Unsalted butter for sauce: Ensures the creaminess stays front and center
• Garlic: Minced fresh releases the most flavor and aroma
• All purpose flour: Creates the classic cream sauce base no lumps if you whisk well
• Chicken broth: Opt for low sodium to control the salt
• Dried thyme: Earthy and warm it supports the garlic beautifully
• Dried basil: Gives sweetness and depth look for basil that is still bright in color
• Half and half: Creates a lush sauce Substitute with equal parts milk and cream if needed
• Parmesan: Freshly grated melts smoothly and brings a sharp cheesy pop

Step by Step Instructions

Prep the Oven and Dish:

Preheat your oven to 400 degrees F and lightly oil a 9 by 13 inch baking dish Just a thin slick of oil is all you need to prevent sticking

Season the Chicken:

Scatter chicken thighs with Italian seasoning salt and pepper working it in with your fingers Flip them to season both sides evenly The skin will help lock in moisture

Brown the Chicken:

Melt half the butter in a large cast iron skillet over medium high heat When the butter foams lay the chicken skin side down Sear for several minutes per side until the skin gets deeply golden This escalates the final flavor Set the browned chicken aside

Wilt the Spinach:

In the now empty skillet add the rest of the butter and then pile in the spinach It will seem like a lot but it cooks down Stir occasionally for just a minute or two until most leaves are soft and glossy Slide the spinach off the heat

Make the Cream Sauce:

In the same pan melt the butter for your sauce Add the garlic and cook stirring until very fragrant which takes just a minute Whisk in flour and keep stirring so you do not get clumps Let it toast until barely golden Whisk in chicken broth thyme and basil little by little Watch for smoothness Bring to a simmer so it thickens Stir in half and half and Parmesan Let it cook a minute or two longer to become creamy and smooth If it is too thick whisk in a splash more half and half Season with salt and pepper

Assemble Everything:

Arrange the browned chicken in a single layer in your baking dish Scatter the halved baby potatoes everywhere Spoon over the wilted spinach and finally pour all that luscious garlic Parmesan cream sauce over top making sure everything gets a coating

Bake to Perfection:

Place in the oven uncovered and roast until the chicken is cooked through and the potatoes are fork tender The sauce will bubble and the skin will crisp up Look for an internal chicken temperature of 165 degrees F which should take twenty five to thirty minutes

Finish and Serve:

Garnish with a handful of chopped fresh parsley then carry it straight to the table for serving

Save

I absolutely love the aromatic garlic Parmesan cream sauce it is one of those back pocket recipes that always impresses company Without fail the golden bubbling top makes the whole house smell delicious My favorite memory with this meal is watching everyone scrape up every last bit of sauce from their plates at our big Sunday dinners

Storage Tips

Leftovers keep best when stored in an airtight container in the refrigerator for up to three days For freezing cool completely first then transfer to a freezer safe dish and it will keep for up to two months Reheat in a covered baking dish with a splash of broth to keep things creamy and avoid drying out

Ingredient Substitutions

Chicken thighs can be swapped for drumsticks or bone in breasts just adjust bake time Smaller Yukon Gold potatoes make a great stand in for Dutch potatoes If out of half and half blend equal parts whole milk and cream or use evaporated milk for another creamy option For freshness add a handful of arugula or kale instead of spinach if desired

Serving Suggestions

Serve this chicken and potatoes straight from the oven with a crisp green salad or roasted broccoli Garlic bread is wonderful for soaking up the sauce If you want to stretch the dish even further a side of angel hair pasta can catch every drop

Cultural Context

Creamy baked chicken dishes like this are beloved in Italian American cooking combining Old World flavors with the classic heartiness of American comfort food using the oven for both flavor and convenience Dishes like this have a way of gathering family around the table

Recipe Questions

→ How can I get crispy chicken skin while baking?

Sear the chicken skin-side down in a hot skillet before baking to achieve a golden, crisp texture. This step locks in flavor and improves overall presentation.

→ Can I substitute chicken breasts for thighs?

Yes, chicken breasts work as a leaner alternative, though they may need less baking time to avoid becoming dry. Monitor doneness closely.

→ How do I keep the potatoes tender and flavorful?

Halve or quarter the potatoes to ensure even cooking, and toss them in the cream sauce to absorb maximum flavor before baking with the chicken.

→ What if I don't have half and half?

You can make your own by combining equal parts whole milk and heavy cream, or use 3/4 cup milk with 1/4 cup cream for one cup equivalent.

→ Is it possible to add more vegetables?

Absolutely! Try adding mushrooms, zucchini, or bell peppers along with the spinach for extra color and nutrition.

→ How should leftovers be stored?

Cool to room temperature and store in an airtight container in the refrigerator for up to three days. Reheat gently to preserve texture.