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A plate of Garlic Parmesan Chicken Thighs and Potatoes in a creamy sauce, garnished with parsley.

Garlic Parmesan Chicken Thighs and Potatoes

This recipe for Garlic Parmesan Chicken Thighs and Potatoes is a flavorful and satisfying meal that comes together with ease. It features tender chicken thighs, roasted potatoes, and a creamy garlic parmesan sauce, all baked in one dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Spinach Wilt Time 2 minutes
Total Time 47 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken and Potatoes
  • 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
  • Cast Iron Skillet

Method
 

  1. Preheat your oven to 400 degrees F. Lightly oil a 9 x 13 baking dish or coat it with nonstick spray.
  2. Season the chicken thighs with Italian seasoning, salt, and pepper to your liking.
  3. 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. Remove the chicken from the skillet and set it aside.
  4. Melt the remaining 1 tablespoon of butter in the same skillet. Add the spinach and cook, stirring occasionally, until it begins to wilt, about 2 minutes. Remove the spinach from the skillet and set it aside.
  5. Place the seared chicken in a single layer into the prepared baking dish. Top the chicken with the halved potatoes, wilted spinach, and the garlic parmesan cream sauce.
  6. Place the baking dish into the preheated oven and roast until the chicken is completely cooked through and reaches an internal temperature of 165 degrees F, about 25-30 minutes.
  7. Serve immediately, garnished with fresh parsley, if desired.
  8. For the garlic parmesan cream sauce: Melt butter in the skillet over medium heat. Add minced garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
  9. Whisk in the flour until lightly browned, about 1 minute.
  10. Gradually whisk in the chicken broth, thyme, and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes.
  11. Stir in the half and half and grated Parmesan until the sauce is slightly thickened, about 1-2 minutes. If the mixture is too thick, add more half and half as needed. Season with salt and pepper to taste.

Notes

The potatoes are halved for quicker and more even cooking. You can adjust the amount of chicken broth or half and half in the sauce to reach your desired consistency.

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