Introduction:
Embark on a culinary journey with our Chicken and Potatoes bathed in a delectable Garlic Parmesan Cream Sauce. This recipe seamlessly blends crisp-tender chicken, wholesome baby Dutch potatoes, and vibrant spinach into a symphony of flavors, creating a complete and satisfying meal in one.
Ingredients That Dazzle:
For the Main Dish:
6 Bone-in, Skin-on Chicken Thighs:
The foundation of our dish, providing succulence and richness.
1 Tablespoon Italian Seasoning:
A harmonious blend of herbs that infuse the chicken with Italian flair.
Kosher Salt and Freshly Ground Black Pepper:
Seasonings to enhance and balance the overall taste.
3 Tablespoons Unsalted Butter:
Divided for searing the chicken and adding a luscious finish.
3 Cups Baby Spinach:
A nutrient-packed green addition, bringing freshness to the dish.
16 Ounces Baby Dutch Potatoes (Halved):
Petite potatoes offering a creamy texture and earthy flavor.
2 Tablespoons Chopped Fresh Parsley Leaves:
A fragrant garnish that adds a pop of color.
For the Garlic Parmesan Cream Sauce:
¼ Cup Unsalted Butter:
The base for the indulgent cream sauce.
4 Cloves Garlic (Minced):
Infusing a robust garlic essence into the sauce.
2 Tablespoons All-Purpose Flour:
Creating a roux for thickness and body.
1 Cup Chicken Broth (or More, as Needed):
Providing a savory foundation for the sauce.
1 Teaspoon Dried Thyme:
A herbaceous note that complements the overall flavor profile.
½ Teaspoon Dried Basil:
Adding a hint of sweetness and herbal aroma.
½ Cup Half and Half:
Contributing to the creamy richness of the sauce.
½ Cup Freshly Grated Parmesan:
Elevating the sauce with a luxurious cheesy touch.
Kosher Salt and Freshly Ground Black Pepper:
Seasoning to perfection, ensuring a well-balanced taste.
Culinary Choreography:
Preheating and Preparation:
Preheat the oven to 400 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
Chicken Seasoning and Searing:
Season chicken with Italian seasoning, salt, and pepper. Sear in butter until golden brown; set aside.
Spinach Wilt and Potato Halving:
Wilt spinach in butter and set aside. Halve baby Dutch potatoes.
Garlic Parmesan Cream Sauce Alchemy:
Melt butter, sauté garlic, whisk in flour, then gradually add chicken broth, thyme, basil, half and half, and Parmesan. Season to taste.
Assembling the Symphony:
Place seared chicken in the baking dish. Top with potatoes, spinach, and the luscious cream sauce.
Roasting Elegance:
Roast in the oven until chicken reaches an internal temperature of 165 degrees F, approximately 25-30 minutes.
Garnishing Grandeur:
Serve immediately, garnished with fresh parsley for a touch of visual and aromatic elegance.
Culinary Harmony Unveiled:
Flavor Fusion:
The melding of herbs, creamy sauce, and succulent chicken creates a symphony of flavors that dance on the palate.
One-Dish Wonder:
A complete meal thoughtfully crafted with proteins, vegetables, and a rich sauce, simplifying your dining experience.
Culinary Conclusion:
Elevate your dining experience with the exquisite Chicken and Potatoes with Garlic Parmesan Cream Sauce—a culinary masterpiece that combines simplicity, richness, and sophistication. From the golden sear of the chicken to the velvety embrace of the cream sauce, every element in this dish is meticulously curated to deliver an unforgettable dining experience. Delight your senses with this harmonious creation, perfect for any occasion.
Chicken and Potatoes with Garlic Parmesan Cream Sauce – Crisp-tender chicken baked to absolute perfection with potatoes and spinach. A complete meal in one!
Chicken and Potatoes with Garlic Parmesan Cream 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
¼ cup unsalted butter
4 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup chicken broth, or more, as needed
1 teaspoon dried thyme
½ teaspoon dried basil
½ cup half and half*
½ cup freshly grated Parmesan
Kosher salt and freshly ground black pepper, to taste
Preheat oven to 400 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
Season chicken with Italian seasoning, salt and pepper, to taste.
Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
Melt remaining 1 tablespoon butter in the skillet. Stir in spinach and cook, stirring occasionally, until it begins to wilt, about 2 minutes; set aside.
To make the garlic parmesan cream sauce, melt butter in the skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
Place chicken in a single layer into the prepared baking dish. Top with potatoes, spinach and cream sauce.
Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
Serve immediately, garnished with parsley, if desired.
NOTES
*Potatoes can be cut into thirds or fourths to ensure quicker cooking time.
*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.