This Creamy Garlic Parmesan Chicken & Potatoes is the best Parmesan Chicken I have ever tasted! The creamy Parmesan garlic sauce is to die for!
Truth or dare time.
Truth: The sauce is so good in this dish, I considered drinking it.
Dare: I dare you to look at these photos and resist making this. Try, I dare you. It simply can’t be done.
This Creamy Garlic Parmesan Chicken & Potatoes was a craving of mine that culminated in one of the best chicken dishes I’ve ever made. Sure, sure, everyone says that, but when you have a craving and what you make satisfies it completely, you end up in love.
Crispy chicken skin. Creamy garlic and Parmesan sauce. A little bit of acidic bite in the sauce from the spinach and lemon. Starchy, amazing potatoes
This here folks, was dinner perfection.
How to Make Parmesan Chicken
- Preheat the oven to 400 F.
- Melt butter and oil together in a large frying pan over medium-high heat. Add in the chicken thighs.
Fry until the skin is very crisp and brown on both sides. Drain the chicken and place into a large 9×13 baking pan of choice. - Melt the next two tablespoons of butter,
- Add in all of the garlic and fry for 1 minute. Add in the spinach and then saute until the spinach shrinks.
- Whisk in the chicken broth, cream, and Parmesan. Add lemon juice to taste.
- Place baby potatoes between the chicken in the 9×13 pan. If you have large chicken thighs, halve the baby potatoes, if you have smaller ones, quarter them so that they cook faster.
- Pour the spinach and cream sauce over top of the chicken and potatoes.
- Bake the chicken in the oven for 25-30 minutes.
The true beauty of this dinner lies in its simplicity and its adaptability. There is enough sauce that you can add in 3-4 more chicken thighs and a few more potatoes to feed an even larger crowd or have leftovers for the next day, depending on the size of your pan.
It’s fast and simple and I literally whipped this up on one of the busiest days of our week, Wednesdays and we still had time to enjoy it. The initial prep is fast and then you have a good half an hour to round everyone up, gather your bearings as to “the plan” for the evening, and then sit down to eat.
Am I the only one that needs “the plan”? Sometimes it seems that we are so on the go I have to line everyone up (Mike included) and say “Look me in the eye. This is the plan. We eat. You, kids, get your Scouts/Cubs uniforms on. Mike, find dues. Mr. K, you find books. Miss Rose, you’re in charge of letting Root Beer outside before we leave. Now GO GO GO!”
Just me?
This is the perfect meal for those GO GO GO nights. Fast, delicious, and oh-so loaded up with comfort food warmth. As I write this today is Wednesday, our crazy day, which inspired me to get this recipe up for everyone. Try it this week – or weekend- and let me know what you think!
Happy Cooking everyone!
Karlynn
Creamy Garlic Parmesan Chicken & Potatoes
Ingredients
- 6-7 in bone- 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 to 1 lemon juice to taste
- 4 cups baby potatoes parboiled for 10 minutes
Instructions
- Pre-heat the oven to 400 F.
- Melt butter and oil together in a large frying pan over medium-high heat. Add in the the chicken thighs.
- Fry unti the skin is very crisp and brown on both sides. Drain the chicken and place into a large 9×13 baking pan of choice. Drain the fat from the pan and place back on the stove.
- Melt the next two tablespoons of butter,
- Add in all of the garlic and fry for 1 minute. Add in the spinach and then saute until the spinach shrinks.
- Whisk in the chicken broth, cream, flour and Parmesan. Add in lemon juice to taste.
- Cook for an additional 2-3 minutes, the flour should thicken the sauce.
- Place the parboiled baby potatoes between the chicken in the 9×13 pan. If you have large chicken thighs, halve the baby potatoes, if you have smaller ones, quarter them so that they cook faster.
- Pour the spinach and cream sauce over top of the chicken and potatoes.
- 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.
- Remove and serve.
Notes
- Parboil the potatoes for 10 minutes before placing them into the dish to make sure they are soft!
- If you want crispy chicken, pour the sauce AROUND the chicken, not on top
Nutrition
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Jolie says
I made this yesterday for myself. I cut the recipe to appropriate portion and it fit perfectly into my new small Le Creuset Heritage pan I had been wanting to use.
I followed but made one change. I deleted lemon and added a splash of Moscato wine during the spinach cooking process.
This is my new favorite chicken recipe and will make a beautiful presentation for guests.
OUTSTANDING recipe. Thank you!
Linda F Arruda says
Love this dish!!! I changed for shredded mozzarella instead of parmesan.
Nora says
Made this exactly as stated and the sauce was tasty for sure, but chicken was still red inside and tasted bland and potatoes was crunchy and undercooked. The food wasn’t saucy but dried out. I had to throw it out to the animals and eat sandwiches for dinner. And I never leave bad reviews :/ I’ll never make this dish again
Trish says
Can this be made ahead, frozen and then reheated?
Sharry. says
This chicken looks delicious…
Jacqueline says
Cooked this last night 9th Sept 2020. Just new to the site. It was delicious and hubby raved about it next time I’m going to try broccoli . Absolutely relish and quick 💜
atta says
it is July 20th 2018 and I made this dish today and it is delicious I did exactly what she said except I added a little bit more heavy cream and the sauce turned out perfect and creamy and delicious I used a blend of kale and spinach on top just Divine thank you so much for sharing!
Patrick says
I made this tonight and found it great. Followed the recipe to the letter.
Michelle says
How do I keep the sauce separating when it’s cooking?
It does it to me every time.
Karlynn Johnston says
Whisk in 1-2 tbsp of flour into the cream sauce! It helps keep it from binding together!
Michelle says
I will give it a try, thanks!
Christina Morris says
I went out and bought chicken thighs just so I could make this recipe (we’re a breast family). It was easy to make – I did parboil the potatoes as I find this makes sure the potatoes actually get done in time (!) and it turned out great. I did expect the sauce to be thicker than it was, but no matter, everyone loved it and even my picky older sister declared it one of the best meals I’ve ever made! Thanks for the recipe…a definite keeper.
Sue says
Made this tonight and it was delicious. Quick and easy yummy family meal. Will deffo be making again. Thank u for sharing x
Kathleen says
I’m assuming you bake the chicken uncovered in the oven? I didn’t see any specification in the recipe. Thanks!
Michelle says
Do you have a problem with the sauce separating when it’s cooking?
It does it to me every time.
Christina says
I only have boneless chicken breasts and I don’t get out to shop very much…is there a way to make this or should I wait until I have the thighs to cook with?
Sandy S. says
I cook these in the oven for closer to an hour, they are The Best! The chicken is crisp on the outside and tender inside and the sauce is sinfully delicious. The spinach compliments the entire dish with the potatoes being an added bonus! Yummy!!!
PeachGirl says
This was a hit with the entire family! Thanks for the awesome recipe!
Heather says
“Creamy Garlic Parmesan Chicken.” This recipe was good.
Chris CM says
Can you use skin on bone in chicken breast splits? (Prefer white meat) and would the recipe, cooking time differ? I’ve made this recipe before and to want to drink the sauce is an understatement! Making again tonight just wanted to try with chicken breasts.
Chris CM says
also, I had bought the very small “one bite” round potatoes, do you think it’s necessary to cut them in half?
Karlynn Johnston says
I would definitely cut the potatoes as the chicken breasts will cook faster ( and dry out). The sauce should help, keep the time about the same, chop the potatoes so you don’t end up having to overcook the chicken and it should be good!
Chris CM says
I did halve them however after thirty minutes I had to take the chicken out and leave the potatoes because they still weren’t done. But all in all everything came out great, I forgot how much meat was on the breasts compared to the thighs!
Kat says
This is, by far, the most delicious dish I have made all year. I don’t even LIKE chicken on the bone, yet alone with skin, but I ate two whole pieces. And I am not gonna lie…I absolutely drank some of that velvety smooth sauce. #sorrynotsorry
Rob Hutchinson says
amazing… will definitely be adding this to the family menu
Val says
Added to the monthly rotation, this is my kind of parmesan chicken! Tons of garlic and saucy sauce!
Colleen Armstrong-Carriere says
Made this last week and the whole fam jam enjoyed this meal . A winner for sure!
Natalie Pratt says
It’s so good!!
Katie Derendinger-Pederson says
So, so, so delicious.
Vally Vee says
Yum yum yum!!!!
Sandy N says
Thank you Magpie for another hit!
The Kitchen Magpie says
You are welcome!
Candace says
I cannot say enough good about this chicken recipe. It is a new fave!
Heather says
Hip hip hooray, this was loved by the husband and kids! THank you!
megan says
Should I still follow all the steps (frying the chicken until the skin is crisp and brown, cooking times) if I have skinless and boneless thighs?
thekitchenmagpie says
@megan Oh, the outside won’t crisp up without skin. I would cook them upside down in the pan in the sauce so that it doesn’t dry out and cook it quickly beforehand, not crisping it though.
blind old bat says
Made it, loved it. I would double the sauce and chicken and make a huge batch nex time.
blind old bat says
When I enlargers the page
C Hines says
Have you ever frozen this? If so, what’s the process?
thekitchenmagpie says
@C Hines Potatoes and cream don’t really freeze that well sometimes….
Rachs Recipes says
Oh this was so delicious. Instead of chopping up my garlic I used whole pieces, and added thyme. The leftovers went really well with some pasta! Highly recommended. Thanks for sharing.
thekitchenmagpie says
@Rachs Recipes That’s fabulous, I’m so glad that you liked it!
Rachs Recipes says
Oh this was so delicious!
Hilary says
Oven temp? 400?
thekitchenmagpie says
@Hilary Yes, 400!
Lyds says
This recipe tastes good but I defiantly barely had any sauce to cover the bottom of my pan much less the potatoes and chicken. Had to double up.
Jody says
Oh that was so so good.
thekitchenmagpie says
@Jody It was amazing!