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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
- Prep Time
- 15 minutes
- Cook Time
- 40 minutes
- Course
- Main Course
- Cuisine
- American
- Servings
- 4
- Calories
- 327
- Author
- Karlynn Johnston
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.
Recipe 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 Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Shannon Drouin says
This was so delicious!! We followed the recipe to the letter, but had a red pepper kicking around, so we pan fried it and added it to the dish. It was an awesome, colourful supper, and it was a huge hit with all of us! We will definitely be making it again.
Karlynn J says
I am so glad to hear the whole family loved it! Thanks for letting me know!
Mary says
I made this with frozen spinach and a motley collection of potatoes and it was delicious!
Randi says
Can you use chicken breasts and if so, what would the adjustment be? We do not like dark meat.
Karlynn Johnston says
Chicken breast dries out easier, so you would have to cook your potatoes a little more than parboiled, and then make the whole thing in a smaller dish so that the chicken breasts are covered in sauce so they don’t dry out on top.