Garlic Parmesan Chicken & Potatoes – One-Pan Comfort Food at Its Best!
Craving a restaurant-quality meal without spending hours in the kitchen?
This Garlic Parmesan Chicken & Potatoes is your answer!
With crispy, golden-browned chicken, buttery potatoes, and a rich, creamy sauce infused with garlic and parmesan, this dish delivers big flavors with minimal effort.
Everything bakes together in one pan, making it perfect for busy weeknights or cozy weekends.
Simple ingredients, easy prep, and an irresistibly creamy sauce—
this is the kind of recipe you’ll be making on repeat!
Why You’ll Love This Recipe
There’s so much to love about this dish, but that creamy garlic Parmesan sauce might be my favorite part. It bakes right over the chicken, potatoes, and spinach, coating everything in rich, cheesy flavor.
It’s also hearty and complete. Golden-seared chicken thighs and buttery baby potatoes bake together in one dish.
And it’s cozy enough for weekends, but easy enough for busy weeknights.
Let’s cook!
Ingredients You’ll Need
This garlic Parmesan chicken and potatoes is made with simple, comforting ingredients.
- Bone-In, Skin-On Chicken Thighs – seared until golden for extra flavor.
- Italian Seasoning, Salt, and Pepper – season the chicken.
- Butter – for searing the chicken and sautéing the spinach.
- Baby Spinach – adds color and freshness.
- Baby Dutch Potatoes – halved so they bake up tender.
- Garlic Parmesan Cream Sauce – butter, garlic, flour, chicken broth, thyme, basil, half and half, and Parmesan.
- Fresh Parsley – for garnish.
Step-by-Step Instructions
First, prep. Preheat the oven to 400°F (200°C) and grease a 9×13-inch baking dish.
Next, sear the chicken. Season the chicken with Italian seasoning, salt, and pepper. Melt 2 tbsp butter in a large skillet over medium-high heat and sear skin-side down until golden, about 2-3 minutes per side. Set aside.
Now wilt the spinach. Melt the remaining 1 tbsp butter in the skillet and cook the spinach until wilted, about 2 minutes. Set aside.
Then make the sauce. Melt butter over medium heat and sauté the garlic for 1-2 minutes. Whisk in the flour, then gradually add the broth, thyme, and basil. Stir in the half and half and Parmesan until slightly thickened, and season with salt and pepper.
Bake. Arrange the chicken in the baking dish and top with the potatoes, spinach, and sauce. Bake for 25-30 minutes, until the chicken reaches 165°F (75°C).
Finally, serve. Garnish with fresh parsley.
That’s it! One-pan comfort food at its best.
Expert Tips
Cut the potatoes small. Smaller pieces cook faster and finish at the same time as the chicken.
Sear skin-side down first. It gives the chicken crispy, golden skin.
Adjust the sauce. If it’s too thick, add a splash more half and half.
Check the temperature. The chicken is done at 165°F.
Recipe Variations
I love this dish as it is, but it’s easy to change up.
No half and half? Use ¾ cup whole milk plus ¼ cup heavy cream, or ⅔ cup low-fat milk plus ⅓ cup heavy cream.
Use boneless thighs or chicken breasts, adjusting the bake time.
Add mushrooms or sun-dried tomatoes to the sauce for extra flavor.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
Reheat covered in a 350°F oven or in the microwave, adding a splash of broth if the sauce has thickened.
Serving Suggestions
This is a complete meal, but a crisp green salad or roasted broccoli and carrots add something fresh.
Crusty bread is perfect for the extra sauce.
Recipe FAQs
1. Can I use boneless chicken?
Yes. Boneless thighs or breasts work, but they may cook faster.
2. What potatoes work best?
Baby Dutch or baby Yukon Gold potatoes are perfect.
3. My potatoes aren’t tender. What should I do?
Cut them smaller next time, or cover the dish and bake a few minutes longer.
4. Can I make it ahead?
Prep the sauce and sear the chicken ahead, then assemble and bake when ready.
5. Can I use frozen spinach?
Yes. Thaw and squeeze it dry before adding.
You May Also Love
If this garlic Parmesan chicken and potatoes has you craving more cozy one-pan dinners, here are a few more favorites I think you’ll enjoy. They’re all easy and full of flavor.
- Garlic Roasted Chicken with Yukon Gold Potatoes – a simple, cozy chicken and potato dinner.
- Greek Lemon Chicken and Potatoes – zesty chicken and potatoes roasted together.
- Creamy Garlic Parmesan Mushroom Chicken – golden chicken in a rich Parmesan mushroom sauce.
- Potatoes au Gratin – creamy, cheesy, and perfect for any dinner.
- Creamy Spinach Artichoke Chicken – chicken in a rich spinach artichoke sauce.
Save a few of these for later, and you’ll always have something delicious to make!
Garlic Parmesan Chicken and Potatoes
Ingredients
For the Chicken & Potatoes:
- 6 bone-in, skin-on chicken thighs
- 1 tbsp Italian seasoning
- Kosher salt & freshly ground black pepper, to taste
- 3 tbsp unsalted butter, divided
- 3 cups baby spinach, roughly chopped
- 16 oz baby Dutch potatoes, halved
- 2 tbsp fresh parsley, chopped (for garnish)
For the Garlic Parmesan Cream Sauce:
- ¼ cup unsalted butter
- 4 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 cup chicken broth (adjust as needed)
- 1 tsp dried thyme
- ½ tsp dried basil
- ½ cup half and half*
- ½ cup freshly grated Parmesan cheese
- Kosher salt & freshly ground black pepper, to taste
Instructions
- Preheat & Prep:Preheat oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish or coat with nonstick spray.
- Sear the Chicken:Season chicken thighs with Italian seasoning, salt, and pepper.Melt 2 tbsp butter in a large cast-iron skillet over medium-high heat.Sear chicken, skin-side down, until golden brown (about 2-3 minutes per side). Set aside.
- Sauté Spinach:Melt remaining 1 tbsp butter in the skillet.Add spinach and cook until wilted (about 2 minutes). Set aside.
- Prepare the Sauce:In the same skillet, melt butter over medium heat.Add garlic and sauté until fragrant (1-2 minutes).Whisk in flour and cook for 1 minute until lightly browned.Gradually whisk in chicken broth, thyme, and basil. Stir continuously for 1-2 minutes.Add half and half and Parmesan, stirring until slightly thickened (1-2 minutes).If too thick, add more half and half as needed. Season with salt and pepper.
- Bake the Dish:Arrange chicken in a single layer in the prepared baking dish.Top with potatoes, sautéed spinach, and garlic parmesan cream sauce.Bake for 25-30 minutes or until chicken reaches an internal temperature of 165°F (75°C).
- Serve:Garnish with fresh parsley and serve immediately.
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- To ensure quicker cooking, cut potatoes into smaller pieces if needed.
- If you don’t have half and half, substitute with:
- Option 1: ¾ cup whole milk + ¼ cup heavy cream
- Option 2: ⅔ cup skim or low-fat milk + ⅓ cup heavy cream
