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A close-up of Garlic Parmesan Chicken Thighs and Potatoes cooked in a pan with spinach and a creamy sauce.

Garlic Parmesan Chicken Thighs and Potatoes

This recipe for Garlic Parmesan Chicken Thighs and Potatoes is a hearty and comforting weeknight meal perfect for busy families. It combines tender chicken, roasted potatoes, and a creamy garlic parmesan sauce for a dish that's both simple to prepare and full of familiar flavors.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 4 people
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.
  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 with the potatoes, wilted spinach, and the garlic parmesan cream sauce.
  6. Place the baking dish into the 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. Melt the butter in the skillet over medium heat. Add the 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 Parmesan cheese 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

This recipe is designed for busy weeknights, offering a comforting and flavorful meal with minimal fuss. Feel free to adjust the seasonings to your family's preference. The potatoes can be cut into smaller pieces for quicker cooking if needed.

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