This Creamy Garlic Parmesan Chicken & Potatoes is hands down one of the best Parmesan Chicken dishes you’ll ever try!
With a rich, creamy Parmesan garlic sauce, crispy chicken skin, and tender potatoes, it’s hard to resist this mouthwatering combination.
Ingredients:
- 6-7 bone-in, 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
Step 1: Preheat your oven to 400°F (200°C).
Step 2: In a large frying pan, melt 1 tbsp butter with 1 tbsp vegetable oil over medium-high heat.
Add the chicken thighs and fry until the skin is very crisp and brown on both sides.
Drain and place the chicken into a 9×13 baking dish.
Step 3: Drain the fat from the pan and melt the remaining 2 tbsp butter over medium heat.
Add chopped garlic and cook for 1 minute, then add spinach and sauté until it shrinks.
Step 4: Whisk in chicken broth, heavy cream, flour, and grated Parmesan.
Adjust with lemon juice to taste, and cook for 2-3 minutes until the sauce thickens.
Step 5: Arrange the parboiled baby potatoes between the chicken thighs in the baking dish.
(Tip: halve larger potatoes or quarter smaller ones for faster cooking.)
Step 6: Pour the spinach and cream sauce around the chicken and potatoes.
Bake in the preheated oven for 25-30 minutes or until the chicken reaches an internal temperature of 175°F and the potatoes are tender.
Remove from the oven and serve hot and enjoying!
Frequently Asked Questions (FAQs):
1. Can I use boneless chicken thighs instead?
Yes, boneless thighs work well. Adjust the cooking time to prevent overcooking.
2. How do I make the chicken skin extra crispy?
To keep the skin crispy, pour the sauce around the chicken rather than on top.
3. Can I substitute the heavy cream with a lighter option?
Half-and-half or milk can be used, but the sauce may be thinner and less creamy.
4. Can I add other vegetables to this dish?
Yes, mushrooms or bell peppers make great additions. Sauté them with the garlic for extra flavor.
5. Is it necessary to parboil the potatoes?
Parboiling ensures the potatoes become tender during baking. Skipping this step may result in undercooked potatoes.
Creamy Garlic Parmesan Chicken And Potatoes
Ingredients
- 6-7 chicken thighs skin-on, bone-in
- 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
- Preheat your oven to 400°F (200°C).
- In a large frying pan, melt 1 tbsp butter with 1 tbsp vegetable oil over medium-high heat.
- Add the chicken thighs and fry until the skin is very crisp and brown on both sides.
- Drain and place the chicken into a 9×13 baking dish.
- Drain the fat from the pan and melt the remaining 2 tbsp butter over medium heat.
- Add chopped garlic and cook for 1 minute, then add spinach and sauté until it shrinks.
- Whisk in chicken broth, heavy cream, flour, and grated Parmesan.
- Adjust with lemon juice to taste, and cook for 2-3 minutes until the sauce thickens.
- Arrange the parboiled baby potatoes between the chicken thighs in the baking dish.(Tip: halve larger potatoes or quarter smaller ones for faster cooking.)
- Pour the spinach and cream sauce around the chicken and potatoes.
- Bake in the preheated oven for 25-30 minutes or until the chicken reaches an internal temperature of 175°F and the potatoes are tender.
- Remove from the oven and serve hot and enjoying!
