Creamy Garlic Parmesan Chicken And Potatoes
With a rich, creamy Parmesan garlic sauce, crispy chicken skin, and tender potatoes, it’s hard to resist this mouthwatering combination.
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!