Creamy Garlic Parmesan Chicken & Potatoes
A comforting one-skillet meal with crispy skin-on chicken thighs nestled in a rich, creamy garlic parmesan sauce with hearty baby potatoes and fresh spinach.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 6-7 chicken thighs bone-in, skin-on
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 2 tablespoon butter for sauce
- 7-8 cloves garlic smashed and chopped
- 2-3 cups baby spinach
- 1 cup chicken broth
- 2 tablespoon flour
- ¼ cup heavy cream
- ⅓ cup Parmesan cheese freshly grated
- ½ to 1 teaspoon lemon juice to taste
- 4 cups baby potatoes parboiled for 10 minutes
Instructions
Instructions
- Preheat oven to 400°F.
- Season chicken thighs with salt and pepper.
- Heat 1 tablespoon butter and 1 tablespoon vegetable oil in oven-safe skillet over medium-high heat. Sear chicken skin side down 5-7 minutes per side until golden. Remove from skillet.
- Lower heat to medium. Add 2 tablespoon butter and garlic. Sauté 1-2 minutes.
- Add 2 tablespoon flour and cook 1-2 minutes to form a roux.
- Slowly whisk in 1 cup chicken broth. Stir and simmer until thickened.
- Stir in heavy cream and Parmesan cheese until melted.
- Toss in baby spinach and cook until wilted, about 2-3 minutes.
- Nestle chicken and parboiled potatoes into the sauce in the skillet.
- Transfer skillet to oven. Bake for 20-25 minutes until chicken reaches 175°F and skin is crispy.
- Let rest 5 minutes before serving.
Notes
Parboil potatoes for 10 minutes ahead to ensure tenderness. For crispier chicken, pour sauce around the chicken instead of on top.