One Pan Chicken and Potatoes with Garlic Parmesan Spinach Cream Sauce

One pan chicken and Potatoes with Garlic Parmesan Cream Sauce makes for a nourishing dish perfect for a weeknight. Chicken thighs and potatoes are pan-seared, then finished in a delicious creamy sauce that perfectly combines all the flavors of garlic, tomato, spinach, spices and cheese. It’s truly an entire meal in a single skillet!


You’ll Need:


  • 2 tablespoons butter
  • 2 teaspoon Italian seasoning (thyme, oregano, basil – combined)
  • 2 cups baby red potatoes, washed and quartered
  • 4 garlic cloves, minced
  • 2 medium tomatoes, diced
  • 1 cup fresh spinach
  • 1 teaspoon crushed red pepper flakes
  • 1 cup (240ml) chicken stock
  • 1 cup (240ml) half and half (half cream mixed with half milk, for a lighter cream)
  • 1 cup Parmesan cheese, grated
  • Salt and pepper
  • 1 pound chicken thighs, bone-in, skin-on
  • 1 teaspoon paprika

Instructions:



  1. Preheat oven to 400 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
  2. Season chicken with Italian seasoning, salt and pepper, to taste.
  3. Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
  4. Melt remaining 1 tablespoon butter in the skillet. Stir in spinach and cook, stirring occasionally, until it begins to wilt, about 2 minutes; set aside.
  5. To make the garlic parmesan cream sauce, melt butter in the skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
  6. Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
  7. Place chicken in a single layer into the prepared baking dish. Top with potatoes, spinach and cream sauce.
  8. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
  9. Serve immediately, garnished with parsley, if desired.


NOTES:


  • *Potatoes can be cut into thirds or fourths to ensure quicker cooking time.
  • *Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

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