This dish is one of my favorite dishes which I like to enjoy when we think of chicken. Crisp-tender chicken baked to absolute perfection with potatoes and spinach. A complete meal in one. Delicious chicken and potatoes with garlic parmesan cream sauce is absolutely a perfect meal at any time.
I am sure you would also love to enjoy this chicken meal with garlic parmesan cream sauce. Crispy chicken skin. Creamy garlic and parmesan sauce. A little bit of acidic bite in the sauce from the spinach and lemon. Starchy, amazing potatoes.
- 6-7 in bone- 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
- 1/4 cup heavy cream
- 1/3 cup freshly grated Parmesan
- 1/2 tsp to 1 lemon juice to taste
- 4 cups baby potatoes sliced in half or quartered if you have small chicken thighs
Pre-heat the oven to 400 F.
Melt butter and oil together in a large frying pan over medium-high heat. Add in the the chicken thighs.
Fry unti the skin is very crisp and brown on both sides. Drain the chicken and place into a large 9×13 baking pan of choice. Drain the fat from the pan and place back on the stove.
Melt the next two tablespoons of butter,
Add in all of the garlic and fry for 1 minute. Add in the spinach and then saute until the spinach shrinks.
Whisk in the chicken broth, cream and Parmesan. Add in lemon juice to taste.
Cook for an additional 2-3 minutes.
Place baby potatoes between the chicken in the 9×13 pan. If you have large chicken thighs, halve the baby potatoes, if you have smaller ones, quarter them so that they cook faster.
Pour the spinach and cream sauce over top of the chicken and potatoes.
Bake the chicken in the oven for 25-30 minutes or until the thighs reach a temperature of 175 °F and are tender and cooked all the way through. The potatoes should be tender.
Remove and serve.