Baked Garlic Parmesan Chicken And Potatoes

There’s nothing better than pulling a piping hot cooking hand out of the oven that’s filled to the brim with a great tasting, filling supper to warm you up. One that’s got you protected regarding proteins, vegetables and starches, so that you should do is wear it the desk and scoop it on your dish and you’re arranged. This baked chicken dish might initially appear simple, but don’t be so quick to guage; it’s chock-full of spinach and potatoes, and topped off with a decadently creamy, herbed garlic clove parmesan sauce that bumps the complete dish up several notches – and if you sneak a few spoonfuls of the sauce while no one’s looking, no one will be the wiser!
chickenIf it isn’t already obvious, the sauce is what makes this dish so amazing, bringing together the chicken, veggies and tots, and creating a dinner that’s perfect for either a standard weeknight meal or for a time when you’ve got friends over. The best part is that once you’ve got it in the oven, dinner prep is totally over – no need to throw together a side dish or salad, since this has everything you need!
chickenSo basically, when you can sauté some spinach and make this easy sauce, all you have to to do is “assemble” everything in your cooking dish and supper is done. You certainly want to test this dish, so get cooking, then revel in how much time you get to spend enjoying said dish, instead of standing over slaving away over more meal components.


Garlic Parmesan Chicken

45 minutes to prepare serves 4


  • 6 bone-in chicken thighs (skin-on, optional)
  • 1 pound baby Dutch potatoes, halved or quartered
  • 3-4 cups baby spinach, chopped
  • 4 tablespoons unsalted butter, divided
  • 1 tablespoon Italian seasoning
  • Kosher salt and freshly ground pepper, to taste
  • Fresh parsley, optional
  • Sauce:
  • 1 cup low-sodium chicken broth
  • 1/2 cup half and half
  • 1/2 cup parmesan cheese, grated
  • 1/4 cup (1/2 stick) unsalted butter
  • 1/4 cup all-purpose flour
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano


  1. Preheat oven to 400º F and lightly grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Melt 2 tablespoons butter in a large pan or skillet over medium-high heat and sauté spinach until just wilted. Remove from heat.
  3. For the sauce: lower heat to medium and add butter to skillet. Add minced garlic clove and prepare for 1-2 minutes, stirring frequently so that it doesn’t burn.
  4. Whisk in flour and make for 1 minute, or until roux is heavy and golden dark brown, then slowly whisk in poultry broth until incorporated.
  5. Mix in parmesan cheese and half-and-half, and make for another 3-5 minutes, or until thickened, then mix in thyme, basil and oregano. Season with sodium and pepper.
  6. Season poultry thighs with sodium and pepper and Italian seasoning and place in cooking dish.
  7. Place poultry thighs skin aspect up in your greased cooking dish, then top with sauteéd spinach and halved potatoes. Top with cream sauce, then put in place oven and bake for 20-25 minutes, or until poultry is prepared through.
  8. Optional: broil for last five minutes, or until skin is crispy, if not already seared.
  9. Remove from oven and serve hot.

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