Main Dishes/ Recipes

Creamy Garlic Parmesan Chicken & Potatoes

Creamy Garlic Parmesan Chicken & Potatoes

Creamy Garlic Parmesan Chicken & Potatoes from @kitchenmagpie

Truth or dare time.

Truth: The sauce is so good in this dish, I considered drinking it.

OUR LATEST VIDEOS

Dare: I dare you to look at these photos and resist making this. Try, I dare you. It simply can’t be done.

This Creamy Garlic Parmesan Chicken & Potatoes was a craving of mine that culminated in one of the best chicken dishes I’ve ever made. Sure, sure, everyone says that, but when you have a craving and what you make satisfies it completely, you end up in love.

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

This here folks, was dinner perfection.
Creamy Garlic Parmesan Chicken & Potatoes from @kitchenmagpie

The true beauty of this dinner lies in its simplicity and it’s adaptability. There is enough sauce that you can add in 3-4 more chicken thighs and a few more potatoes to feed an even larger crowd or have leftovers for the next day, depending on the size of your pan.

Creamy Garlic Parmesan Chicken & Potatoes from @kitchenmagpie

It’s fast, simple and I literally whipped this up on one of the busiest days of our week, Wednesdays and we still had time to enjoy it. The initial prep is fast and then you have a good half an hour to round everyone up, gather your bearings as to “the plan” for the evening and then sit down to eat.

Am I the only one that needs “the plan”? Sometimes it seems that we are so on the go I have to line everyone up (Mike included) and say “Look me in the eye. This is the plan. We eat. You kids get your Scouts/Cubs uniforms on. Mike, find dues. Mr K, you find books. Miss Rose, you’re in charge of letting Root Beer outside before we leave. Now GO GO GO!”

Just me?

Creamy Garlic Parmesan Chicken & Potatoes from @kitchenmagpie

This is the perfect meal for those GO GO GO nights. Fast, delicious and oh-so loaded up with comfort food warmth. As I write this today is Wednesday, our crazy day, which inspired me to get this recipe up for everyone. Try it this week – or weekend- and let me know what you think!

Happy Cooking everyone!

Karlynn

Print

Creamy Lemon Garlic Butter Chicken & Potatoes


  • Author: Karlynn Johnston
  • Prep Time: 15 min
  • Cook Time: 40 min
  • Total Time: 55 min
  • Yield: 4

Description

Easy and fast Creamy Garlic Parmesan Chicken & Potatoes, a one-dish wonder for dinner!

Ingredients

  • 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

Instructions

  1. Pre-heat the oven to 400 F.
  2. Melt butter and oil together in a large frying pan over medium-high heat. Add in the the chicken thighs.
  3. 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.
  4. Melt the next two tablespoons of butter,
  5. Add in all of the garlic and fry for 1 minute. Add in the spinach and then saute until the spinach shrinks.
  6. Whisk in the chicken broth, cream and Parmesan. Add in lemon juice to taste.
  7. Cook for an additional 2-3 minutes.
  8. 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.
  9. Pour the spinach and cream sauce over top of the chicken and potatoes.
  10. 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.
  11. Remove and serve.

Nutrition

  • Serving Size: 4-5 servings

Nutritional information is only an estimate. Actual nutritional numbers will vary due to cooking methods, your ingredient measurements and brands of products used.

 

Newsletter

You Might Also Like

39 Comments

  • Reply
    Patrick
    November 6, 2017 at 5:34 pm

    I made this tonight and found it very bland and the sauce was also like water. The potatoes were also not cooked thru. Not great. Followed the recipe to the letter.

  • Reply
    Michelle
    October 22, 2017 at 9:00 am

    How do I keep the sauce separating when it’s cooking?

    It does it to me every time.

    • Reply
      Karlynn Johnston
      October 22, 2017 at 9:18 am

      Whisk in 1-2 tbsp of flour into the cream sauce! It helps keep it from binding together!

      • Reply
        Michelle
        October 22, 2017 at 7:34 pm

        I will give it a try, thanks!

  • Reply
    Christina Morris
    October 13, 2017 at 6:04 pm

    I went out and bought chicken thighs just so I could make this recipe (we’re a breast family). It was easy to make – I did parboil the potatoes as I find this makes sure the potatoes actually get done in time (!) and it turned out great. I did expect the sauce to be thicker than it was, but no matter, everyone loved it and even my picky older sister declared it one of the best meals I’ve ever made! Thanks for the recipe…a definite keeper.

  • Reply
    Kathleen
    October 9, 2017 at 6:13 am

    I’m assuming you bake the chicken uncovered in the oven? I didn’t see any specification in the recipe. Thanks!

  • Reply
    Michelle
    October 8, 2017 at 5:32 pm

    Do you have a problem with the sauce separating when it’s cooking?

    It does it to me every time.

  • Reply
    Christina
    September 12, 2017 at 6:52 pm

    I only have boneless chicken breasts and I don’t get out to shop very much…is there a way to make this or should I wait until I have the thighs to cook with?

  • Reply
    Sandy S.
    July 15, 2017 at 6:57 pm

    I cook these in the oven for closer to an hour, they are The Best! The chicken is crisp on the outside and tender inside and the sauce is sinfully delicious. The spinach compliments the entire dish with the potatoes being an added bonus! Yummy!!!

  • Reply
    PeachGirl
    May 19, 2017 at 8:44 am

    This was a hit with the entire family! Thanks for the awesome recipe!

  • Reply
    Heather Lampman
    May 18, 2017 at 3:41 pm

    FYI – When I tried to Pin this recipe, it came out with the title of “Creamy Garlic Parmesan Chicken.” This recipe was the one posted. Please fix. Thanks!

  • Reply
    Chris CM
    March 7, 2017 at 1:48 pm

    Can you use skin on bone in chicken breast splits? (Prefer white meat) and would the recipe, cooking time differ? I’ve made this recipe before and to want to drink the sauce is an understatement! Making again tonight just wanted to try with chicken breasts.

    • Reply
      Chris CM
      March 7, 2017 at 2:01 pm

      also, I had bought the very small “one bite” round potatoes, do you think it’s necessary to cut them in half?

      • Reply
        Karlynn Johnston
        March 7, 2017 at 8:56 pm

        I would definitely cut the potatoes as the chicken breasts will cook faster ( and dry out). The sauce should help, keep the time about the same, chop the potatoes so you don’t end up having to overcook the chicken and it should be good!

        • Reply
          Chris CM
          March 8, 2017 at 6:15 am

          I did halve them however after thirty minutes I had to take the chicken out and leave the potatoes because they still weren’t done. But all in all everything came out great, I forgot how much meat was on the breasts compared to the thighs!

  • Reply
    Kat
    July 28, 2016 at 5:01 pm

    This is, by far, the most delicious dish I have made all year.  I don’t even LIKE chicken on the bone, yet alone with skin, but I ate two whole pieces.  And I am not gonna lie…I absolutely drank some of that velvety smooth sauce.  #sorrynotsorry

  • Reply
    Rob Hutchinson
    July 27, 2016 at 3:30 am

    Looks amazing… will definitely be adding this to the family menu

  • Reply
    Val Whidden
    July 27, 2016 at 1:32 am

    Thanks for your quick response. I realise now that your title Creamy Garlic Parmesan chicken and potatoes changed to ‘ creamy lemon garlic butter chicken and potatoes.

  • Reply
    Colleen Armstrong-Carriere
    July 26, 2016 at 9:35 pm

    Made this last week and the whole fam jam enjoyed this meal . A winner for sure!

  • Reply
    Natalie Pratt
    July 26, 2016 at 8:55 pm

    It’s so good!!

  • Reply
    Katie Derendinger-Pederson
    July 26, 2016 at 4:48 pm

    So, so, so delicious.

  • Reply
    Val Whidden
    July 26, 2016 at 3:35 pm

    Your recipes are becoming too difficult to find from this Facebook photo. I’m scrolling down forever and passing information about you and advertising…. different recipes….but not the garlic parmesan chicken recipe. Very annoying!

    • Reply
      Sandy Neustaedter
      July 26, 2016 at 3:55 pm

      It popped right up for me when I clicked on it.

    • Reply
      The Kitchen Magpie
      July 26, 2016 at 5:14 pm

      ? The link goes straight to the recipe page, so I’m not sure what you are clicking on.

    • Reply
      Candace Wensveen-Johnson
      July 27, 2016 at 1:00 am

      Perhaps you are trying to look at it on a phone? That can change the format of some webpages—opened to recipe for me, too:)

    • Reply
      Heather Lampman
      May 18, 2017 at 3:43 pm

      Why don’t you go directly to her blog? To me, that’s the best way to search.

  • Reply
    megan
    June 6, 2016 at 6:42 pm

    Should I still follow all the steps (frying the chicken until the skin is crisp and brown, cooking times) if I have skinless and boneless thighs?

    • Reply
      thekitchenmagpie
      June 7, 2016 at 1:20 am

      @megan Oh, the outside won’t crisp up without skin. I would cook them upside down in the pan in the sauce so that it doesn’t dry out and cook it quickly beforehand, not crisping it though.

  • Reply
    blind old bat
    May 29, 2016 at 1:06 am

    I’m on a tablet, and need glasses. Your blasted Facebook spam keeps popping up, covering your article. Guess you prefer readers with perfect vision, bye.

    • Reply
      blind old bat
      May 29, 2016 at 1:07 am

      When I enlargers the page

  • Reply
    C Hines
    May 9, 2016 at 11:11 pm

    Have you ever frozen this? If so, what’s the process?

    • Reply
      thekitchenmagpie
      May 13, 2016 at 1:49 am

      @C Hines Potatoes and cream don’t really freeze that well sometimes….

  • Reply
    Rachs Recipes
    March 12, 2016 at 8:43 am

    Oh this was so delicious. Instead of chopping up my garlic I used whole pieces, and added thyme. The leftovers went really well with some pasta! Highly recommended. Thanks for sharing.

    • Reply
      thekitchenmagpie
      March 15, 2016 at 4:14 pm

      @Rachs Recipes  That’s fabulous, I’m so glad that you liked it! 

  • Reply
    Rachs Recipes
    March 12, 2016 at 8:42 am

    Oh this was so delicious!

  • Reply
    Hilary
    March 10, 2016 at 11:55 pm

    Oven temp? 400?

    • Reply
      thekitchenmagpie
      March 15, 2016 at 4:14 pm

      @Hilary Yes, 400!

  • Reply
    Jody
    March 9, 2016 at 4:54 pm

    Oh that does look good.

    • Reply
      thekitchenmagpie
      March 15, 2016 at 4:14 pm

      @Jody It was amazing!

    Leave a Reply

    14K Shares
    Share507
    Pin13K
    Tweet
    Yum27
    Stumble