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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.


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!


4.5 from 8 votes
Creamy Lemon Garlic Butter Chicken & Potatoes
Prep Time
15 mins
Cook Time
40 mins
Easy and fast Creamy Garlic Parmesan Chicken & Potatoes, a one-dish wonder for dinner!
Servings: 4
Author: Karlynn Johnston
  • 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
  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 9x13 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 9x13 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 Facts
Creamy Lemon Garlic Butter Chicken & Potatoes
Amount Per Serving (4 -5 servings)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.



Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!


  1. it is July 20th 2018 and I made this dish today and it is delicious I did exactly what she said except I added a little bit more heavy cream and the sauce turned out perfect and creamy and delicious I used a blend of kale and spinach on top just Divine thank you so much for sharing!

  2. 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.

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

    It does it to me every time.

  4. Christina Morris Reply

    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.

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

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

    It does it to me every time.

  7. 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?

  8. 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!!!

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

  10. Heather Lampman Reply

    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!

  11. 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.

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

      • 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!

        • 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!

  12. 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

  13. Rob Hutchinson Reply

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

  14. Val Whidden Reply

    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.

  15. Colleen Armstrong-Carriere Reply

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

  16. Val Whidden Reply

    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!

    • The Kitchen Magpie Reply

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

    • Candace Wensveen-Johnson Reply

      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:)

    • Heather Lampman Reply

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

  17. 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?

    • thekitchenmagpie Reply

      @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.

  18. blind old bat Reply

    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.

    • thekitchenmagpie Reply

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

  19. 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.

    • thekitchenmagpie Reply

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

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