Garlic Parmesan Chicken and Potatoes

Garlic Parmesan Chicken and Potatoes

This one-pan wonder is bursting with flavor and perfect for a comforting weeknight meal. Juicy, marinated chicken thighs are seared to perfection and nestled amidst tender potatoes and wilted spinach, all bathed in a creamy garlic butter sauce.

Craving a hearty, comforting meal that’s easy to make? Look no further than this creamy garlic butter chicken and potatoes with spinach! This one-pan dish features juicy, marinated chicken thighs, tender potatoes, and wilted spinach all bathed in a flavorful sauce. It’s perfect for a weeknight dinner and sure to please the whole family.

Can I use bone-in chicken thighs instead of boneless?

Yes, you can use bone-in chicken thighs for this recipe. The cooking time will need to be adjusted slightly. Bake the chicken skin-side up for 30 minutes, then flip and continue baking for another 20-25 minutes, or until the internal temperature reaches 165°F (74°C). Be sure to remove the chicken from the pan before adding the sauce to assemble the dish.

What can I substitute for the spinach?

If you don’t like spinach, you can try other leafy greens such as kale, Swiss chard, or arugula. Simply add them to the pan with the garlic and cook until wilted.

How can I make this recipe ahead of time?

You can assemble the entire dish (except the final baking step) up to a day in advance. Store it covered in the refrigerator. When ready to serve, preheat the oven to 400°F (200°C) and bake for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are heated through.

What other vegetables can I add to this recipe?

This recipe is easily customizable! Feel free to add other vegetables you enjoy, such as chopped carrots, broccoli florets, or bell peppers. Simply add them to the baking dish with the potatoes and adjust the cooking time as needed, depending on the hardness of the vegetables.

Yields: 4 servings

Prep Time: 15 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 30 minutes


  • 1.5 pounds boneless, skin-on chicken thighs
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound red potatoes, cut into eighths
  • 5 ounces baby spinach
  • 4 tablespoons butter
  • 2 cloves garlic, minced
  • 2 tablespoons flour
  • 1 cup chicken broth
  • 1/2 cup whole milk
  • 1/4 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 chicken bouillon cube, crumbled
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh basil, chopped


  1. Marinate the chicken: In a bowl, combine olive oil, garlic powder, onion powder, rosemary, thyme, paprika, salt, and pepper. Rub the mixture all over the chicken thighs, making sure to coat them evenly. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour, or up to overnight.
  2. Preheat the oven to 400°F (200°C).
  3. Partially bake the potatoes: In a baking dish, toss the potatoes with olive oil, salt, and pepper. Bake for 30 minutes, or until partially softened.
  4. Sear the chicken: Heat a large skillet over medium heat. Add the chicken, skin-side down, and cook for 3 minutes, or until golden brown and crispy. Flip the chicken and cook for an additional 3 minutes. Transfer the chicken to a plate.
  5. Sauté the spinach: In the same skillet, add the spinach and cook until wilted, about 1 minute. Season with salt and pepper, and then transfer to a plate.
  6. Make the sauce: Melt the butter in the skillet over medium heat. Add the garlic and cook for 1 minute, or until fragrant. Stir in the flour and cook for 1 minute more.
  7. Whisk in the chicken broth, milk, and heavy cream. Bring the mixture to a simmer and cook for 2 minutes, or until thickened. Stir in the Parmesan cheese, crumbled chicken bouillon cube, parsley, and basil.
  8. Assemble and bake: Arrange the partially baked potatoes in a single layer in the baking dish. Top with the seared chicken thighs, then spoon the spinach and creamy sauce over the top.
  9. Bake for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are cooked through.
  10. Serve immediately and enjoy!


  • For extra crispy chicken skin, broil the chicken for the last 2-3 minutes of cooking time, watching closely to avoid burning.
  • You can substitute boneless, skinless chicken breasts for the chicken thighs, but be sure to adjust the cooking time accordingly. Chicken breasts cook faster than thighs, so you may only need to bake them for 25-30 minutes.
  • If you don’t have fresh herbs, you can use 1 teaspoon of dried parsley and 1/2 teaspoon of dried basil instead.
  • Serve this dish with a side of rice or mashed potatoes for a complete meal.
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