One of my goals for the year was to come up with more simple to make, healthy clean dinner ideas that my family would enjoy to eat. I’m happy to say that this chicken and potatoes with garlic parmesan cream meet all the credentials. Processed from chicken meat is a lot of kinds, one of which is chicken and potatoes with garlic parmesan cream sauce, is processed chicken meat baked with added potatoes and onion. Complete food from a variety of ingredients is made into one unmatched delight.

This chicken and potatoes can also be prepared in a slow cooker by browning your chicken first before putting on the slow cooker. By browning the chicken on both sides here you’re creating a crust that is full of flavor and you’re rendering enough fat out of the chicken to coat and cook the potatoes. If you are using a slow cooker, don’t add any liquids. This method helps prevent your chicken from swimming in a bunch of watery liquids. Start by partially cooking some bone-in, skin-on chicken thighs.

Sear the chicken skin-down for 5 minutes, until golden, then cook for another two minutes on the other side. Remove the chicken to a plate and season those with a pinch of salt and pepper. Cook for 10 minutes, until softened, then add minced garlic. Add heavy cream to the pan and stir that all together, then nestle the chicken back into the pan, and add some fresh thyme them serve with spinach.


  • 6 bone-in, skin-on chicken thighs
  • 1 tablespoon Italian seasoning
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tablespoons unsalted butter, divided
  • 3 cups baby spinach, roughly chopped
  • 16 ounces baby potatoes, halved
  • 2 tablespoons chopped fresh parsley leaves
    For the garlic parmesan cream sauce;
  • 1/4 cup unsalted butter
  • 4 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth, or more, as needed
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/2 cup freshly grated Parmesan
  • Kosher salt and freshly ground black pepper, to taste


  1. Preheat oven to 400 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
  2. Season chicken with Italian seasoning, salt, and pepper, to taste.
  3. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
  4. Melt remaining 1 tablespoon butter in the skillet. Stir in spinach and cook, stirring occasionally, until it begins to wilt, about 2 minutes; set aside.
  5. To make the garlic parmesan cream sauce, melt butter in the skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
  6. Gradually whisk in chicken broth, thyme, and basil. Cook, whisking constantly until incorporated, about 1-2 minutes.
  7. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
  8. Place chicken in a single layer into the prepared baking dish. Top with potatoes, spinach and cream sauce.
  9. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
  10. Serve immediately, garnished with parsley, if desired.