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One Pan Chicken and Potatoes with Garlic Parmesan Spinach Cream Sauce Recipe

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4.2 from 10 reviews

This comforting one-pan chicken and potatoes recipe features tender, seared chicken thighs simmered in a creamy garlic Parmesan spinach sauce with baby red potatoes. Enhanced with Italian herbs, fresh tomatoes, and a touch of crushed red pepper flakes, this dish combines rich flavors and creamy texture for a satisfying meal made entirely on the stovetop.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Chicken and Potatoes

  • 2 tablespoons butter
  • 1 pound chicken thighs, bone-in, skin-on
  • 1 teaspoon paprika
  • 2 teaspoons Italian seasoning (thyme, oregano, basil – combined)
  • 2 cups baby red potatoes, washed and quartered
  • 4 garlic cloves, minced
  • 2 medium tomatoes, diced
  • Salt and pepper, to taste

Sauce and Garnish

  • 1 cup (240ml) chicken stock
  • 1 cup (240ml) half and half (half cream mixed with half milk, for a lighter cream)
  • 1 cup Parmesan cheese, grated
  • 1 cup fresh spinach
  • 1 teaspoon crushed red pepper flakes

Instructions

  1. Season the Chicken: Season the chicken thighs generously with 1 teaspoon of Italian seasoning, salt, and pepper to taste to infuse the meat with aromatic herbs and balance the flavors.
  2. Sear the Chicken: Heat 1 tablespoon of butter in a large skillet or pot over medium-high heat. Add the chicken thighs skin-side down and sear until golden brown on both sides, about 4-5 minutes per side. Remove excess fat from the skillet and set the chicken aside on a plate.
  3. Sauté Potatoes and Spices: In the same skillet, melt the remaining 1 tablespoon of butter. Add the minced garlic, paprika, and 1 teaspoon Italian seasoning. Then add the quartered baby red potatoes and sauté for 2 to 3 minutes to lightly brown and absorb flavors.
  4. Add Tomatoes and Broth: Stir in the diced tomatoes and pour in the chicken stock. Allow the mixture to simmer for 4 to 5 minutes, letting the potatoes soften and the flavors meld.
  5. Create the Cream Sauce: Stir in the half and half, grated Parmesan cheese, fresh spinach, and crushed red pepper flakes. Reduce the heat to a gentle simmer and cook for 2 to 3 minutes until the spinach wilts and the sauce slightly thickens.
  6. Simmer Chicken and Potatoes: Return the seared chicken thighs to the skillet, placing them skin side up. Simmer uncovered for 15 minutes, or until the chicken is cooked through and the potatoes are tender. Adjust seasoning with salt and pepper as needed.
  7. Serve: Serve the chicken and potatoes hot, topped with extra red pepper flakes and Parmesan cheese if desired for added flavor and heat.

Notes

  • Bone-in, skin-on chicken thighs provide extra flavor and juiciness but can be substituted with boneless if preferred.
  • Using half and half instead of full cream keeps the sauce lighter but still creamy.
  • You can substitute baby red potatoes with Yukon gold or fingerlings.
  • Adjust the crushed red pepper flakes according to your spice preference.
  • Make sure to sear the chicken properly to develop a golden crust which adds depth to the dish.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American

Find it online: https://recipeteach.com/one-pan-chicken-and-potatoes-with-garlic-parmesan-spinach-cream-sauce-recipe/