One Pan Chicken and Potatoes with Garlic Parmesan Spinach Cream Sauce
This easy One Pan Chicken and Potatoes recipe delivers a full meal in a single skillet! Juicy chicken thighs, tender baby potatoes, and a creamy garlic Parmesan spinach sauce – perfect for a quick and comforting dinner!
Ingredients
- 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
- 1 cup fresh spinach
- 1 teaspoon crushed red pepper flakes
- 1 cup 240ml chicken stock
- 1 cup 240ml half-and-half (half cream, half milk)
- 1 cup Parmesan cheese grated
- Salt and pepper to taste
Instructions
- Season the Chicken:
- Season chicken thighs with 1 teaspoon Italian seasoning, salt, and pepper.
- Sear the Chicken:
- Melt 1 tablespoon butter in a large skillet 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 chicken and set aside. Drain excess fat if needed.
- Cook the Potatoes:
- Melt the remaining 1 tablespoon of butter in the same skillet. Add minced garlic, paprika, and the remaining 1 teaspoon Italian seasoning. Add quartered potatoes and sauté for 2–3 minutes.
- Deglaze and Simmer:
- Stir in diced tomatoes and chicken broth. Simmer for 4–5 minutes.
- Make the Cream Sauce:
- Stir in half-and-half, Parmesan cheese, fresh spinach, and crushed red pepper flakes. Let simmer gently for 2–3 minutes.
- Finish Cooking:
- Return chicken thighs to the skillet, skin-side up. Simmer uncovered for about 15 minutes, until the chicken and potatoes are fully cooked through.
- Serve:
- Adjust seasoning with salt and pepper. Serve immediately, topped with extra Parmesan and red pepper flakes if desired.
Notes
Nutrition (Approximate per serving)
- Calories: 540 kcal
- Protein: 38 g
- Fat: 32 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Sugar: 4 g
- Sodium: 820 mg
Notes
- Swap chicken thighs for chicken breasts if you prefer leaner meat.
- You can substitute the half-and-half with full cream for a richer sauce.
- Add mushrooms or green beans for extra vegetables!