Chicken Thighs in Garlic Cream Sauce with Potatoes and Spinach

I love cooking chicken thighs, dark meat is my favorite.  ( This cut is also budget friendly)  I pinned this recipe ages ago and finally stumbled upon it’s heavenly combination for this week’s meal plan.  I updated the recipe to make it less buttery, it was so rich with almost 3 times the butter written below, and totally unnecessary.  The potatoes baked in the cream sauce are tender and amazing, the spinach is all melded in and the chicken skin stays nice and crisp on top with flavors incorporating in from below.  It’s a keeper:


Chicken Thighs in Garlic Cream Sauce with Potatoes and Spinach

adapted from Damn Delicious


  • 6 bone-in, skin-on chicken thighs
  • 1 tablespoon Italian seasoning
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon unslated butter
  • 3 cups baby spinach, roughly chopped
  • 16 ounces baby potatoes, halved
  • 2 tablespoons chopped fresh parsley leaves


  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1.5 cups chicken broth, or more, as needed
  • 1 teaspoon dried thyme
  • 1/2 cup half and half*
  • 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 1 tablespoon 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. 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.
  5. Gradually whisk in chicken broth season with thyme. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more broth as needed; season with salt and pepper, to taste.
  6. Scatter potatoes first in the prepared pan, next top with chopped spinach then place chicken in a single layer over that and finally top with the cream sauce.
  7. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 45-60 minutes.
  8. Serve hot, garnished with parsley