One pan chicken and Potatoes with Garlic Parmesan Cream Sauce makes for a nourishing dish perfect for a weeknight. Chicken thighs and potatoes are pan-seared, then finished in a delicious creamy sauce that perfectly combines all the flavors of garlic, tomato, spinach, spices and cheese. It’s truly an entire meal in a single skillet!
Photo credit: © Eatwell101.com
Ingredients list for the One Pan Chicken and Potatoes
- 2 tablespoons butter
- 1 pound chicken thighs, bone-in, skin-on
- 1 teaspoon paprika
- 2 teaspoon 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 mixed with half milk, for a lighter cream)
- 1 cup Parmesan cheese, grated
- Salt and pepper
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. Season chicken thighs with 1 teaspoon Italian seasoning, salt and pepper, to taste.
2. Melt 1 tablespoon butter in a large skillet or pot over medium-high heat. Add chicken thighs, skin-side down, and sear both sides until golden brown, about 4-5 minutes per side; drain excess fat and set aside in a plate.
3. Melt remaining tablespoon butter in the same skillet. Add garlic, paprika, 1 teaspoon Italian seasoning, then add potatoes and saute for 2 to 3 minutes.
4. Stir in tomato and chicken broth and simmer for 4 to 5 minutes.
5. Stir in and half-half (or cream), grated Parmesan cheese, spinach, and crushed chili pepper flakes. Reduce heat to simmer for 2 to 3 minutes.
6. Return chicken thighs to the skillet, skin side up, and simmer for 15 minutes, until chicken and potatoes are cooked through. Adjust seasoning with salt and pepper. Serve immediately with additional red pepper flakes and parmesan, enjoy!
Photo credit: © Eatwell101.com
Reviews (17)
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LB
2025-01-08 21:21:20
Secret is in the sauce. We didn't have some of the ingredients. Sauteed some onion, then mushrooms (didn't have potatoes), made a little rue then added our homemade bone broth, a little wine, and cream. So So Good!
Jamie
2024-11-03 00:47:53
This recipe is so flavorful it tastes like something I’d order on a night out at a restaurant. The first time I made it I used bone in thighs, but I they took way longer than the instructed time and I didn’t like the skin with the broth. Second time I made them with chicken tenderloins and followed the institutions and it was delicious! Thanks so much!
Wendy
2024-04-13 23:51:36
Great overall recipe! I sauteed potatoes, garlic and onions in separate pan for like 15 minutes with a few favorite spices. Potatoes cooked firm but still not done. Same time I cooked the chicken thighs until they reached about 135 degrees in covered pan flipping along the way. Removed the the chicken and added 2 cups of chicken broth, white wine, tomatoes and sauteed. After about 6 minutes added in potatoes and chicken and somewhere for about 15 minutes. I made a side of white rice. It came out AMAZING!
Delia
2024-03-27 15:10:28
This was really good ! I did cook the thighs about 15 min longer before I added everything and it was perfect
Caitlin
2024-03-12 18:39:32
Smells delicious but haven’t been able to eat it yet because the chicken thighs take WAY longer to cook than a 10 minute sear and additional 15 minutes. We’ve added 30 minutes already. Any suggestions for getting it to cook faster without burning?
