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One Pan Chicken and Potatoes with Garlic Parmesan Spinach Cream Sauce

  • minutes
  • Serves



tablespoons butter

1 lb

chicken thighs, bone-in, skin-on

1 tsp



 teaspoon Italian seasoning (thyme, oregano, basil – combined)

2 cups

baby red potatoes, washed and quartered


 garlic cloves, minced


 medium tomatoes, diced

1 cup

fresh spinach

1 tsp

crushed red pepper flakes

1 cup

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


  • Season chicken thighs with 1 teaspoon Italian seasoning, salt and pepper, to taste.

    1. 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.

    2. 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.

    3. Stir in tomato and chicken broth and simmer for 4 to 5 minutes.

    4. Stir in and half-half, grated Parmesan cheese, spinach and crushed chili pepper flakes. Reduce heat to simmer for 2 to 3 minutes.

    5. Return chicken thighs to the skillet, skin side up, and simmer for 10-15 minutes, until chicken and potatoes are cooked through. Adjust seasoning with salt and pepper. Serve immediately with additional red pepper flakes and parmesan, enjoy!

    Kayti Young • 2019-05-30

1 person Recommend This Recipe