Chicken and Potatoes with Garlic Herb Cream Sauce

Juicy chicken thighs and buttery Yukon Gold potatoes come together in a rich garlic herb cream sauce with fresh greens and plenty of Parmesan.

This is one of those simple dinners that feels a little extra special without using anything complicated. The chicken, potatoes, and creamy sauce all bake together in one dish, making it filling enough for the whole family.

I originally made this with herbs and kale from the garden, but dried herbs and spinach work just as well. Serve it with green beans or a simple salad for an easy family dinner.

Main Ingredients and Swaps

• Chicken thighs: Boneless chicken thighs stay tender and flavorful, but chicken breasts can also work.
• Yukon Gold potatoes: These become soft and creamy as they bake. Try to keep the pieces close to the same size.
• Fresh herbs and greens: I use thyme, basil, and kale. Spinach or dried herbs are easy substitutes.
• Half and half: Heavy cream mixed with a little milk also works.

How I Make It

I start by seasoning the chicken thighs with salt and Italian seasoning, then sear them in a hot cast iron skillet until golden on both sides. The chicken does not need to cook all the way through at this point. It will finish baking in the oven.

After removing the chicken, I use the same skillet to make the sauce so none of that flavor goes to waste. I cook the onion in butter until soft, then add the garlic, thyme, greens, and basil. Once everything begins to wilt, I stir in the flour, chicken stock, half and half, and Parmesan until the sauce is smooth and creamy.

The potatoes go into a baking dish with the seared chicken nestled between them. I pour the sauce over the top and gently stir the potatoes so they are well coated. Then everything bakes together until the potatoes are tender and the chicken is cooked through.

For a little extra color, you can broil the dish for a couple of minutes before serving.

Tips and Storage

• I like to serve this with steamed green beans, roasted vegetables, or a fresh salad. It is already a filling meal, so the side can stay simple.
• Cut the potatoes into small, even pieces so they cook through.
• Wait until the chicken develops a golden crust before flipping it.
• Add a splash of stock or half and half if the sauce becomes too thick.
• Store leftovers in the refrigerator for up to four days. Reheat gently with a splash of milk or chicken stock.

Watch my YouTube video below to see how this creamy chicken and potato dinner comes together, along with more homemade meals from my one grocery trip.

Chicken and Potatoes with Garlic Herb Cream Sauce

Juicy chicken thighs and buttery Yukon Gold potatoes come together in a rich garlic herb cream sauce with fresh greens and plenty of Parmesan.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 -8

Course: budget dinners, Chicken, Dinner, Main Course

Cuisine: American

Ingredients Method Video Notes

Ingredients

  

Chicken and Potatoes

• 3 pounds boneless skinless chicken thighs
• 1 teaspoon salt
• 1 tablespoon Italian seasoning
• 1 tablespoon olive oil
• 2 pounds Yukon Gold potatoes about 5 medium, cut into 1 inch chunks

Garlic Herb Cream Sauce

• 4 tablespoons salted butter
• 1 medium onion diced
• 6 cloves garlic minced
• 2 to 4 sprigs fresh thyme stems removed, or 1 teaspoon dried thyme
• 1 cup packed chopped fresh kale or spinach
• 1 cup packed fresh basil leaves roughly chopped
• 2½ tablespoons all purpose flour
• 1 cup unsalted chicken stock
• ½ cup half and half
• ½ cup grated Parmesan cheese
• 1 teaspoon salt
• ½ teaspoon black pepper

Notes

• Cut the potatoes into even 1 inch pieces and make sure they are well coated in the sauce.
• Add a splash of chicken stock or half and half if the sauce gets too thick.
• Broil for 1 to 2 minutes for a more golden top.
• Store leftovers in the refrigerator for up to 4 days.

Method

 

1. Preheat the oven to 400°F or 205°C.
2. Season the chicken thighs with the salt and Italian seasoning.
3. Heat the olive oil in a large cast iron skillet over medium high heat. Sear the chicken for about 3 minutes per side, until golden brown. The chicken does not need to be cooked through. Transfer it to a plate.
4. Melt the butter in the same skillet. Add the onion and cook for 3 to 4 minutes, until softened.
5. Add the garlic and thyme and cook for about 1 minute, until fragrant.
6. Stir in the kale or spinach and basil. Cook for about 1 minute, until the greens begin to wilt.
7. Sprinkle the flour over the vegetables and stir continuously for 1 minute.
8. Slowly pour in the chicken stock, stirring until smooth and thickened.
9. Stir in the half and half, Parmesan, salt, and pepper. Simmer for 2 to 3 minutes, until creamy. Add a splash more chicken stock or half and half if the sauce becomes too thick.
10. Place the potatoes in a 9 by 13 inch baking dish. Nestle the chicken thighs among the potatoes, then pour the sauce evenly over everything. Gently stir the potatoes so they are coated in the sauce.
11. Bake uncovered for 35 to 40 minutes, until the potatoes are tender and the chicken reaches an internal temperature of 165°F or 74°C.
12. Let rest for a few minutes before serving.

Video

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