Creamy Garlic Butter Chicken and Potatoes Recipe

Ingredients

• 4 pieces Chicken Thighs (bone‑in, skin‑on, about 1.5‑2 lb total)
• 1.5 tsp Salt (kosher salt preferred)
• 0.5 tsp Black Pepper (freshly ground)
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Dried Rosemary
• 1 tsp Dried Thyme
• 1 tsp Paprika (smoked paprika optional)
• 4 tbsp Olive Oil (divided: 2 tbsp for potatoes, 2 tbsp for searing)
• 2 medium Red Potatoes (or any waxy potatoes)
• 2 medium Yellow Potatoes
• 4 cup Fresh Spinach (packed)
• 2 tbsp Unsalted Butter
• 3 cloves Garlic (minced)
• 2 tbsp All-Purpose Flour (for roux)
• 1 cup Chicken Broth (low‑sodium)
• 0.5 cup Whole Milk
• 0.5 cup Heavy Cream
• 0.5 cup Parmesan Cheese (freshly grated)
• 1 piece Chicken Bouillon Cube
• 2 tbsp Fresh Parsley (chopped)
• 2 tbsp Fresh Basil (chopped)

Instructions

1. Season and Marinate Chicken

   In a small bowl combine salt, pepper, garlic powder, onion powder, rosemary, thyme, and paprika. Rub the mixture all over the chicken thighs, coating both sides generously. Place the seasoned thighs in a zip‑top bag or covered dish, wrap tightly with cling wrap, and refrigerate for at least 1 hour.

   Time: PT10M

2. Prep Potatoes

   Wash the red and yellow potatoes, then cut each into eight equal wedges. Toss the wedges in a mixing bowl with 2 tbsp olive oil, 1 tsp salt, and 1 tsp pepper. Spread them in a single layer on the baking sheet.

   Time: PT5M

3. Partial Bake Potatoes

   Place the baking sheet in a preheated oven and bake at 400°F for 30 minutes, stirring once halfway through.

   Time: PT30M

   Temperature: 400°F

4. Sear Chicken

   Heat 2 tbsp olive oil in the skillet over medium heat. Add the chicken thighs skin‑side down and sear for 3 minutes, then flip and sear the other side for another 3 minutes until golden.

   Time: PT6M

5. Sauté Spinach

   Remove the chicken and set aside. In the same skillet, add the fresh spinach, season with a pinch of salt and pepper, and cook, stirring, until wilted, about 3 minutes. Transfer to a plate.

   Time: PT3M

6. Make Creamy Garlic‑Butter Sauce

   Melt the butter in the skillet. Add minced garlic and sauté for 1 minute until fragrant. Sprinkle the flour over the butter and stir for 1 minute to form a roux. Gradually whisk in the chicken broth, stirring constantly until the mixture thickens (about 5 minutes). Stir in the milk, heavy cream, grated Parmesan, bouillon cube, chopped parsley, and basil; cook 2 minutes more until the cheese melts and the sauce is smooth.

   Time: PT10M

7. Assemble the One‑Pan Dish

   Remove the partially baked potatoes from the oven. Arrange the seared chicken thighs on top of the potatoes, scatter the sautéed spinach around, and pour the creamy sauce evenly over everything.

   Time: PT5M

8. Final Bake

   Return the pan to the oven and bake at 400°F for 35‑40 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork‑tender.

   Time: PT38M

   Temperature: 400°F

9. Rest and Serve

   Remove the pan from the oven, let it rest for 5 minutes, then serve hot straight from the sheet pan.

   Time: PT5M

Nutrition Facts

Calories

550

Protein

35 g

Carbohydrates

45 g

Fat

25 g

Fiber

5 g

Ingredient Substitutions

• Instead of Chicken Thighs: Chicken drumsticks, Boneless chicken thighs (adjust cooking time)
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Garlic Powder: Fresh minced garlic (increase amount)
• Instead of Onion Powder: Finely minced onion
• Instead of Dried Rosemary: Fresh rosemary, chopped (use 1 tbsp)
• Instead of Dried Thyme: Fresh thyme, chopped (use 1 tbsp)
• Instead of Paprika: Cayenne pepper (use less)
• Instead of Olive Oil: Canola oil, vegetable oil
• Instead of Red Potatoes: Yellow potatoes, baby potatoes (halve)
• Instead of Yellow Potatoes: Red potatoes, russet potatoes (cut smaller)
• Instead of Fresh Spinach: Kale (remove stems), Swiss chard
• Instead of Unsalted Butter: Margarine, ghee
• Instead of Garlic: Garlic powder (increase to 1.5 tsp)
• Instead of All-Purpose Flour: Gluten‑free flour blend
• Instead of Chicken Broth: Vegetable broth, water with bouillon
• Instead of Whole Milk: 2% milk, unsweetened almond milk (adjust thickness)
• Instead of Heavy Cream: Half‑and‑half, full‑fat coconut milk
• Instead of Parmesan Cheese: Pecorino Romano, nutritional yeast (vegan)
• Instead of Chicken Bouillon Cube: Vegetable bouillon cube, extra salt
• Instead of Fresh Parsley: Dried parsley (1 tsp)
• Instead of Fresh Basil: Dried basil (1 tsp)

Equipment Needed

• Large Baking Sheet or Roasting Pan
• Large Skillet (oven‑safe)
• Mixing Bowl
• Knife
• Cutting Board
• Measuring Spoons
• Measuring Cups
• Tongs
• Wooden Spoon or Silicone Spatula
• Oven Mitts
• Instant‑Read Thermometer

Critical Steps — Do Not Skip

• Season and marinate the chicken for at least 1 hour.
• Partial bake the potatoes before adding the chicken.
• Sear the chicken to develop flavor and color.
• Create a roux and whisk in liquids to form a smooth cream sauce.
• Bake until the chicken reaches 165°F and potatoes are fully cooked.

Chef Tips from the Video

• Use fresh herbs at the end of cooking for a bright flavor boost.
• For extra richness, finish the sauce with a pat of cold butter right before serving.
• If you like a bit of heat, add a pinch of red‑pepper flakes to the sauce.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for 3‑4 days.

Freezer: Freeze in a freezer‑safe container for up to 2 months; reheat gently and add a splash of milk if sauce thickens.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Season and marinate the chicken up to 24 hours ahead.
• Pre‑cut potatoes and store them in water to prevent browning.
• The sauce can be prepared earlier; reheat gently and adjust consistency with extra milk.

Frequently Asked Questions