Creamy Garlic Butter Chicken and Potatoes Recipe - Easy 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