Creamy Garlic Parmesan Chicken


  • 6-7 in bone- skin-on chicken thighs
  • 1 tbsp butter
  • 1 tbsp vegetable oil
  • 2 tbsp butter
  • 7-8 cloves garlic smashed then roughly chopped
  • 2-3 cups baby spinach
  • 1 cup chicken broth
  • 14 cup heavy cream
  • 13 cup freshly grated Parmesan
  • 12 tsp to 1 lemon juice to taste
  • 4 cups baby potatoes sliced in half or quartered if you have small chicken thighs


  • Pre-heat the oven to 400 F.
  • Melt butter and oil together in a large frying pan over medium-high heat. Add in the the chicken thighs.
  • Fry unti the skin is very crisp and brown on both sides. Drain the chicken and place into a large 9×13 baking pan of choice. Drain the fat from the pan and place back on the stove.
  • Melt the next two tablespoons of butter,
  • Add in all of the garlic and fry for 1 minute. Add in the spinach and then saute until the spinach shrinks.
  • Whisk in the chicken broth, cream and Parmesan. Add in lemon juice to taste.
  • Cook for an additional 2-3 minutes.
  • Place baby potatoes between the chicken in the 9×13 pan. If you have large chicken thighs, halve the baby potatoes, if you have smaller ones, quarter them so that they cook faster.
  • Pour the spinach and cream sauce over top of the chicken and potatoes.
  • Bake the chicken in the oven for 25-30 minutes or until the thighs reach a temperature of 175 °F and are tender and cooked all the way through. The potatoes should be tender.
  • Remove and serve.

Category: Dinner

Tags: Poultry