One Pan Chicken and Potatoes with Garlic Parmesan Spinach Cream Sauce

Yield 2-3 servings:

  • 2 tablespoons butter
  • 1 pound chicken thighs, bone-in, skin-on
  • 1 teaspoon paprika
  • 2 teaspoon Italian seasoning (thyme, oregano, basil – combined)
  • 2 cups baby red potatoes, washed and quartered
  • 4 garlic cloves, minced
  • 2 medium tomatoes, diced
  • 1 cup fresh spinach
  • 1 teaspoon crushed red pepper flakes
  • 1 cup (240ml) 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


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

2. Melt 1 tablespoon butter in a large skillet or pot over medium high heat. Add chicken, 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.

3. 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. 

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

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

6. Return chicken 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!