Are you looking for a comforting and flavorful dinner that requires minimal effort? Look no further! Our creamy garlic parmesan chicken bake is the perfect solution. This dish is packed with protein, veggies, and starches, making it a complete and satisfying meal. Plus, the creamy, herbed garlic parmesan sauce takes it to a whole new level of deliciousness. Trust us, it’s so good that you might even find yourself sneaking a few spoonfuls of the sauce when no one’s looking!

A Sauce that Steals the Show

The star of this dish is undoubtedly the sauce. It brings together the chicken, veggies, and potatoes, creating a harmonious and flavorful combination. Whether you’re serving it for a regular weeknight dinner or hosting friends, this dish is sure to impress. The best part? Once it’s in the oven, your job is done. No need to worry about side dishes or salads—this meal has it all!

Simple Steps for a Mouthwatering Meal

Creating this amazing chicken bake is easier than you think. Sauté some spinach, prepare the creamy sauce, and then assemble everything in a baking dish. Let the oven work its magic while you relax and savor the anticipation of the deliciousness to come.

Garlic Parmesan Chicken

Serves: 4
Total Time: 45 minutes

Ingredients

• 6 bone-in chicken thighs (skin-on, optional)
• 1 pound baby Dutch potatoes, halved or quartered
• 3-4 cups baby spinach, chopped
• 4 tablespoons unsalted butter, divided
• 1 tablespoon Italian seasoning
• Kosher salt and freshly ground pepper, to taste
• Fresh parsley, optional

Creamy Sauce:

• 1 cup low-sodium chicken broth
• 1/2 cup half and half
• 1/2 cup grated parmesan cheese
• 1/4 cup (1/2 stick) unsalted butter
• 1/4 cup all-purpose flour
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano

Preparation

1. Preheat the oven to 400º F and lightly grease a 9×13-inch baking dish with butter or non-stick spray.
2. Melt 2 tablespoons of butter in a large pan or skillet over medium-high heat. Sauté the spinach until it wilts, then remove from heat.
3. Lower the heat to medium and add the remaining butter to the skillet. Add the minced garlic and cook for 1-2 minutes, stirring frequently to prevent burning.
4. Whisk in the flour and cook for 1 minute, or until the roux becomes thick and golden brown. Slowly whisk in the chicken broth until fully incorporated.
5. Stir in the parmesan cheese and half-and-half, and cook for another 3-5 minutes, or until the sauce thickens. Add the thyme, basil, and oregano. Season with salt and pepper.
6. Season the chicken thighs with salt, pepper, and Italian seasoning. Place them in the greased baking dish, skin side up. Top with sautéed spinach and halved potatoes. Pour the cream sauce over the top.
7. Bake for 20-25 minutes, or until the chicken is cooked through. Optional: Broil for the final 5 minutes to achieve a crispy skin.
8. Remove from the oven and serve hot. Sprinkle with fresh parsley for added freshness and color.

Enjoy this delightful chicken bake and revel in the fact that you get to spend more time enjoying your meal instead of laboring over its preparation.

Recipe adapted from Damn Delicious