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    Baked Chicken Thighs and Sweet Potatoes with Creamy Parmesan Sauce

    Published: Oct 21, 2016 / 20 Comments

    8.0K shares
    • Facebook420
    Recipe Print

    Baked Chicken Thighs and Sweet Potatoes with Spinach in creamy Parmesan Sauce. Easy, gluten free recipe for skin-on, bone-in chicken thighs.

    baked chicken thighs and potatoes, spinach, Fall, holiday recipes, holiday dinner, Thanksgiving

    Chicken and Sweet Potatoes with Spinach in a creamy Parmesan Sauce - moist and tender chicken thighs smothered in a super creamy sauce.  Great weeknight dinner recipe that a whole family will love!   This recipe is a great choice if you're looking for new ways to incorporate sweet potatoes into savory recipes.

    baked chicken and potatoes, baked sweet potatoes, parmesan cream sauce, Thanksgiving dish

    Not only did I enjoy this dish for several nights this week, this chicken + sweet potatoes will make a great holiday recipe, too, and will look great on your Thanksgiving dinner table!  Either way, it's a great recipe during the Fall/Winter season, when the sweet potatoes abound, and when you want cozy comfort food on those cold nights.

    chicken thighs dinner, how to cook chicken, easy chicken dinners

    How to cook chicken thighs and sweet potatoes

    Start by browning chicken thighs on the skillet on the stove top:

    brown chicken thighs in a large skillet in olive oil with salt and pepper

    Chop up the sweet potatoes and add them to the 9 x 13 baking dish:

    add chopped sweet potatoes to a baking dish

    Add creamy Parmesan sauce + spinach:

    add creamy sauce and spinach to chopped sweet potatoes in baking dish

    Add chicken thighs on top:

    add chicken thighs on top of creamy Parmesan sauce, chopped potatoes, and spinach in a baking dish

    Bake for about 40 minutes, until the chicken is cooked through and the potatoes are tender:

    bake chicken thighs with chopped sweet potatoes and spinach in the oven

    4.88 from 8 votes

    Chicken and Sweet Potatoes with Creamy Parmesan Sauce

    Chicken and Sweet Potatoes with Spinach baked in creamy Parmesan Sauce. Easy, gluten free recipe for skin-on, bone-in chicken thighs. 
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 40 mins
    Total Time 1 hr
    Course Main Course
    Cuisine American
    Servings 6 servings
    Calories per serving 457 kcal

    Ingredients

    • 6 chicken thighs , skin-on, bone-in
    • salt and pepper
    • 2 tablespoons olive oil
    • 1 tablespoon olive oil
    • 4 garlic cloves , minced
    • 1 cup half and half
    • ½ cup Parmesan , shredded
    • ¼ teaspoon salt
    • 6 oz baby spinach
    • 2 sweet potatoes large, cut in 1 inch cubes
    • 1 tablespoon butter

    Instructions 

    • Pre-heat the oven to 400 F.
    • Generously season both sides of chicken thighs with salt and pepper.
    • Heat 2 tablespoons olive oil in a large frying pan over medium-high heat. Add in the the chicken thighs, skin side down.
    • Fry the chicken until the skin is very crisp, about 5 minutes. Then, flip the chicken over to the other side, turn off the heat and let the chicken brown on the other side, off heat, uncovered. Remove the chicken from the pan and set aside. Drain the fat from the pan, clean it, and place back on the stove.
    • Heat 1 tablespoon olive oil in the same pan, add minced garlic, and cook, stirring until garlic is fragrant, about 30 or 45 seconds. Add 1 cup half and half to the pan. Bring to boil. Add shredded Parmesan cheese, ¼ teaspoon salt, and stir to melt. Immediately reduce to simmer. Add fresh spinach on top of the sauce, cover with the lid, and remove the pan from the heat - let the spinach wilt on its own, off heat, covered. If the sauce is too thick, add a little bit more of half and half. Stir the spinach in the sauce.
    • In the mean time, cut sweet potatoes into 1 inch cubes.
    • Grease the bottom of 9x13 baking pan with 1 tablespoon butter. Place cubed sweet potatoes evenly on the bottom of the pan. Pour the creamy Parmesan and spinach sauce on top. Add chicken thighs on top, skin side up.
    • Bake the chicken in the oven at 400 F for about 40 minutes, uncovered, or until the potatoes and the chicken thighs are cooked through.
    • Remove from the oven and serve.

    Notes

    Adapted from Damn Delicious and The Kitchen Magpie

    Nutrition

    Nutrition Information
    Chicken and Sweet Potatoes with Creamy Parmesan Sauce
    Amount per Serving
    Calories
    457
    % Daily Value*
    Fat
     
    34
    g
    52
    %
    Saturated Fat
     
    11
    g
    69
    %
    Cholesterol
     
    136
    mg
    45
    %
    Sodium
     
    397
    mg
    17
    %
    Potassium
     
    603
    mg
    17
    %
    Carbohydrates
     
    12
    g
    4
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    2
    g
    2
    %
    Protein
     
    24
    g
    48
    %
    Vitamin A
     
    9160
    IU
    183
    %
    Vitamin C
     
    10
    mg
    12
    %
    Calcium
     
    195
    mg
    20
    %
    Iron
     
    1.9
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Keyword baked chicken thighs, chicken and sweet potatoes
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    Comments

    1. deb

      October 11, 2021 at 8:59 am

      Could I use drumsticks in this recipe.

      Reply
      • Julia

        October 11, 2021 at 9:10 pm

        Yes, you can! I think chicken drumsticks will be the perfect substitution for chicken thighs.

        Reply
    2. JANE PATTEN

      September 20, 2021 at 12:47 am

      does the finished dish reheat or freeze well as I need to make it a couple of days early?

      Reply
      • Julia

        September 22, 2021 at 3:43 pm

        Yes, this dish keeps well refrigerated or frozen!

        Reply
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