Crispy Chicken with Garlicky Potato Cream Sauce

I know what you want…tasty and nutritious dinner recipes perfect for weeknights the whole family will love, and which can be made in under 30 min.

Am I right or am I right?!

You can get the kids home after sport, settled into homework and gets started on dinner.

Once you pop it into the oven you’ve got time to throw together a big salad (make enough for leftovers to take to work the next day) to enjoy on the side.

Crispy Chicken With Garlicky Potato Cream Sauce

Berleena Eberle for Brenda Janschek
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 4


  • 1/2 tbsn olive oil
  • salt and freshly ground black pepper to taste
  • 800 g organic or pastured chicken thighs - skin on
  • 6 kiplfer potatoes or 3 medium sweet potatoes roughly chopped into 2cm pieces
  • 3 cups baby spinach
  • 2 tbsn butter
  • 4 cloves garlic minced
  • 2 tablespoons spelt flour or gluten free flour
  • 1 teaspoon dried thyme
  • 1 cup chicken broth or more, as needed
  • 1/2 cup of cream
  • 1/4 cup freshly grated Parmesan
  • salt and freshly ground black pepper to taste


  • Preheat oven to 200 degrees.
  • Season skin well with salt and pepper. Preheat a large ovenproof pan to med – high, add oil and pan fry chicken skin side down for 3-4 minutes. Turn the chicken, searing bottom side for a further 2-3 mins. Turn off heat and scatter potatoes and spinach between chicken.
  • Prepare the garlic potato sauce by melting butter in medium skillet over med heat. Add garlic, and stir for 1 min. Whisk in flour, stock and thyme. Turn off heat and stir through cream and parmesan. Season with salt and pepper to taste.
  • Pour garlicky cream sauce over chicken, spinach and potatoes and bake into the oven for 20-25 mins.
  • Garnished with parsley or a squeeze of lemon juice.


Add as many vegetables as you like!


I love seeing the pictures of when you make my recipes, so please share them on my Facebook page or Instagram.

Other chicken recipes you and your family might like are Baked Chicken Nuggets and Chicken, Leek and Mushroom Pie.

Berleena has been the wonderful recipe developer helping me create a series of delicious recipes, here’s a bit more about her…

brenda-janschek-guest-recipe-developer-berleena-jpgBerleena EberleFood Mindset Coach
Berleena specialises in helping her clients develop a healthy relationship with food and their body. Her clients know how to deal with food triggers, let go of guilt, identify cravings and make healthy eating simple again with nutrient-rich, real food. Berleena strips back nutritional confusion to develop an intuitive eating approach.


Your thoughts on this post


    • Brenda Janschek

      It’s a winner for sure! You could try the slow cooker Fiona, but I would definitely still sear some chicken until golden in the fry pan first. A few minutes each side, and season first with salt and pepper. Only stir through the cream at the end of cooking, as it can separate if cooked for too long. Let me know how you go!

  1. Marcie

    This is such a beautiful and flavourful dish! I cook it regularly, everyone that has eaten it end up licking their plates clean 😉
    Love love it!

Like my Facebook page

© Copyright Brenda Janschek 2024.
Terms & Conditions | Privacy Policy
Website by Rock Agency.

Pin It on Pinterest

Share This