This Creamy Garlic Chicken is made with tender chicken thighs, potatoes and a light cream sauce. All tossed in a baking dish for the easiest and most delicious meal!
How to make this Creamy Chicken and Potato Casserole –
- First mix up a quick little rub that will give your chicken a beautiful color while it bakes up.
- Next, make the easy and light cream sauce. It’s a combination of chicken stock and cream which makes a beautiful sauce thats not too heavy.
- To make the simple garlic cream sauce saute onion and garlic in butter. Add flour then pour in the wine, stock and cream. Then boom! Beautiful creamy sauce that is so delicious!
- Either spoon or pour the cream sauce over the chicken and potatoes leaving the top of the chicken exposed so it will get all brown and crispy. (you can see I poured my sauce in a measuring cup with a spout which made it super easy but spooning it around will work just as well.)
Bake at 400 degrees for about 45 minutes. Check with a meat thermometer. Internal temperature of chicken should be at 165 degrees.
Can I make Baked Creamy Chicken with boneless chicken?
- You can use boneless chicken thighs or chicken breasts. Decrease the size of the potatoes cutting them in quarters and decrease the total cooking time to 30 minutes.
How do I store leftovers and what do you suggest I serve this chicken casserole with?
- Store in a sealed container for up to 3 days in the refridgerator. You can freeze for up to 3 months but will most likely have to re-thicken the sauce when thawed.
- We like this with a simple steamed vegetable like broccoli or carrots.
Here are a few more easy chicken casseroles we think you will love! :
- Roasted Chicken with Potatoes and Rosemary
- Easy White Chicken Enchiladas
- Roasted Chicken with Sausage and Potatoes
To easy chicken casserole dinners! Clink!
Kathi and Rachel
Chicken in Garlic Cream Sauce
A easy and delicious baked chicken recipe using chicken thighs, potatoes in a light creamy garlic sauce.
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Servings: 5
Ingredients
- 8 chicken thighs bone in, skin on
- 1 pound small potatoes halved
For Chicken Spice Rub
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon fresh thyme, chopped or 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
For quick garlic cream sauce
- 2 tablespoons butter
- 1/2 cup onion chopped
- 3 garlic cloves chopped
- 2 tablespoons all purpose white flour
- 1/2 cup white wine
- 1 teaspoon fresh thyme, chopped or 1/2 teaspoon dried thyme
- 1 cup chicken stock
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat oven to 400 degrees. Spray a 9 x 13 baking pan with non stick spray.
- In small bowl combine spice rub. Sprinkle over chicken. Add chicken to baking dish and place cut potatoes around the chicken.
- Heat medium skillet to medium high. Add butter and onion. Saute until onion is soft. Add garlic and cook for another minute.
- Sprinkle flour over butter, onion and garlic. Continue to cook for 1 minute until no dry flour is visible.
- Add wine and simmer for 1 minute until thick. Add chicken stock, cream, thyme, salt and pepper. Simmer until thick, about 2-3 minutes. Taste. More salt? More pepper?
- Pour sauce around chicken in baking dish leaving the tops of the chicken exposed so they brown up in the oven.
- Bake uncovered for 40 minutes or until potatoes are tender and chicken is cooked through and 165 degrees internally.
- Serve with fresh steamed veggies such as broccoli or carrots. Spoon sauce over chicken and potatoes.
Notes
- Either spoon or pour the cream sauce over the chicken and potatoes leaving the top of the chicken exposed so it will get all brown and crispy. (you can see I poured my sauce in a measuring cup with a spout which made it super easy but spooning it around will work just as well.)
- You can use boneless chicken thighs or chicken breasts. Decrease the size of the potatoes, cutting them in quarters got quicker cook time and decrease the total cooking time to 30 minutes.
Nutrition
Calories: 390kcal | Carbohydrates: 18g | Protein: 40g | Fat: 35g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 259mg | Sodium: 234mg | Potassium: 886mg | Fiber: 2g | Sugar: 1g | Vitamin A: 751IU | Vitamin C: 16mg | Calcium: 52mg | Iron: 2mg
This sounds so delicious 😋 what could you substitute for the wine? Thanks 😊
Hi Tammy – chicken stock will work fine!
Making this tonight . Can u use lactose free cream light . Only have this in my fridge . Herbs substitute ( mint rosemary . Parsley .
Hi Kay – I am not familiar with that product but I can assume it should be fine as it’s a light cream.
These are perfect for game day celebrations. We have been searching for new recipe to make for game day! Can’t wait to share with my friends.