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Baked Garlic Parmesan Chicken And Potatoes

by Rebecca March 31, 2020

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Garlic Parmesan Chicken and Potatoes Recipe

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Garlic Parmesan Chicken and Potatoes Recipe

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

Sauce:

1 cup low-sodium chicken broth

1/2 cup half and half

1/2 cup parmesan cheese, grated

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

Preheat stove to 400º degrees and lightly oil a 9 × 13-inch heating dish with butter or non-stick spray.

Dissolve two tablespoons butter in a large pan or skillet over medium to high heat and sauté spinach until wilted. Then remove from the heat.

For the sauce: lower heat to medium and add butter into the skillet. Include sliced garlic and cook for 2 minutes, blending often.

Put in the flour and cook for 1 minute or until roux is thick and brilliant brown color, at that point gradually lay in chicken thighs until blended.

Mix in parmesan cheddar and cream, and cook for another 5 minutes, or until thickened, at that point mix in basil, oregano, thyme. Now, season with pepper and salt.

Season chicken thighs with salt and pepper and Italian flavoring and place in prepared dish.

Place chicken-thighs skin side-up in your preparing dish, at that point top with sauteéd spinach and potatoes. Top with the creamy sauce, at that point place in stove and heat for 25 minutes, or until chicken is cooked through.

Remove from the stove and serve hot.

Baked Garlic Parmesan Chicken And Potatoes

Rebecca Please PIN THIS RECIPE TO any Relevant boards on your Pinterest (Baked, Dinner, Lunch, etc…) To SAVE it for later… Remember it laterLike this recipe! Pin it to your favorite… LC Baked Garlic Parmesan Chicken And Potatoes European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 4.1/5
( 44 voted )

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
  • Sauce:
  • 1 cup low-sodium chicken broth
  • 1/2 cup half and half
  • 1/2 cup parmesan cheese, grated
  • 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

Instructions

Preheat stove to 400º degrees and lightly oil a 9 × 13-inch heating dish with spread or non-stick spray.

Dissolve two tablespoons spread in a large pan or skillet over medium to high heat and sauté spinach until shriveled. Then remove from the heat.

For the sauce: lower heat to medium and add spread into the skillet. Include sliced garlic and cook for 2 minutes, blending often.

Put in the flour and cook for 1 minute or until roux is thick and brilliant brown color, at that point gradually lay in chicken thighs until blended.

Mix in parmesan cheddar and cream, and cook for another 5 minutes, or until thickened, at that point mix in basil, oregano, thyme. Now, season with pepper and salt.

Season chicken thighs with salt and pepper and Italian flavoring and place in prepared dish.

Place chicken-thighs skin side-up in your preparing dish, at that point top with sauteéd spinach and divided potatoes. Top with the creamy sauce, at that point place in stove and heat for 25 minutes, or until chicken is cooked through.

Remove from the stove and serve hot.

Remember it later

Like this recipe! Pin it to your favorite board NOW!

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Rebecca

I started cooking as a child with my parents and grandparents. I love cooking for my family and like trying new recipes.

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