Prep Time: 10 mins | Cook Time: 40 mins | Total Time: 50 mins | Yield: 6 Servings
Chicken, potatoes, and creamy sauce? I bet you already have an idea of how this dish would taste! It is insanely delicious! The best thing is that it is ready in less than an hour! What are you waiting for? It is time to start prepping. Enjoy!
Ingredients:
16 oz. baby Dutch potatoes, halved
2 tbsp chopped fresh parsley leaves
1 tbsp Italian seasoning
Kosher salt and freshly ground black pepper, to taste
3 tbsp unsalted butter, divided
6 bone-in, skin-on chicken thighs
3 c baby spinach, roughly chopped
FOR THE GARLIC PARMESAN CREAM SAUCE:
1/4 c unsalted butter
1/2 tsp dried basil
2 tbsp all-purpose flour
4 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
1 tsp dried thyme
1/2 c freshly grated Parmesan
1/2 c half and half
1 c chicken broth, or more, as needed
Directions:
For the Chicken:
Prepare the oven and preheat it to 200 degrees C or 400 degrees F.
Apply cooking spray to the inside of a 9×13-inch baking dish.
Sprinkle salt, Italian seasoning, and pepper over the chicken thighs. Rub each well to coat.
Place a skillet on the stove and turn the heat to medium. Add 2 tbsp of butter and allow it to melt.
Add the chicken thighs into the hot skillet, then sear each side for about 3 minutes or until they turn golden brown. Move them onto a clean plate.
In the same skillet, add 1 tbsp of butter and allow it to melt. Add the spinach, then cook until wilted. Set it aside as well.
For the Garlic Parmesan Cream Sauce:
In the same skillet, add butter and allow it to melt again. Add garlic and sauté for a minute or just until aromatic.
Add the flour, then whisk and cook for a minute to remove the raw taste.
Whisk in basil, chicken broth, and thyme until combined.
Stir in Parmesan cheese and half & half as well. Make sure to deglaze the skillet by scraping the bottom. Simmer for about 2 minutes or until the texture becomes thick.
Lay the chicken thighs into the baking dish. Make sure to leave a small space between each piece. Top them with the spinach and potatoes followed by the sauce.
Bake for about 25 to 30 minutes. Remove from the oven and garnish with freshly chopped parsley.
Serve and enjoy!
Ingredients
- 16 oz. baby Dutch potatoes, halved
- 2 tbsp chopped fresh parsley leaves
- 1 tbsp Italian seasoning
- Kosher salt and freshly ground black pepper, to taste
- 3 tbsp unsalted butter, divided
- 6 bone-in, skin-on chicken thighs
- 3 c baby spinach, roughly chopped
- FOR THE GARLIC PARMESAN CREAM SAUCE:
- 1/4 c unsalted butter
- 1/2 tsp dried basil
- 2 tbsp all-purpose flour
- 4 cloves garlic, minced
- Kosher salt and freshly ground black pepper, to taste
- 1 tsp dried thyme
- 1/2 c freshly grated Parmesan
- 1/2 c half and half
- 1 c chicken broth, or more, as needed
Instructions
For the Chicken:
Prepare the oven and preheat it to 200 degrees C or 400 degrees F.
Apply cooking spray to the inside of a 9×13-inch baking dish.
Sprinkle salt, Italian seasoning, and pepper over the chicken thighs. Rub each well to coat.
Place a skillet on the stove and turn the heat to medium. Add 2 tbsp of butter and allow it to melt.
Add the chicken thighs into the hot skillet, then sear each side for about 3 minutes or until they turn golden brown. Move them onto a clean plate.
In the same skillet, add 1 tbsp of butter and allow it to melt. Add the spinach, then cook until wilted. Set it aside as well.
For the Garlic Parmesan Cream Sauce:
In the same skillet, add butter and allow it to melt again. Add garlic and sauté for a minute or just until aromatic.
Add the flour, then whisk and cook for a minute to remove the raw taste.
Whisk in basil, chicken broth, and thyme until combined.
Stir in Parmesan cheese and half & half as well. Make sure to deglaze the skillet by scraping the bottom. Simmer for about 2 minutes or until the texture becomes thick.
Lay the chicken thighs into the baking dish. Make sure to leave a small space between each piece. Top them with the spinach and potatoes followed by the sauce.
Bake for about 25 to 30 minutes. Remove from the oven and garnish with freshly chopped parsley.
Serve and enjoy!
