PREP TIME: 5 MINS | COOK TIME: 25 MINS | YIELD: 4 servings
This is one of the best chicken meals I’ve tasted! A complete meal in a single skillet with tender and juicy chicken & potatoes smothered in a mouthwatering garlic Parmesan spinach cream sauce.
INGREDIENTS
1 lb chicken thighs, bone-in, skin-on
2 tbsp butter
1 tsp paprika
2 tsp Italian seasoning (thyme, oregano, basil – combined)
4 garlic cloves, minced
2 c. baby red potatoes, washed and quartered
2 medium tomatoes, diced
1 c. (240ml) chicken stock
1 c. Parmesan cheese, grated
1 c. (240ml) half and a half (half cream mixed with half milk, for a lighter cream)
1 c. fresh spinach
Salt and pepper
1 tsp crushed red pepper flakes
HOW TO MAKE ONE-PAN CHICKEN AND POTATOES WITH GARLIC PARMESAN SPINACH CREAM SAUCE
Step 1: Sprinkle the chicken thighs with 1 tsp Italian seasoning, salt, and pepper.
Step 2: In a large skillet or pot, melt 1 tbsp butter over medium-high heat. Once the butter has melted, add the chicken thighs to the skillet/pot, skin-side down. Sear for about 4 to 5 minutes on each side or until golden brown. Drain the excess grease and transfer the chicken thighs to a plate when done. Set aside.
Step 3: In the now-empty skillet, melt the rest of the butter. Then, add the garlic, paprika, 1 teaspoon Italian seasoning, and potatoes. Cook for about 2 to 3 minutes. Then, pour in the tomato and chicken broth. Stir well and let everything simmer for about 4 to 5 minutes.
Step 4: To the skillet, add the half-and-half or cream, grated Parmesan cheese, spinach, and crushed chili pepper flakes. Stir to combine, then decrease the heat to a simmer. Allow everything to simmer for another 2 to 3 minutes.
Step 5: Place the chicken back in the skillet, skin-side up, and simmer for about 15 minutes until the chicken and potatoes are completely cooked. Adjust the salt and pepper according to taste.
Step 6: Remove from heat and serve the dish right away with extra red pepper flakes and Parmesan. Enjoy!
Nutrition Facts:
Energy 830.37 cal, Fat 41.78 g, Protein 79.21 g, Carbs 33.23 g, Saturated Fat 17.59 g, Polyunsat Fat 5.6 g, Monounsat Fat 14.22 g, Sugar 15.92 g, Cholesterol 320.44 mg, Sodium 1030.53 mg, Potassium 1877.05 mg, Fiber 3.65 g
Ingredients
- 1 lb chicken thighs, bone-in, skin-on
- 2 tbsp butter
- 1 tsp paprika
- 2 tsp Italian seasoning (thyme, oregano, basil – combined)
- 4 garlic cloves, minced
- 2 c. baby red potatoes, washed and quartered
- 2 medium tomatoes, diced
- 1 c. (240ml) chicken stock
- 1 c. Parmesan cheese, grated
- 1 c. (240ml) half and a half (half cream mixed with half milk, for a lighter cream)
- 1 c. fresh spinach
- Salt and pepper
- 1 tsp crushed red pepper flakes
Instructions
Step 1: Sprinkle the chicken thighs with 1 tsp Italian seasoning, salt, and pepper.
Step 2: In a large skillet or pot, melt 1 tbsp butter over medium-high heat. Once the butter has melted, add the chicken thighs to the skillet/pot, skin-side down. Sear for about 4 to 5 minutes on each side or until golden brown. Drain the excess grease and transfer the chicken thighs to a plate when done. Set aside.
Step 3: In the now-empty skillet, melt the rest of the butter. Then, add the garlic, paprika, 1 teaspoon Italian seasoning, and potatoes. Cook for about 2 to 3 minutes. Then, pour in the tomato and chicken broth. Stir well and let everything simmer for about 4 to 5 minutes.
Step 4: To the skillet, add the half-and-half or cream, grated Parmesan cheese, spinach, and crushed chili pepper flakes. Stir to combine, then decrease the heat to a simmer. Allow everything to simmer for another 2 to 3 minutes.
Step 5: Place the chicken back in the skillet, skin-side up, and simmer for about 15 minutes until the chicken and potatoes are completely cooked. Adjust the salt and pepper according to taste.
Step 6: Remove from heat and serve the dish right away with extra red pepper flakes and Parmesan. Enjoy!
