Prep time: 10 mins | Cook time: 40 mins | Total time: 50 mins | Yield: 6 servings
Throw together a very satisfying meal with this easy recipe. A complete meal in one with juicy chicken, tender potatoes, and spinach in a rich garlic Parmesan cream sauce.
INGREDIENTS
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6 bone-in, skin-on chicken thighs
3 tablespoons unsalted butter, divided
16 ounces baby Dutch potatoes halved
3 cup baby spinach, roughly chopped
2 tablespoons chopped fresh parsley leaves
Kosher salt and freshly ground black pepper, to taste
1 tablespoon Italian seasoning
GARLIC PARMESAN CREAM SAUCE:
1/4 cup unsalted butter
4 cloves garlic, minced
1 teaspoon dried thyme
1/2 cup half and half
1/2 teaspoon dried basil
1/2 cup freshly grated Parmesan
2 tablespoons all-purpose flour
Kosher salt and freshly ground black pepper, to taste
1 cup chicken broth, or more, as needed
HOW TO MAKE CHICKEN AND POTATOES WITH GARLIC PARMESAN CREAM SAUCE
Step 1: Ready the oven and preheat it to 400 degrees F. Lightly grease a 9 x 13-inch baking dish with a nonstick spray.
Step 2: Sprinkle the chicken with Italian seasoning and season with salt & pepper.
Step 3: Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the chicken to the skillet once the butter has melted, skin-side down, and cook for approximately 2 to 3 minutes per side until golden brown. Set the chicken aside when done.
Step 4: Melt the remaining butter in the same skillet. Then, add the spinach and cook for about 2 minutes, stirring occasionally until wilted. Remove the spinach from the skillet when done and set aside.
Step 5: To make the garlic Parmesan cream sauce, melt the butter in the now-empty skillet over medium heat. Then, add the garlic and cook for a minute or two, stirring frequently until fragrant. Add the flour and stir for 1 minute or so until lightly browned.
Step 6: Gradually stir in the chicken broth. Now, add the thyme or basil. Cook for an additional 1 to 2 minutes, whisking constantly until blended. Whisk in the half-and-half and Parmesan and continue to cook for another minute or two until the sauce has thickened a little. If the mixture turned out too thick, simply stir in more milk. Season with salt and pepper to taste.
Step 7: Place the chicken into the prepared baking dish in a single layer. Put the potatoes, spinach, and cream sauce on top. Then, bake in the preheated oven for approximately 25 to 30 minutes or until the chicken is completely cooked and the internal temperature of the chicken reads 165 degrees F.
Step 8: Serve immediately when done garnished with some parsley. Enjoy!
Ingredients
- 6 bone-in, skin-on chicken thighs
- 3 tablespoons unsalted butter, divided
- 16 ounces baby Dutch potatoes halved
- 3 cup baby spinach, roughly chopped
- 2 tablespoons chopped fresh parsley leaves
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon Italian seasoning
- GARLIC PARMESAN CREAM SAUCE:
- 1/4 cup unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 cup half and half
- 1/2 teaspoon dried basil
- 1/2 cup freshly grated Parmesan
- 2 tablespoons all-purpose flour
- Kosher salt and freshly ground black pepper, to taste
- 1 cup chicken broth, or more, as needed
Instructions
Step 1: Ready the oven and preheat it to 400 degrees F. Lightly grease a 9 x 13-inch baking dish with a nonstick spray.
Step 2: Sprinkle the chicken with Italian seasoning and season with salt & pepper.
Step 3: Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the chicken to the skillet once the butter has melted, skin-side down, and cook for approximately 2 to 3 minutes per side until golden brown. Set the chicken aside when done.
Step 4: Melt the remaining butter in the same skillet. Then, add the spinach and cook for about 2 minutes, stirring occasionally until wilted. Remove the spinach from the skillet when done and set aside.
Step 5: To make the garlic Parmesan cream sauce, melt the butter in the now-empty skillet over medium heat. Then, add the garlic and cook for a minute or two, stirring frequently until fragrant. Add the flour and stir for 1 minute or so until lightly browned.
Step 6: Gradually stir in the chicken broth. Now, add the thyme or basil. Cook for an additional 1 to 2 minutes, whisking constantly until blended. Whisk in the half-and-half and Parmesan and continue to cook for another minute or two until the sauce has thickened a little. If the mixture turned out too thick, simply stir in more milk. Season with salt and pepper to taste.
Step 7: Place the chicken into the prepared baking dish in a single layer. Put the potatoes, spinach, and cream sauce on top. Then, bake in the preheated oven for approximately 25 to 30 minutes or until the chicken is completely cooked and the internal temperature of the chicken reads 165 degrees F.
Step 8: Serve immediately when done garnished with some parsley. Enjoy!
