Prep time: 10 mins | Cook time: 40 mins | Total time: 50 mins | Yield: 6 SERVINGS
This is a complete meal in one with crisp-tender chicken with potatoes and spinach. An absolute perfection, excellent for a restaurant-quality meal that everyone around the table will surely love!
INGREDIENTS
3 tbsp unsalted butter, divided
6 bone-in, skin-on chicken thighs
16 oz. baby Dutch potatoes halved
2 tbsp chopped fresh parsley leaves
3 c. baby spinach, roughly chopped
1 tbsp Italian seasoning
Kosher salt and freshly ground black pepper, to taste
GARLIC PARMESAN CREAM SAUCE:
2 tbsp all-purpose flour
4 cloves garlic, minced
1/4 c. unsalted butter
1 tsp dried thyme
1/2 tsp dried basil
1/2 c. half and half
1/2 c. freshly grated Parmesan
1 c. chicken broth, or more, as needed
Kosher salt and freshly ground black pepper, to taste
HOW TO MAKE CHICKEN AND POTATOES WITH GARLIC PARMESAN CREAM SAUCE
Step 1: Prepare the oven. Preheat it to 400 degrees F. Using a nonstick spray, lightly grease a 9 x 13-inch baking dish.
Step 2: To taste, sprinkle the chicken with Italian seasoning, salt, and pepper.
Step 3: In a large skillet, melt 2 tbsp butter over medium-high heat. Once the butter has melted, add the chicken to the skillet skin-side down and sear for about 2 to 3 minutes on each side until golden brown. Set aside.
Step 4: In the same skillet, melt the rest of the 1 tbsp butter. Add the spinach and continue to cook for additional 2 minutes, stirring often until wilted. Set aside.
Step 5: For the Garlic Parmesan Cream Sauce, melt the butter in the same skillet over medium heat. Once the butter has melted, add the garlic to the skillet and cook for about a minute or two, stirring often until aromatic. Now, stir in the flour for about a minute until lightly browned.
Step 6: To the skillet, slowly whisk in the chicken broth, then add in the thyme and basil. Continue to cook for another minute or two, whisking until combined. Now, stir in the half-and-half and Parmesan for about a minute or two until slightly thickened. As needed, add extra milk if the mixture is too thick. To taste, season with salt and pepper.
Step 7: Into the prepared baking dish, put the chicken in a single layer and top with potatoes, spinach, and cream sauce. Place the dish in the oven and roast for about 25 to 30 minutes until the chicken is cooked through. The chicken is done when the internal temperature reached 165 degrees F.
Step 8: Remove from the oven when done and serve right away. If desired, garnish with parsley.
NOTES:
To ensure quicker cooking time, make sure to cut the potatoes into thirds or fourths.
You can use 3/4 cup of whole milk plus 1/4 cup heavy cream in place of 1 cup of half-and-half. Or 2/3 cup skim or low-fat milk plus 1/3 cup heavy cream if desired.
Ingredients
- 3 tbsp unsalted butter, divided
- 6 bone-in, skin-on chicken thighs
- 16 oz. baby Dutch potatoes halved
- 2 tbsp chopped fresh parsley leaves
- 3 c. baby spinach, roughly chopped
- 1 tbsp Italian seasoning
- Kosher salt and freshly ground black pepper, to taste
- GARLIC PARMESAN CREAM SAUCE:
- 2 tbsp all-purpose flour
- 4 cloves garlic, minced
- 1/4 c. unsalted butter
- 1 tsp dried thyme
- 1/2 tsp dried basil
- 1/2 c. half and half
- 1/2 c. freshly grated Parmesan
- 1 c. chicken broth, or more, as needed
- Kosher salt and freshly ground black pepper, to taste
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees F. Using a nonstick spray, lightly grease a 9 x 13-inch baking dish.
Step 2: To taste, sprinkle the chicken with Italian seasoning, salt, and pepper.
Step 3: In a large skillet, melt 2 tbsp butter over medium-high heat. Once the butter has melted, add the chicken to the skillet skin-side down and sear for about 2 to 3 minutes on each side until golden brown. Set aside.
Step 4: In the same skillet, melt the rest of the 1 tbsp butter. Add the spinach and continue to cook for additional 2 minutes, stirring often until wilted. Set aside.
Step 5: For the Garlic Parmesan Cream Sauce, melt the butter in the same skillet over medium heat. Once the butter has melted, add the garlic to the skillet and cook for about a minute or two, stirring often until aromatic. Now, stir in the flour for about a minute until lightly browned.
Step 6: To the skillet, slowly whisk in the chicken broth, then add in the thyme and basil. Continue to cook for another minute or two, whisking until combined. Now, stir in the half-and-half and Parmesan for about a minute or two until slightly thickened. As needed, add extra milk if the mixture is too thick. To taste, season with salt and pepper.
Step 7: Into the prepared baking dish, put the chicken in a single layer and top with potatoes, spinach, and cream sauce. Place the dish in the oven and roast for about 25 to 30 minutes until the chicken is cooked through. The chicken is done when the internal temperature reached 165 degrees F.
Step 8: Remove from the oven when done and serve right away. If desired, garnish with parsley.
Notes
To ensure quicker cooking time, make sure to cut the potatoes into thirds or fourths. You can use 3/4 cup of whole milk plus 1/4 cup heavy cream in place of 1 cup of half-and-half. Or 2/3 cup skim or low-fat milk plus 1/3 cup heavy cream if desired.
