PREP TIME: 15 MINS | TOTAL TIME: 1 HR | YIELDS: 4
I love the one-pan dish. They are easy to make and great for easy clean-up. Like this scrumptious Garlic Parm Chicken & Potatoes that you can make with only a few ingredients. Juicy, flavorful chicken with spinach and potatoes in a luscious sauce. Another wonderful single skillet meal to keep! And if feeding a big family, this simple recipe can easily be doubled or tripled.
INGREDIENTS
4 skin-on, bone-in chicken thighs
kosher salt
Freshly ground black pepper
1 tablespoon olive oil
1/2 pound baby red potatoes, quartered
4 cloves garlic, minced
2 tablespoons tomato paste
1 cup chicken stock
1 head broccoli florets
1 cup half and half
1 cup grated Parmesan
1 cup spinach
Chopped parsley, for garnish
How to make Garlic Parm Chicken & Potatoes
Step 1: With salt and pepper, season both sides of the chicken thighs. Meanwhile, heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the chicken thighs to the skillet skin-side-down and sear for about 10 minutes until golden and crispy. Turn the chicken on the other side and continue to cook for 10 minutes more until golden.
Step 2: When done set the chicken aside. In the same skillet, add the potatoes and season with salt and pepper. Cook for approximately 4 minutes undisturbed until crispy on one side.
Step 3: To the potatoes, add the garlic and tomato paste. Stir and cook for 2 minutes more until aromatic. Add in the chicken broth and broccoli, stir, and season with salt and pepper. Let the mixture simmer for about 5 minutes before stirring in the half and half, Parmesan, and spinach. Return the chicken to the skillet skin-side-up and continue to simmer for an additional 15 minutes until the sauce has reduced and the potatoes are fork-tender.
Step 4: Before serving, garnish with parsley. Enjoy!
Ingredients
- 4 skin-on, bone-in chicken thighs
- kosher salt
- Freshly ground black pepper
- 1 tablespoon olive oil
- 1/2 pound baby red potatoes, quartered
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup chicken stock
- 1 head broccoli florets
- 1 cup half and half
- 1 cup grated Parmesan
- 1 cup spinach
- Chopped parsley, for garnish
Instructions
Step 1: With salt and pepper, season both sides of the chicken thighs. Meanwhile, heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the chicken thighs to the skillet skin-side-down and sear for about 10 minutes until golden and crispy. Turn the chicken on the other side and continue to cook for 10 minutes more until golden.
Step 2: When done set the chicken aside. In the same skillet, add the potatoes and season with salt and pepper. Cook for approximately 4 minutes undisturbed until crispy on one side.
Step 3: To the potatoes, add the garlic and tomato paste. Stir and cook for 2 minutes more until aromatic. Add in the chicken broth and broccoli, stir, and season with salt and pepper. Let the mixture simmer for about 5 minutes before stirring in the half and half, Parmesan, and spinach. Return the chicken to the skillet skin-side-up and continue to simmer for an additional 15 minutes until the sauce has reduced and the potatoes are fork-tender.
Step 4: Before serving, garnish with parsley. Enjoy!
