CHICKEN AND POTATOES WITH GARLIC PARMESAN CREAM SAUCE

by

INGREDIENTS

  • 3 tbsp unsalted butter, divided
  • 6 bone-in, skin-on chicken thighs
  • 16 oz. baby Dutch potatoes, halved
  • 3 c. baby spinach, roughly chopped
  • 2 tbsp chopped fresh parsley leaves
  • 1 tbsp Italian seasoning
  • Kosher salt and freshly ground black pepper, to taste
  • GARLIC PARMESAN CREAM SAUCE:
  • 4 cloves garlic, minced
  • 1/4 c. unsalted butter
  • 1/2 c. freshly grated Parmesan
  • 2 tbsp all-purpose flour
  • 1 tsp dried thyme
  • 1/2 c. half and half
  • 1/2 tsp dried basil
  • Kosher salt and freshly ground black pepper, to taste
  • 1 c. chicken broth, or more, as needed

INSTRUCTIONS

Step 1: Prepare the oven. Preheat it to 400 degrees. Using a nonstick spray, lightly grease a 9 x 13-inch baking dish.

Step 2: Sprinkle all sides of 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. Sear for about 2 to 3 minutes on each side until golden brown. Set the chicken aside when done.

Step 4: In the same skillet, melt the rest of the 1 tbsp butter. To the melted butter, stir in the spinach and cook for about 2 minutes, stirring often, until the spinach starts to wilt. Set the spinach aside when done.

Step 5: For the garlic, Parmesan cream sauce, melt the butter in the now-empty skillet over medium heat. Then, add the garlic and cook for about 1 to 2 minutes, stirring often, until aromatic. Now, stir in the flour for about a minute until lightly browned.

Step 6: Slowly whisk in the chicken broth and add thyme and basil. Continue to cook for another 1 to 2 minutes while stirring constantly until blended. Next, whisk in the half-and-half followed by the Parmesan until slightly thickened. This takes 1 to 2 minutes more. As needed, add more milk to thin out the mixture. To taste, season with salt and pepper.

Step 7: In the prepared baking dish, arrange the chicken in a single layer and top with potatoes, spinach, and cream sauce.

Step 8: Put in the preheated oven and roast for about 25 to 30 minutes or until fully cooked and the internal temperature of the chicken reaches 165 degrees F.

Step 9: Remove from the oven when done and serve the chicken and potatoes right away. If desired, garnish with some parsley. Enjoy!