Chicken and Potatoes with Garlic Parmesan Cream Sauce

 Chicken and Potatoes with Garlic Parmesan Cream Sauce

Yield: 6 SERVINGS Prep time: 10 MINUTE Scook time: 40 MINUTE S Total time: 50 MINUTES

  Crisp-tender chicken baked to absolute perfection with potatoes and spinach. A complete meal in one!

INGREDIENTS:

  1. 6 bone-in, skin-on chicken thighs
  2. 1 tablespoon Italian seasoning
  3. Kosher salt and freshly ground black pepper, to taste
  4. 3 tablespoons unsalted butter, divided
  5. 3 cups baby spinach, roughly chopped
  6. 16 ounces baby Dutch potatoes, halved*
  7. 2 tablespoons chopped fresh parsley leaves
  8. FOR THE GARLIC PARMESAN CREAM SAUCE
  9. 1/4 cup unsalted butter
  10. 4 cloves garlic, minced
  11. 2 tablespoons all-purpose flour
  12. 1 cup chicken broth, or more, as needed
  13. 1 teaspoon dried thyme
  14. 1/2 teaspoon dried basil
  15. 1/2 cup half and half*
  16. 1/2 cup freshly grated Parmesan
  17. Kosher salt and freshly ground black pepper, to taste
Chicken and Potatoes with Garlic Parmesan Cream Sauce
Chicken and Potatoes with Garlic Parmesan Cream Sauce

DIRECTIONS:

  1. Preheat oven to 400 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
  2. Season chicken with Italian seasoning, salt and pepper, to taste.
  3. Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
  4. Melt remaining 1 tablespoon butter in the skillet. Stir in spinach and cook, stirring occasionally, until it begins to wilt, about 2 minutes; set aside.
  5. To make the garlic parmesan cream sauce, melt butter in the skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
  6. Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
  7. Place chicken in a single layer into the prepared baking dish. Top with potatoes, spinach and cream sauce.
  8. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
  9. Serve immediately, garnished with parsley, if desired.

NOTES:

Potatoes can be cut into thirds or fourths to ensure quicker cooking time.

Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

Other recipes Main Dishes : Here
Share the post