Chicken and Potatoes with Garlic Parmesan Cream Sauce
Yield: 6servings
Prep: 10 minutesminutes
Cook: 40 minutesminutes
Total: 50 minutesminutes
Crisp-tender chicken baked to absolute perfection with potatoes and spinach. A complete meal in one!
5 stars (50 ratings)
Ingredients
6bone-in, skin-on chicken thighs
1tablespoonItalian seasoning
Kosher salt and freshly ground black pepper, to taste
3tablespoonsunsalted butter, divided
3cupsbaby spinach, roughly chopped
16ouncesbaby Dutch potatoes, halved*
2tablespoonschopped fresh parsley leaves
For the garlic parmesan cream sauce
¼cupunsalted butter
4clovesgarlic, minced
2tablespoonsall-purpose flour
1cupchicken broth, or more, as needed
1teaspoondried thyme
½teaspoondried basil
½cuphalf and half*
½cupfreshly grated Parmesan
Kosher salt and freshly ground black pepper, to taste
Instructions
Preheat oven to 400 degrees F. Lightly oil a 9x13 baking dish or coat with nonstick spray.
Season chicken with Italian seasoning, salt and pepper, to taste.
Melt 2 tablespoons butter in a large cast iron 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.
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.
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.
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 half and half as needed; season with salt and pepper, to taste.
Place chicken in a single layer into the prepared baking dish. Top with potatoes, spinach and cream sauce.
Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
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.