Chicken and Potatoes with Garlic Parmesan Cream Sauce

Contents

Chicken and Potatoes with Garlic Parmesan Cream Sauce
TOOLS FOR THIS RECIPE
CHICKEN AND POTATOES WITH GARLIC PARMESAN CREAM SAUCE: FREQUENTLY ASKED QUESTIONS
Recipe
Ingredients
Instructions

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

Chicken and Potatoes with Garlic Parmesan Cream Sauce - Crisp-tender chicken baked to absolute perfection with potatoes and spinach. A complete meal in one!

Au revoir, Paris! It’s been an amazing week, but it’s time to get home so that I can burn off all these macarons, baguettes, hot chocolate, and falafels. Not to mention that massive Nutella-banana street crepe I had in the middle of the night.

But before I head to the airport for a 12-hour flight back home, I really need to share this with you: my newest chicken recipe yet with a garlic Parmesan cream sauce that will blow. your. mind.

You also have your potatoes and spinach baked right in for a complete meal in one. See, aren’t you happy that I’m coming back? This just means I’m making more chicken recipes the minute I hit LA.

TOOLS FOR THIS RECIPE

9 x 13 baking dish

Large cast iron skillet

CHICKEN AND POTATOES WITH GARLIC PARMESAN CREAM SAUCE: FREQUENTLY ASKED QUESTIONS

Can I use fresh herbs instead?

Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.

What is half and half?

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.

What can I substitute for the spinach?

Kale, cabbage, swiss chard and collard greens are all great subs.

Recipe

Yield: 6 servings
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes

Ingredients

6 bone-in, skin-on chicken thighs

1 tablespoon Italian seasoning

Kosher salt and freshly ground black pepper, to taste

3 tablespoons unsalted butter, divided

3 cups baby spinach, roughly chopped

16 ounces baby Dutch potatoes, halved*

2 tablespoons chopped fresh parsley leaves

¼ cup unsalted butter

4 cloves garlic, minced

2 tablespoons all-purpose flour

1 cup chicken broth, or more, as needed

1 teaspoon dried thyme

½ teaspoon dried basil

½ cup half and half*

½ cup freshly grated Parmesan

Kosher salt and freshly ground black pepper, to taste

Instructions

1. Preheat oven to 400 degrees F. Lightly oil a 9 x 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 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.
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. Place chicken in a single layer into the prepared baking dish. Top with potatoes, spinach and garlic Parmesan cream sauce.
6. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
7. Serve immediately, garnished with parsley, if desired.
8. 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.
9. Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes.
10. 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.