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Category: Poultry
Prep Time: Cook Time: Total Time:
6 Chicken thighs, bone-in skin-on
16 oz Baby dutch potatoes
3 cups Baby spinach
1/2 tsp Basil, dried
4 cloves Garlic
2 tbsp Parsley, fresh leaves
1 tsp Thyme, dried
1 cup Chicken broth
2 tbsp All-purpose flour
1 tbsp Italian seasoning
2 Kosher salt and freshly ground black pepper
7 tbsp Butter, unsalted
1/2 cup Half and half
1/2 cup Parmesan
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
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Chicken and Potatoes with Garlic Parmesan Cream Sauce
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Category: Poultry
Prep Time: Cook Time: Total Time:
6 Chicken thighs, bone-in skin-on
16 oz Baby dutch potatoes
3 cups Baby spinach
1/2 tsp Basil, dried
4 cloves Garlic
2 tbsp Parsley, fresh leaves
1 tsp Thyme, dried
1 cup Chicken broth
2 tbsp All-purpose flour
1 tbsp Italian seasoning
2 Kosher salt and freshly ground black pepper
7 tbsp Butter, unsalted
1/2 cup Half and half
1/2 cup Parmesan
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
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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