Prep Time: 10 mins | Cook Time: 40 mins | Total Time: 50 mins | Yield: 6 Servings
Every bite of this delicious dish is perfect! You have got to bite your teeth into these treats! The rich sauce alone is more than enough for me. Have a beautiful day, friends. Enjoy!
Ingredients:
3 tbsp unsalted butter, divided
16 oz. baby Dutch potatoes halved*
3 c baby spinach, roughly chopped
6 bone-in, skin-on chicken thighs
1 tbsp Italian seasoning
2 tbsp chopped fresh parsley leaves
Kosher salt and freshly ground black pepper, to taste
FOR THE GARLIC PARMESAN CREAM SAUCE
4 cloves garlic, minced
¼ c unsalted butter
1 c chicken broth, or more, as needed
2 tbsp all-purpose flour
½ c freshly grated Parmesan
½ c half and half*
Kosher salt and freshly ground black pepper, to taste
1 tsp dried thyme
½ tsp dried basil
Directions:
Prepare the oven and preheat to 200 degrees C or 400 degrees F.
Apply cooking spray in a 9×13-inch baking dish.
Sprinkle Italian seasoning, pepper, and salt over the chicken. Rub each chicken until well coated.
Place a large skillet on the stove and turn the heat to medium-high
Add 2 tbsp of butter and allow it to melt.
Add the chicken and sear each side for 3 minutes or until they turn golden brown. Transfer the chicken onto a clean plate.
In the empty skillet, add 1 tbsp of butter and allow it to melt.
Add the spinach, then stir and cook until wilted completely. Remove from the skillet.
For the Garlic Parmesan Cream Sauce:
In the empty skillet, add butter and allow it to melt.
Add the garlic, then sauté until aromatic.
Add the flour, then whisk and cook for a minute to remove the raw taste.
Add the basil, thyme, and chicken broth. Whisk until well blended.
Add the Parmesan cheese and half & half, then stir until well blended and thick. Sprinkle salt and pepper to season.
Arrange the chicken thighs into the greased baking dish.
Add the spinach and potatoes over the chicken.
Spread the cream sauce over the ingredients in the baking dish.
Place the baking dish inside the preheated oven and roast the chicken thighs for about 30 minutes or until done.
Remove from the oven and sprinkle freshly chopped parsley on top.
Serve and enjoy!
[penci_recipe]