Prep Time: 10 mins | Cook Time: 40 mins | Total Time: 50 mins | Yield: 6 Servings
The creamy sauce of this dish is the sure winner! Ready in less than an hour, this recipe is a must-try! Talk about a complete meal. Enjoy!
Ingredients:
3 tbsp unsalted butter, divided
3 c baby spinach, roughly chopped
Kosher salt and freshly ground black pepper, to taste
16 oz. baby Dutch potatoes, halved
2 tbsp chopped fresh parsley leaves
6 bone-in, skin-on chicken thighs
1 tbsp Italian seasoning
FOR THE GARLIC PARMESAN CREAM SAUCE:
½ c freshly grated Parmesan
½ c half and half
2 tbsp all-purpose flour
Kosher salt and freshly ground black pepper, to taste
1 c chicken broth, or more, as needed
¼ c unsalted butter
½ tsp dried basil
4 cloves garlic, minced
1 tsp dried thyme
Directions:
For the Chicken:
Prepare the oven and preheat to 200 degrees C or 400 degrees F.
Apply cooking spray to a 9×13-inch baking dish.
Sprinkle salt, Italian seasoning, and pepper over the chicken thighs. Toss until well coated.
Place a skillet on the stove and turn the heat to medium.
Add 2 tbsp of butter and allow it to melt.
Add the chicken into the hot skillet, then sear each side for about 3 minutes or until they turn golden brown. Transfer the chicken thighs onto a clean plate.
In the same empty skillet, add 1 tbsp of butter and allow it to melt.
8. Add spinach, then cook for about 2 minutes or until wilted completely. Transfer onto a clean plate as well.
For the Garlic Parmesan Cream Sauce:
In the same empty skillet, add butter and allow it to melt.
Add garlic, then sauté for a minute or until aromatic.
Add the flour, then whisk and cook for a minute.
Add the basil, chicken broth, and thyme. Whisk until well blended.
Add Parmesan cheese and half & half, then stir until well blended. Scrape the bottom of the skillet to get the browned bits. Simmer the mixture for about 2 minutes or until thick.
Add more milk, if necessary, and then sprinkle salt and pepper to season.
Arrange the chicken in a single layer in the prepared baking dish.
Add spinach and potatoes over the chicken.
Pour the cream sauce over the potatoes and spread it evenly.
Place the baking dish inside the preheated oven and bake for about 25 to 30 minutes or until done.
Remove from the oven.
Sprinkle freshly chopped parsley on top to garnish.
Serve and enjoy!