CHICKEN AND POTATOES WITH GARLIC PARMESAN CREAM SAUCE

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This recipe came from damndelicious.net. It was good and I would make it again. Just make sure your potatoes are small or they won't cook.


CHICKEN AND POTATOES WITH GARLIC PARMESAN CREAM SAUCE

  • 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 I think I used 1 Tbs. of butter here
  • 3 cups baby spinach, roughly chopped
  • 16 ounces baby Dutch potatoes, halved*
  • 2 tablespoons chopped fresh parsley leaves

FOR THE GARLIC PARMESAN CREAM SAUCE

  • 1/4 cup unsalted butter
  • 4 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth, or more, as needed
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/2 cup half and half*
  • 1/2 cup freshly grated Parmesan
  • Kosher salt and freshly ground black pepper, to taste


Essentially, you sear the chicken, put it to the side. Wilt the spinach in the same pan, put it to the side. Make the cream sauce in the same pan. Pour all the stuff in a 9x13 pan, put the sauce on top, and then bake at 400 for like 30-35 minutes until it is 165 degrees in the chicken. However, cut your potatoes SMALL b/c our bigger ones that weren't in the liquid didn't cook all the way through.

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