This dish combines tender, juicy chicken thighs and perfectly roasted baby potatoes with a rich, creamy garlic Parmesan sauce. It’s a comforting meal that’s sure to impress. Here’s how to serve up this delectable dish for your enjoyment.
Ingredients:
For the Chicken and Potatoes:
- 6 bone-in, skin-on chicken thighs: The skin adds flavor and keeps the chicken moist.
- 1 tablespoon Italian seasoning: Adds a herbaceous flavor.
- Kosher salt and freshly ground black pepper, according to your taste preferences
- 3 tablespoons unsalted butter, divided
- 3 cups baby spinach, roughly chopped
- 16 ounces baby Dutch potatoes, halved for quicker cooking
- 2 tablespoons of finely chopped fresh parsley leaves, for garnish
For the Garlic Parmesan Cream Sauce:
- ¼ cup unsalted butter
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour: Helps thicken the sauce.
- 1 cup of chicken broth, or adjust quantity as necessary
- 1 teaspoon dried thyme
- ½ teaspoon dried basil
- ½ cup half and half: Adds creaminess to the sauce. *Note: “Half and half” is a dairy product composed of equal parts light cream and milk.
- ½ cup freshly grated Parmesan: Infuses the sauce with a rich, cheesy flavor.
- Kosher salt and freshly ground black pepper, to your liking.
Instructions:
- Prepare the Chicken and Potatoes:
- Preheat your oven to 400°F (200°C).
- Season the chicken thighs with Italian seasoning, salt, and pepper.
- Place the chicken in the pan, skin-side down, and cook until both sides are nicely browned.Remove chicken from the skillet.
- In the same skillet, add the halved baby potatoes, cut side down, and cook until golden; then stir in the spinach until it wilts. Take the chicken out of the skillet and set it aside for later.
- Make the Garlic Parmesan Cream Sauce:
- In the same skillet, melt ¼ cup butter over medium heat. Add garlic and cook until fragrant.
- Whisk in flour until lightly browned, about 1 minute.
- Slowly whisk in the chicken broth, thyme, and basil, ensuring they blend well. Cook, whisking continuously, until slightly thickened.
- Stir in half and half and Parmesan until smooth. Season with salt and pepper, to taste. If the sauce appears too thick, you can adjust the consistency by adding more chicken broth as necessary.
- Combine and Bake:
- Return the chicken and spinach to the skillet. Surround with the potatoes.
- Drizzle some of the sauce over the chicken pieces.
- Transfer the skillet to the oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165°F (75°C), about 25-30 minutes.
- Serve:
- Garnish with fresh parsley before serving. Serve hot with extra garlic Parmesan cream sauce on the side for drizzling.
Tips:
- Potato Size: If using larger potatoes, cut them into smaller pieces to ensure they cook thoroughly.
- Sauce Consistency: Adjust the thickness of the sauce with chicken broth to achieve your desired consistency.
- Serving Suggestion: This dish goes well with a simple green salad or steamed vegetables on the side to balance the richness.
Enjoy your delicious Chicken and Potatoes with Garlic Parmesan Cream Sauce, a hearty and satisfying meal perfect for any day of the week!