CHICKEN AND POTATOES WITH GARLIC PARMESAN CREAM SAUCE

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Crisp-tender chicken baked to absolute perfection with potatoes and spinach. A complete meal in one!
Au revoir, Paris! It’s been an amazing week, but it’s time to get home so that I can burn off all these croissants, macarons, baguettes, hot chocolate, and falafels. Not to mention that massive Nutella-banana street crepe I had in the middle of the night.

But before I head to the airport for a 12-hour flight back home, I really need to share this with you: my newest chicken recipe yet with a garlic Parmesan cream sauce that will blow. your. mind.

You also have your potatoes and spinach baked right in for a complete meal in one. See, aren’t you happy that I’m coming back? This just means I’m making more chicken recipes the minute I hit LA. You’re welcome, guys.

CHICKEN AND POTATOES WITH GARLIC PARMESAN CREAM SAUCE
CHICKEN AND POTATOES WITH GARLIC PARMESAN CREAM SAUCE

INGREDIENTS:

  • 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
  • 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

INSTRUCTIONS :

  1. Preheat oven to 400 degrees F.
  2. Lightly oil a 9×13 baking dish or coat with nonstick spray.
  3. Season chicken with Italian seasoning, salt and pepper, to taste.
  4. Melt 2 tablespoons butter in a large skillet over medium high heat.
  5. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
  6. 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.
  7. To make the garlic parmesan cream sauce, melt butter in the skillet over medium heat.
  8. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.
  9. Whisk in flour until lightly browned, about 1 minute.
  10. Gradually whisk in chicken broth, thyme and basil.
  11. Cook, whisking constantly, until incorporated, about 1-2 minutes.
  12. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes.
  13. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.

You can find complete recipes of this CHICKEN AND POTATOES WITH GARLIC PARMESAN CREAM SAUCE in damndelicious.net

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