Tuesday, May 12, 2020

Chicken and Potatoes with Garlic Parmesan Cream Sauce


yield: 6 SERVINGSprep
time: 10 MINUTES
cook time: 40 MINUTES
total time: 50 MINUTES

Crisp-tender fowl baked to absolute perfection with potatoes and spinach. A whole meal in one!


  • 6 bone-in, skin-on bird thighs
  • 1 tablespoon Italian seasoning
  • Kosher salt and freshly floor black pepper, to taste
  • 3 tablespoons unsalted butter, divided
  • 3 cups child spinach, roughly chopped
  • 16 ounces child Dutch potatoes, halved*
  • 2 tablespoons chopped contemporary parsley leaves
  • 1/4 cup unsalted butter
  • 4 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup bird 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 floor black pepper, to taste


  1. Preheat oven to 400 ranges F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
  2. Season bird with Italian seasoning, salt and pepper, to taste.
  3. Melt 2 tablespoons butter in a enormous skillet over medium excessive heat. Add chicken, skin-side down, and sear equally aspects till golden brown, about 2-3 minutes per side; set aside.
  4. Melt ultimate 1 tablespoon butter within the skillet. Stir in spinach and cook, stirring occasionally, till it starts to wilt, about 2 minutes; set aside.
  5. To make the garlic parmesan cream sauce, melt butter within the skillet over medium heat. Add garlic, and cook, stirring frequently, till fragrant, about 1-2 minutes. Whisk in flour till evenly browned, about 1 minute.
  6. Gradually whisk in bird broth, thyme and basil. Cook, whisking constantly, till incorporated, about 1-2 minutes. Stir in half and half and Parmesan till reasonably thickened, about 1-2 minutes. If the combination is simply too thick, upload extra milk as needed; season with salt and pepper, to taste.
  7. Place bird in one layer into the ready baking dish. Top with potatoes, spinach and cream sauce.
  8. Place into oven and roast till totally cooked through, reaching an inner temperature of 165 ranges F, about 25-30 minutes.
  9. Serve immediately, garnished with parsley, if desired.

*Potatoes may be cut into thirds or fourths to guarantee sooner cooking time.

*Half and half is identical elements of entire milk and cream. For 1 cup half and half, you'll be able to exchange 3/4 cup entire milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.
Chicken and Potatoes with Garlic Parmesan Cream Sauce
4/ 5