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Chicken and Potatoes with Garlic Parmesan Cream Sauce Recipe

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This recipe for Chicken and Potatoes with Garlic Parmesan Cream Sauce is from The Burnham Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 bone-in, skin-on chicken thighs
1 TBL Italian seasoning
Kosher salt and pepper, to taste
3 TBL butter, divided
3 cups baby spinach, roughly chopped
16 oz baby Dutch potatoes, halved
2 TBL chopped fresh parsley

Sauce;
1/4 cup butter
4 cloves garlic, minced
2 TBL flour
1 cup chicken broth, or more as needed
1 tsp dried thyme
1/2 tsp dried basil
1/2 cup half and half
1/2 cup freshly grated Parmesan cheese
Kosher salt and pepper, to taste
Directions:
Directions:
Preheat oven to 400. Lightly oil a 9X13 baking dish. Season chicken with Italian seasoning, salt, and pepper. Melt 2 TBL butter in large skillet over medium high heat. Add chicken, skin side down, and sear both sides until golden brown, about 2-3 minutes per side. Set aside.

Melt remaining 1 TBL butter in the skillet. Stir in spinach and cook, stirring occasionally, until it beings to wilt, about 2 minutes. Set aside.

Place chicken in a single layer into the baking dish. Top with potatoes, spinach, and sauce. Place into oven and roast until completely cooked through, about 25-30 minutes.

Sauce: Melt butter in the skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth, thyme, and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in in half and half and Parmesan until slightly thickened, about 1-2 minutes. Salt and pepper to taste.

 

 

 

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