Seasoning to perfection, ensuring a well-balanced taste.
Culinary Choreography:
Preheating and Preparation:
Preheat the oven to 400 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
Chicken Seasoning and Searing:
Season chicken with Italian seasoning, salt, and pepper. Sear in butter until golden brown; set aside.
Spinach Wilt and Potato Halving:
Wilt spinach in butter and set aside. Halve baby Dutch potatoes.
Garlic Parmesan Cream Sauce Alchemy:
Melt butter, sauté garlic, whisk in flour, then gradually add chicken broth, thyme, basil, half and half, and Parmesan. Season to taste.
Assembling the Symphony:
Place seared chicken in the baking dish. Top with potatoes, spinach, and the luscious cream sauce.
Roasting Elegance:
Roast in the oven until chicken reaches an internal temperature of 165 degrees F, approximately 25-30 minutes.
Garnishing Grandeur:
Serve immediately, garnished with fresh parsley for a touch of visual and aromatic elegance.
Culinary Harmony Unveiled:
Flavor Fusion:
The melding of herbs, creamy sauce, and succulent chicken creates a symphony of flavors that dance on the palate.
One-Dish Wonder:
A complete meal thoughtfully crafted with proteins, vegetables, and a rich sauce, simplifying your dining experience.
Culinary Conclusion:
Elevate your dining experience with the exquisite Chicken and Potatoes with Garlic Parmesan Cream Sauce—a culinary masterpiece that combines simplicity, richness, and sophistication. From the golden sear of the chicken to the velvety embrace of the cream sauce, every element in this dish is meticulously curated to deliver an unforgettable dining experience. Delight your senses with this harmonious creation, perfect for any occasion.
Chicken and Potatoes with Garlic Parmesan Cream Sauce – Crisp-tender chicken baked to absolute perfection with potatoes and spinach. A complete meal in one!
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
¼ cup unsalted butter
4 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup chicken broth, or more, as needed
1 teaspoon dried thyme
½ teaspoon dried basil
½ cup half and half*
½ cup freshly grated Parmesan
Kosher salt and freshly ground black pepper, to taste
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