Chicken and Potatoes in a Garlic Parmesan Cream Sauce

Prep Time: 30 mins | Cook Time: 40 mins | Course: Dinner | Serves: 6

Crispy chicken with potatoes and spinach in a garlicky parmesan cream sauce. This is truly a one-dish wonder and great for when having company. Inspired by Chungah of Damn Delicious https://damndelicious.net/2016/05/08/chicken-potatoes-garlic-parmesan-cream-sauce/ 

6 chicken thighs, bone-in, and skin-on

1 Tbsp Italian seasoning

Salt and pepper, to taste

1 Tbsp olive oil

3 Tbsp butter

3 cups spinach

16 oz baby Dutch potatoes, halved

2 Tbsp fresh parsley, chopped

Garlic Parmesan Cream Sauce:

¼ cup butter

7 cloves garlic, minced

2 Tbsp flour

1 cup chicken broth

1 tsp Italian seasoning

1 tsp oregano

Salt and pepper, to taste

½ cup half n half

½ cup parmesan cheese, grated

Preheat oven to 400*. Spray oil or butter a 9.13” baking dish and set to one side. Season the chicken with Italian seasoning, salt, and pepper. In a large skillet, melt the olive oil and butter together over medium-high heat. Place chicken in the skillet, skin-side down, cooking both sides until golden brown, about 3 minutes per side. Stir in spinach until wilted, about 1 minute. Remove from heat. Place chicken in the prepared baking dish, surround by potato halves, and top with the wilted spinach. Prepare the cream sauce.

Melt the butter in the same skillet, add garlic, and flour, and stir for one minute. Whisk in the chicken broth, seasonings, half n half, and parmesan cheese. Stir for 2-3 minutes and pour over the chicken in the baking dish. Bake for 25-30 minutes or until the chicken has reached an internal temperature of  165*. Garnish with parsley and extra parmesan cheese.