Chicken and Potatoes with Garlic Parmesan Cream Sauce

Chicken and Potatoes with Garlic Parmesan Cream Sauce


6 bone-in chicken thighs
1 pound Dutch potatoes, cut into halves or quarters
3-4 cups of chopped baby spinach
4 tsp unsalted butter, divided
1 tablespoon of Italian seasoning
Kosher salt & freshly ground pepper, to taste
parsley (optional)


1 cup low-sodium chicken broth
Half a cup and a half
1/2 cup grated parmesan cheese
1/4 cup (1/2 stick) unsalted butter
1/4 cup all-purpose flour
4 minced garlic cloves
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon dried oregano

Directions :

Preheat oven to 400°F and lightly grease a 9" x 13" baking dish with butter or nonstick spray.

Melt 2 tablespoons of the butter in a large skillet over medium-high heat and sauté the spinach until wilted. Remove from heat.

To prepare the sauce: Reduce the heat to medium and add the butter to the skillet. Add the minced garlic and cook for 1-2 minutes, frequently stirring so it does not burn.

Whisk in the flour and cook 1 minute, or until the roux is thick and golden brown, then slowly whisk in the chicken broth until combined.


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