If you love tender and juicy pieces of meat, this recipe for baked garlic parmesan chicken is for you. I love eating chicken because it’s both delicious, filling, and good for you. Eating healthy doesn’t mean that you have to completely cut out all your favorite foods. This recipe has chicken alongside potatoes and spinach, but the cream sauce gives it a special twist.
- 1 pound Dutch potatoes, cut into halves or quarters
- 6 bone-in chicken thighs (skin-on, optional)
- 3-4 cups baby spinach, chopped
- 4 tablespoons unsalted butter, divided
- freshly ground pepper and Kosher salt (to taste)
- 1 tablespoon Italian seasoning
- Fresh parsley, optional
- 1/2 cup parmesan cheese, grated
- 1/2 cup half and half
- 1 teaspoon dried thyme
- 1/4 cup all-purpose flour
- 1/2 teaspoon dried oregano
- 1 cup low-sodium chicken broth
- 1/4 cup (1/2 stick) unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon dried basil
- Preheat the oven to 400 degrees Fahrenheit.
- Use nonstick spray or a little butter to grease a 9′′ x 13′′ baking dish.
- 2 tablespoons butter, melted in a large skillet over medium-high heat, sauté the spinach until totally wilted.
- Remove the pan from the heat.
- Reduce the heat to medium-low and add the butter to the frying pan.
- Toss in the chopped garlic. To avoid burning, cook for a minute or two, stirring often, or until the roux is thick and golden brown, then whisk in the chicken broth slowly until incorporated.
- Cook for another 3-5 minutes, or until the sauce has thickened, then add the thyme, basil, and oregano. Salt & pepper to taste.
- Season the chicken thighs with salt, Italian seasoning, and pepper.
- Place the chicken thighs in a greased baking dish, then top with sauteed spinach and half-cut potatoes.
- Bake for 20-25 minutes after pouring the cream sauce on top (until the chicken is done).
Remove from the oven and serve immediately.
Optional: If the skin isn’t already browned, roast for the last 5 minutes or until it’s crunchy.