{"id":181,"date":"2023-05-10T00:13:58","date_gmt":"2023-05-10T00:13:58","guid":{"rendered":"https:\/\/easy-recipes.gogorecipe.com\/?p=181"},"modified":"2023-05-10T00:13:58","modified_gmt":"2023-05-10T00:13:58","slug":"chicken-and-potatoes-with-garlic-parmesan-cream-sauce","status":"publish","type":"post","link":"https:\/\/cocinacasera.arbweb.info\/es\/chicken-and-potatoes-with-garlic-parmesan-cream-sauce\/","title":{"rendered":"Chicken and Potatoes with Garlic Parmesan Cream Sauce"},"content":{"rendered":"

Chicken and Potatoes with Garlic Parmesan Cream Sauce \u2013 Crisp-tender chicken baked to absolute perfection with potatoes and spinach. A complete meal in one!<\/p>\n

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INGREDIENTS<\/strong>
\n6 bone-in, skin-on chicken thighs
\n1 tablespoon Italian seasoning
\nKosher salt and freshly ground black pepper, to taste
\n3 tablespoons unsalted butter, divided
\n3 cups baby spinach, roughly chopped
\n16 ounces baby Dutch potatoes, halved*
\n2 tablespoons chopped fresh parsley leaves
\nFOR THE GARLIC PARMESAN CREAM SAUCE
\n\u00bc cup unsalted butter
\n4 cloves garlic, minced
\n2 tablespoons all-purpose flour
\n1 cup chicken broth, or more, as needed
\n1 teaspoon dried thyme
\n\u00bd teaspoon dried basil
\n\u00bd cup half and half*
\n\u00bd cup freshly grated Parmesan
\nKosher salt and freshly ground black pepper, to taste<\/p>\n

For Complete\u00a0Cooking\u00a0STEPS Please Head On Over To Next Page Or Open button (>) and don\u2019t forget to SHARE with your Facebook friends<\/h3>\n

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Instrucciones<\/h4>\n

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Preheat oven to 400 degrees F. Lightly oil a 9\u00d713 baking dish or coat with nonstick spray.
\nSeason chicken with Italian seasoning, salt and pepper, to taste.
\nMelt 2 tablespoons butter in a 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.
\nMelt remaining 1 tablespoon butter in the skillet. Stir in spinach and cook, stirring occasionally, until it begins to wilt, about 2 minutes; set aside.
\nTo make the garlic parmesan cream 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.
\nGradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
\nPlace chicken in a single layer into the prepared baking dish. Top with potatoes, spinach and cream sauce.
\nPlace into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
\nServe immediately, garnished with parsley, if desired.
\nNOTES<\/strong>
\n*Potatoes can be cut into thirds or fourths to ensure quicker cooking time.
\n*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3\/4 cup whole milk + 1\/4 cup heavy cream or 2\/3 cup skim or low-fat milk + 1\/3 cup heavy cream.<\/p>\n\n

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