Saturday, December 10, 2016

Chicken, potatoes, and spinach in Parmesan garlic cream sauce

One of our families very favorite dinners! Slightly modified from

Crisp-tender chicken baked to absolute perfection with potatoes and spinach. A complete meal in one!


  • 6 bone-in, skin-on chicken thighs or breasts
  • 1 tablespoon Italian seasoning
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tablespoons Chef Shamy Garlic butter from Costco or regular butter if you don't have.
  • 3 cups baby spinach, roughly chopped
  • 16 ounces baby Dutch potatoes, halved*
  • 2 tablespoons chopped fresh parsley leaves


  • 1/4 cup chef Shamy garlic butter or salted butter
  • 4 cloves garlic, minced (only 1 if using chef Shamy butter)
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth, or more, as needed
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/2 cup half and half*
  • 1/2 cup freshly grated Parmesan
  • Kosher salt and freshly ground black pepper, to taste
  • Juice of half of a lemon


  1. Preheat oven to 400 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
  2. Season chicken with Italian seasoning, salt and pepper, to taste.
  3. Melt 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.
  4. Melt remaining 1 tablespoon butter in the skillet. Stir in spinach and cook, stirring occasionally, until it begins to wilt, about 2 minutes; set aside.
  5. To 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.
  6. Gradually 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. Squeeze lemon juice over and whisk in until smooth.
  7. Place chicken in a single layer into the prepared baking dish. Top with potatoes, spinach and cream sauce.
  8. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
  9. Serve immediately, garnished with parsley, if desired.

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