Chicken and Potatoes in Creamy Garlic Parmesan Sauce
Serves 6, Adapted from Damn Delicious.com
Ingredients
- 6 boneless, skinless chicken breasts
- 1 Tbsp Italian seasoning
- salt and pepper, to taste
- 5 Tbsp butter, divided
- 3 cups baby spinach, roughly chopped
- 1 lb baby potatoes, halved
- 2 Tbsp chopped fresh parsley, optional
- 4 cloves garlic, minced
- 2 Tbsp flour
- 1 cup chicken broth, more as needed
- 1 tsp dried thyme
- 1/2 tsp dried basil
- 1/2 cup half and half
- 1/2 cup freshly grated Parmesan
Instructions
- Preheat oven to 400. Spray a 9X13 baking dish with non stick spray.
- Season chicken with Italian seasoning and salt and pepper to taste.
- Melt 1 Tbsp butter in a large skillet over medium high heat. Add chicken and sear both sides until golden brown - about 2-3 minutes per side. Remove from pan
- In the same pan, melt 1 more tablespoon of butter. Stir in spinach and cook, stirring occasionally, until it begins to wilt, about 2 minutes. Set aside
- To make the garlic parmesan sauce, melt remaining 3 Tbsp butter in the skillet over medium heat. Add garlic an cook stirring frequently, until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute.
- 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 chicken broth as needed, season with salt and pepper to taste.
- Place chicken in a single layer into the prepared baking dish. Top with potatoes, spinach and cream sauce.
- Place into oven and roast until completely cook through, reaching an internal temperature of 165 degrees, about 25-30 minutes.
- Serve immediately, garnished with parsley if desired