ONE PAN CHICKEN AND POTATOES WITH GARLIC PARMESAN SPINACH CREAM SAUCE

PREP TIME: 5 MINS | COOK TIME: 25 MINS | YIELD: 4 servings

This is one of the best chicken meals I’ve tasted! A complete meal in a single skillet with tender and juicy chicken & potatoes smothered in a mouthwatering garlic Parmesan spinach cream sauce.

INGREDIENTS

1 lb chicken thighs, bone-in, skin-on

2 tbsp butter

1 tsp paprika

2 tsp Italian seasoning (thyme, oregano, basil – combined)

4 garlic cloves, minced

2 c. baby red potatoes, washed and quartered

2 medium tomatoes, diced

1 c. (240ml) chicken stock

1 c. Parmesan cheese, grated

1 c. (240ml) half and a half (half cream mixed with half milk, for a lighter cream)

1 c. fresh spinach

Salt and pepper

1 tsp crushed red pepper flakes

HOW TO MAKE ONE-PAN CHICKEN AND POTATOES WITH GARLIC PARMESAN SPINACH CREAM SAUCE

Step 1: Sprinkle the chicken thighs with 1 tsp Italian seasoning, salt, and pepper.

Step 2: In a large skillet or pot, melt 1 tbsp butter over medium-high heat. Once the butter has melted, add the chicken thighs to the skillet/pot, skin-side down. Sear for about 4 to 5 minutes on each side or until golden brown. Drain the excess grease and transfer the chicken thighs to a plate when done. Set aside.

Step 3: In the now-empty skillet, melt the rest of the butter. Then, add the garlic, paprika, 1 teaspoon Italian seasoning, and potatoes. Cook for about 2 to 3 minutes. Then, pour in the tomato and chicken broth. Stir well and let everything simmer for about 4 to 5 minutes.

Step 4: To the skillet, add the half-and-half or cream, grated Parmesan cheese, spinach, and crushed chili pepper flakes. Stir to combine, then decrease the heat to a simmer. Allow everything to simmer for another 2 to 3 minutes.

Step 5: Place the chicken back in the skillet, skin-side up, and simmer for about 15 minutes until the chicken and potatoes are completely cooked. Adjust the salt and pepper according to taste.

Step 6: Remove from heat and serve the dish right away with extra red pepper flakes and Parmesan. Enjoy!

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