Chicken & Potatoes w/ Garlic Parmesan Cream Sauce

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Ingredients Minutes Calories
Prep Cook Servings
10 min 40 min 6
Chicken & Potatoes w/ Garlic Parmesan Cream Sauce
Health Rating

Ingredients


6 thigh(s) Chicken thighs, with skin (with skin)
1 tbsp Italian herb seasoning, McCormick
1 pinch Kosher salt (to taste)
1 dash Black pepper (to taste)
3 tbsp Butter, unsalted (divided)
3 cup Baby spinach (roughly chopped)
454 gm Potato (baby Dutch, halved)
2 tbsp Parsley, fresh (chopped)
1/4 cup Butter, unsalted (sauce)
4 clove(s) Garlic (sauce - minced)
2 tbsp All-purpose white flour (sauce)
1 cup Chicken broth (stock) (sauce - or more, as needed)
1 tsp, ground Thyme, dried (sauce)
1/2 tsp, ground Basil, dried (sauce)
1/2 cup Cream, half and half, 10% M.F. (sauce)
1/2 cup Parmesan cheese, grated (sauce)
1 pinch Kosher salt (sauce - to taste)
1 dash Black pepper (sauce - to taste)

Instructions


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.

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.



 

Nutrition Facts

Per Portion

Calories 683
Calories from fat 452
Calories from saturated fat 180
Total Fat 50 g
Saturated Fat 20.0 g
Trans Fat 0.7 g
Polyunsaturated Fat 7.5 g
Monounsaturated Fat 18.2 g
Cholesterol 239 mg
Sodium 601 mg
Potassium 872 mg
Total Carbohydrate 19.3 g
Dietary Fiber 1.8 g
Sugars 0.8 g
Protein 38 g

Dietary servings

Per Portion


Grain 0.1
Meat 2.1
Milk Alternative 0.2
Vegetables 1.5

Energy sources


Pygal11%410.5865317895868112.7532579789047666%410.26696993255763277.3648774120477523%322.9217594403152128.3506417539466611%66%23%CarbohydratesFatProtein

Notes:

Potatoes can be cut into thirds or fourths to ensure quicker cooking time.

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.

Recipe from:
Lunch
Main