Chicken and Potatoes with Garlic Parmesan Cream Sauce

Recipe from Aly Wise

6 chicken thighs, bone-in, skin-on or boneless skinless

1 Tbsp. Italian seasoning

Salt and pepper to taste

3 Tbsp. butter

3 cups baby spinach, roughly chopped

16 oz. baby Dutch potatoes, halved

2 Tbsp. chopped fresh parsley 

Cream Sauce:

1/4 cup butter

4 cloves garlic, minced

2 Tbsp. flour

1 cup chicken broth

1 tsp. dried thyme

1/2 tsp. dried basil

1/2 cup half and half

1/2 cup fresh grated Parmesan

Salt and pepper to taste

Preheat oven to 400.  Coat a 9x13” baking pan with nonstick spray.  Season chicken with Italian seasoning, salt and pepper.  Melt 2 Tbsp. butter in large skillet over medium heat.  Add chicken and sear on both sides until golden brown.  Set aside.  Melt remaining 1 Tbsp. butter in the skillet.  Stir in spinach and cook until it begins to wilt.  Set aside.  

To make the cream sauce, melt butter in the skillet over medium heat.  Add garlic and cook, stirring frequently 1-2 minutes.  Whisk in flour.  Gradually whisk in chicken broth, thyme and basil.  Cook, whisking constantly about 1-2 minutes.  Stir in half and half and Parmesan until slightly thickened.  If the mixture is too thick, add milk as needed.  Season with salt and pepper.

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 cooked through, about 25-30 minutes.  Serve immediately.  Garnish with parsley if desired.