Imagine a symphony of flavors, where tender chicken meets the earthy notes of garlic and the sharp, nutty goodness of Parmesan cheese. Pic...
Imagine a symphony of flavors, where tender chicken meets the earthy notes of garlic and the sharp, nutty goodness of Parmesan cheese. Picture fluffy potatoes, basking in the aroma of roasted herbs, their skins slightly crisp, their insides yielding to the slightest touch. This culinary masterpiece is not just a meal; it's an experience, a journey for the taste buds.
A Culinary Canvas Awaits
Preheat your oven, the stage for this culinary performance. Arrange the chicken breasts, like dancers ready to twirl in a sea of fragrant garlic and Parmesan cheese. The potatoes, plump and eager, join the ensemble, eager to absorb the symphony of flavors that awaits.
A Symphony of Flavors Begins
As the oven heats up, the garlic and Parmesan cheese melt into a golden-brown glaze, coating the chicken in a velvety embrace. The potatoes, basking in the warmth, soften and surrender their starches, creating a creamy sauce that mingles with the chicken juices.
A Culinary Crescendo
The aroma wafts through the air, a tantalizing prelude to the feast that awaits. The chicken, cooked to perfection, is juicy and flavorful, its skin infused with the essence of garlic and Parmesan. The potatoes, tender and yielding, soak up the rich sauce, creating a harmonious blend of textures and tastes.
A Culinary Finale
With each bite, a symphony of flavors unfolds on your palate. The savory garlic, the sharp Parmesan, and the juicy chicken dance in harmony, while the potatoes provide a comforting backdrop. It's a culinary masterpiece, a testament to the power of simple ingredients combined with culinary artistry.
YOU'LL NEED:
6 bone-in chicken thighs (skin-on, optional)
1 pound baby Dutch potatoes, halved or quartered
3-4 cups baby spinach, chopped
4 tablespoons unsalted butter, divided
1 tablespoon Italian seasoning
Kosher salt and freshly ground pepper, to taste
Fresh parsley, optional
Sauce:
1 cup low-sodium chicken broth
1/2 cup half and half
1/2 cup parmesan cheese, grated
1/4 cup (1/2 stick) unsalted butter
1/4 cup all-purpose flour
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon dried oregano
HOW TO MAKE IT:
Preheat oven to 400º F and lightly grease a 9×13-inch baking dish with butter or non-stick spray.
Melt 2 tablespoons butter in a large pan or skillet over medium-high heat and sauté spinach until just wilted. Remove from heat.
For the sauce: lower heat to medium and add butter to skillet. Add minced garlic and cook for 1-2 minutes, stirring frequently so it doesn’t burn.
Whisk in flour and cook for 1 minute, or until roux is thick and golden brown, then slowly whisk in chicken broth until incorporated.
Stir in parmesan cheese and half-and-half, and cook for another 3-5 minutes, or until thickened, then stir in thyme, basil and oregano. Season with salt and pepper.
Season chicken thighs with salt and pepper and Italian seasoning and place in baking dish.
Place chicken thighs skin side up in your greased baking dish, then top with sautéed spinach and halved potatoes. Top with cream sauce, then place in oven and bake for 20-25 minutes, or until chicken is cooked through.
Optional: broil for final 5 minutes, or until the skin is crispy, if not already seared.
Remove from oven and serve hot.
