Ingredients
Equipment
Method
- Preheat your oven to 400 degrees F. Lightly oil a 9 x 13 baking dish or coat it with nonstick spray.
- Season the chicken thighs with Italian seasoning, salt, and pepper to your liking.
- Melt 2 tablespoons of butter in a large cast iron skillet over medium-high heat. Add the chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Remove the chicken from the skillet and set it aside.
- Melt the remaining 1 tablespoon of butter in the same skillet. Add the spinach and cook, stirring occasionally, until it begins to wilt, about 2 minutes. Remove the spinach from the skillet and set it aside.
- Place the seared chicken in a single layer into the prepared baking dish. Top the chicken with the halved potatoes, wilted spinach, and the garlic Parmesan cream sauce.
- Place the baking dish into the preheated oven and roast until the chicken is completely cooked through and reaches an internal temperature of 165 degrees F, about 25-30 minutes.
- Serve immediately, garnished with fresh parsley, if desired.
- To make the garlic Parmesan cream sauce: Melt butter in the skillet over medium heat. Add the minced garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
- Whisk in the flour until lightly browned, about 1 minute.
- Gradually whisk in the chicken broth, thyme, and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes.
- Stir in the half and half and grated Parmesan until the sauce is slightly thickened, about 1-2 minutes. If the mixture is too thick, add more half and half as needed. Season with salt and pepper to taste.
Notes
You can substitute sweet potatoes or other root vegetables for the baby Dutch potatoes. For a lower-carb option, consider using cauliflower florets instead of potatoes.