INGREDIENTS:1 lb chicken thighs, bone-in, skin-on2 tbsp butter2 c. baby red potatoes, washed and quartered1 tsp paprika4 garlic cloves, minced2 medium tomatoes, diced1 c. (240ml) chicken stock1 tsp crushed red pepper flakes2 tsp Italian seasoning (thyme, oregano, basil – combined)1 c. Parmesan cheese, gratedSalt and pepper1 c. (240ml) half and a half (half cream mixed with half milk, for a lighter cream)1 c. fresh spinachHOW TO MAKE ONE-PAN CHICKEN AND POTATOES WITH GARLIC PARMESAN SPINACH CREAM SAUCEStep 1: To taste, 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 the chicken thighs for about 4 to 5 minutes per side or both sides are golden brown. When done, drain the excess grease and transfer the chicken thighs to a plate. Set aside.Step 3: In the now-empty skillet, melt the rest of the butter. Then, add the garlic, paprika, 1 tsp Italian seasoning, and potatoes. Cook for about 2 to 3 minutes, stirring often.Step 4: To the potatoes in the skillet, stir in the tomato and chicken broth. Simmer for about 4 to 5 minutes.Step 5: Now, add the half&half (or cream) along with the grated Parmesan cheese, spinach, and crushed chili pepper flakes. Stir well and decrease the heat. Simmer for another 2 to 3 minutes.Step 6: Place the chicken thighs back in the skillet, skin-side up. Continue to simmer for 15 minutes more or until the chicken and potatoes are completely cooked. Adjust the seasoning according to taste.Step 7: Remove from the heat when done and serve the chicken and potatoes right away garnished with more red pepper flakes and Parmesan. Enjoy!

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