Chicken and Potatoes with Garlic Parmesan Cream Sauce
Ingredients:
For the Chicken and Potatoes:
4 boneless, skinless chicken breasts
1 pound baby red potatoes, quartered
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon paprika
Salt and pepper, to taste
For the Garlic Parmesan Cream Sauce:
3 tablespoons unsalted butter
4 cloves garlic, minced
1 tablespoon all-purpose flour
1 cup chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 teaspoon dried thyme
1/2 teaspoon crushed red pepper flakes (optional)
Salt and pepper, to taste
2 cups fresh baby spinach
Instructions:
1. Prepare the Chicken and Potatoes:
Preheat your oven to 400°F (200°C). Lightly grease a baking dish or oven-safe skillet.
In a large bowl, combine the chicken, potatoes, olive oil, oregano, basil, paprika, salt, and pepper. Toss well to coat.
2. Cook the Chicken and Potatoes:
Heat an oven-safe skillet over medium-high heat. Add the chicken and cook for 2-3 minutes on each side until golden brown, but not fully cooked. Transfer the chicken to a plate.
Add the potatoes to the skillet and cook for 4-5 minutes, stirring occasionally, until they start to brown. Remove from heat.
3. Make the Garlic Parmesan Cream Sauce:
Melt the butter in the skillet over medium heat. Add the 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 and heavy cream. Cook, whisking constantly, until slightly thickened, about 2-3 minutes.
Stir in the Parmesan cheese, thyme, and crushed red pepper flakes (if using). Season with salt and pepper to taste.
4. Combine and Bake:
Add the chicken and potatoes back into the skillet. Stir in the spinach until it begins to wilt.
Transfer the skillet to the preheated oven and bake until the chicken is completely cooked through and the potatoes are tender, about 25-30 minutes.
5. Serve:
Garnish with additional Parmesan cheese or fresh parsley if desired. Serve warm.