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 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, reaching an internal temperature of 165 degrees F. This should take about 25-30 minutes.
- Serve immediately. Garnish 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 the mixture is 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
This recipe was first made on a chilly autumn evening, aiming for a warm and satisfying meal reminiscent of family dinners. The combination of garlic, parmesan, and herbs created a comforting aroma as the dish roasted, leading to a rediscovery of the joy of cooking.