What You Need:
• 6 bone-in, skin-on chicken thighs
• 1 tablespoon Italian seasoning
• Kosher salt and freshly ground black pepper, to taste
• 3 tablespoons unsalted butter (divided)
• 3 cups baby spinach, roughly chopped
• 16 ounces baby Dutch potatoes, halved
• 2 tablespoons chopped fresh parsley leaves
• ¼ cup unsalted butter (for the sauce)
• 4 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 teaspoon dried thyme
• ½ teaspoon dried basil
• ½ cup half and half
• ½ cup freshly grated Parmesan
How to Make It:
1. Preheat your oven to 400°F. Grab a 9×13 baking dish and lightly oil it up.
2. Season your chicken with the Italian seasoning, salt, and pepper.
3. In a skillet, melt 2 tablespoons of butter over medium-high heat. Sear your chicken on both sides until they’re a nice golden color, about 2-3 minutes per side. Once done, set them aside.
4. Using the same skillet, melt the rest of your butter and toss in the spinach. Sauté it until it’s all wilted, which should take about 2 minutes. Set it aside.
5. Time to whip up the sauce: Melt ¼ cup of butter in the skillet over medium heat. Add in the minced garlic and sauté it until it’s nice and fragrant. Then, whisk in the flour until it’s browned, which should take about 1 minute. Gradually whisk in the chicken broth, thyme, and basil. Let it cook until it’s thickened up a bit, then stir in the half and half and Parmesan. Give it a taste and season with salt and pepper if needed.
6. Now, place your seared chicken in the baking dish, top it with the halved potatoes and the sautéed spinach, and pour that creamy sauce all over.
7. Pop it in the oven and let it bake for 25-30 minutes, or until your chicken’s internal temperature reaches 165°F.
8. Once it’s done, sprinkle some chopped parsley over the top before serving.
That’s it! Enjoy your cozy meal! Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes Calories per Serving: 550 | Servings: 6