One Pan Chicken and Potatoes with Garlic Parmesan Spinach Cream Sauce

NOTES

• Season chicken thighs with 1 teaspoon Italian seasoning, salt and pepper, to taste.

  1. Melt 1 tablespoon butter in a large skillet or pot over medium-high heat. Add chicken thighs, skin-side down, and sear both sides until golden brown, about 4-5 minutes per side; drain excess fat and set aside in a plate.

  2. Melt remaining tablespoon butter in the same skillet. Add garlic, paprika, 1 teaspoon Italian seasoning, then add potatoes and saute for 2 to 3 minutes.

  3. Stir in tomato and chicken broth and simmer for 4 to 5 minutes.

  4. Stir in and half-half, grated Parmesan cheese, spinach and crushed chili pepper flakes. Reduce heat to simmer for 2 to 3 minutes.

  5. Return chicken thighs to the skillet, skin side up, and simmer for 10-15 minutes, until chicken and potatoes are cooked through. Adjust seasoning with salt and pepper. Serve immediately with additional red pepper flakes and parmesan, enjoy!

  Kayti Young • 2019-05-30