As many of my friends and family know I acquired a new toy for my kitchen this week, an Instant Pot. I am beyond excited about it and many of you would probably assume I would be posting all about it this week, but alas, it’s another chicken thigh dish. I’m currently trying out recipes and learning about my new favorite kitchen device. Don’t worry, there will be a slew of adventures with stories and recipes to be told about my Instant Pot. Stay tuned.
This Chicken and Potatoes with Garlic Parmesan Spinach Cream Sauce was actually a big challenge for me. I’ve been cooking with chicken thighs for a while now, but this batch was a tough one. Perhaps it was my larger than usual pieces of chicken or my inexperience with making a cream sauce, but I really struggled to get this one out with ease. I found the recipe in an attempt to make a hearty meal using one dish. I was on a roll, but when I sat down and slowly slid my knife into my chicken thigh, I realized it was undercooked. I was mortified. I had paid attention to time but unfortunately, I didn’t think to stick a meat thermometer in my chicken- a decision I definitely regret. Luckily, I did not consume any of the undercooked parts of the chicken and I jumped up and continued to cook the chicken for more time. Crisis averted but phew, that was close.
Obviously, with chicken, it’s better to overcook than undercook. From that day forward I have been way more cognizant of cooking times and utilizing the tools I have in my kitchen, like a meat thermometer. I refuse to cook another piece of chicken without properly checking it. In the end after cooking the chicken for a little bit longer, the recipe was a delight. While the dish was a tasty one, I’m a very determined lady so I’m going to cook this dish again and make it perfect the first time around!
Chicken and Potatoes with Garlic Parmesan Spinach Cream Sauce
What You Need:
- 2 Tbsp. butter
- 1 lb. chicken thighs, bone-in, skin-on
- 1 Tsp. paprika
- 4 Tsp. Italian seasoning
- 2 cups baby red potatoes, washed and quartered
- 6 garlic cloves, minced
- 2 medium tomatoes, diced
- 1 cup fresh spinach
- 1 Tsp. crushed red pepper flakes
- 1 cup chicken stock
- 1 cup half and half
- 1 cup parmesan cheese, grated
- Salt and pepper
Instructions:
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- Season chicken thighs with 2 teaspoons Italian seasoning, salt, and pepper, to taste.
- Melt 1 tablespoon butter in a large skillet over medium-high heat.
- Add chicken, skin-side down, and sear both sides until golden brown, about 5 minutes per side; drain excess fat and set aside on a plate.
- Melt remaining tablespoon butter in the skillet. Add garlic, paprika, 2 teaspoons Italian seasoning, then add potatoes and saute for 3 minutes.
- Stir in tomato and chicken broth then simmer for 5 minutes.
- Stir in and half and half, grated Parmesan cheese, spinach, and crushed chili pepper flakes. Reduce heat to simmer for 3 minutes.
- Return chicken to the skillet, skin side up, and simmer for 15 minutes, until chicken and potatoes are cooked through. Adjust seasoning with salt and pepper.
- Serve immediately with red pepper flakes and parmesan, enjoy!
- Season chicken thighs with 2 teaspoons Italian seasoning, salt, and pepper, to taste.
- Melt 1 tablespoon butter in a large skillet over medium-high heat.
- Add chicken, skin-side down, and sear both sides until golden brown, about 5 minutes per side; drain excess fat and set aside on a plate.
- Melt remaining tablespoon butter in the same skillet. Add garlic, paprika, 2 teaspoons Italian seasoning, then add potatoes and saute for 3 minutes.
- Stir in tomato and chicken broth and simmer for 5 minutes.
- Stir in and half and half, grated Parmesan cheese, spinach, and crushed chili pepper flakes. Reduce heat to simmer for 3 minutes.
- Return chicken to the skillet, skin side up, and simmer for 15 minutes, until chicken and potatoes are cooked through. Adjust seasoning with salt and pepper.
- Serve immediately with red pepper flakes and parmesan, enjoy!
Inspired by this recipe.
DCdishes 