Parmesan Garlic Chicken


  • 6 Chicken thighs
  • 1 Tbsp Italian seasoning
  • Salt and freshly ground black pepper, to taste
  • 3 Tbsp Unsalted butter, divided
  • 3 1/2 CUPS Baby spinach, chopped
  • 16 ounces baby Dutch potatoes, halved
  • 2 Tbsp Chopped fresh parsley leaves


  • 1/4 CUP Unsalted butter
  • 3 Cloves garlic, minced
  • 2 Tbsp All-purpose flour
  • 1 CUP Chicken broth, or more, as needed
  • 1 1/4 tsp Dried thyme
  • 1/2 CUP Half and half
  • 1/2 CUP Freshly grated Parmesan
  • Kosher salt and freshly ground black pepper, to taste


  1.  Preheat convection oven to 400°F. Lightly coat a 9×13 baking dish with nonstick spray.
  2. Season chicken thighs with Italian seasoning.  Add salt and pepper, to taste.
  3. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add chicken, skin-side down.  Sear about 2-3 minutes on each side, or until golden brown.  Set aside.
  4. Melt remaining 1 tablespoon butter in the skillet. Stir in spinach and cook about 2 minutes, or until it begins to wilt.  Set aside.


  1. Melt butter in the skillet over medium heat. Stir in garlic, and cook about 1-2 minutes, or until fragrant. Whisk in flour until lightly browned, about 1 minute.
  2. Gradually whisk in chicken broth.  Add thyme and basil. Cook about 1-2 minutes, whisking constantly, until incorporated. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes.
  3. Place chicken into the prepared baking dish. Add potatoes and spinach.  Top with the cream sauce.
  4. Roast in the oven about 25-30 minutes, or until completely cooked through.
  5. Serve immediately.
  6. Enjoy!

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