Indulge in this hearty dish of tender chicken and creamy garlic parmesan sauce paired with baby potatoes. Perfect comfort food!

Ingredients:

• – 6 bone-in, skin-on chicken thighs 
• – 1 tbsp Italian seasoning 
• – Kosher salt and black pepper to taste 
• – 3 tbsp unsalted butter, divided 
• – 3 cups baby spinach, roughly chopped 
• – 16 oz baby Dutch potatoes, halved 
• – 2 tbsp chopped fresh parsley leaves 

For the Garlic Parmesan Cream Sauce:

• – 1/4 cup unsalted butter 
• – 4 cloves garlic, minced 
• – 2 tbsp all-purpose flour 
• – 1 cup chicken broth (or more, as needed) 
• – 1 tsp dried thyme 
• – 1/2 tsp dried basil 
• – 1/2 cup half and half 
• – 1/2 cup freshly grated Parmesan 
• – Kosher salt and black pepper to taste 

Instructions:

1. Season chicken with Italian seasoning, salt, and pepper.
2. In a large skillet, melt 2 tbsp butter. Cook chicken until golden and cooked through. Remove and set aside.
3. In the same skillet, melt remaining butter. Add garlic and cook until fragrant.
4. Stir in flour, then gradually add chicken broth.
5. Add thyme, basil, half and half, and Parmesan. Simmer until sauce thickens.
6. Return chicken to the skillet. Add spinach and potatoes. Cover and cook until potatoes are tender.
7. Garnish with parsley and serve hot! 

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