Chicken, Potatoes & Spinach with a Garlic Parmesan Cream Sauce
Chicken, potatoes, and spinach with garlic Parmesan cream sauce has tender chicken and veggies in a rich, creamy, garlic-infused sauce.
- 8-9 Boneless Chicken Thighs
- 1 Tsp Paprika
- 2 Tsp Italian Seasoning
- 200g/7oz Fresh Baby Spinach
- 4 Garlic (crushed)
- 2 Tomatoes (chopped)
- 1 Cup Chicken stock
- 1 Cup Heavy Cream (Emlea Double Cream)
- 1 Cup Parmesan cheese
- ½ Tsp Chilli flakes
- 2 Tbsp Butter
- Baby Potatoes (skin on, halved or quartered depending on size)
Season the chicken with 1 teaspoon Italian herbs, salt and pepper.
To a pan add 1 table spoons olive oil and cook the spinach just till it wilts.
Remove and place ¾ of the spinach in your baking dish. The rest set aside as you will add it to the top of the dish later. Scatter half the chopped tomatoes over the spinach.
To the same pan add 1 table spoons butter and brown the chicken, remove and place on top of the spinach and tomatoes.
Add another table spoons butter to the pan and fry the garlic, paprika and teaspoon Italian seasoning together for 1 minute then add the potatoes and continue cooking for a few minutes.
Remove and place the potatoes around the chicken pieces. Place the remaining spinach and tomatoes around the chicken and potatoes.
Finally add the stock, cream, chilli flakes and parmesan to the pan, simmer for 2-3 minutes and pour over the chicken and potatoes in your prepared dish.
Cover with foil and bake in oven 30 minutes 190C/375F. Uncover and bake for another 30 minutes.
Enjoy!