Ingredients
The following ingredients have 4 Servings
- 6 large chicken thighs (bone-in, skin-on)
- 1 tbsp Italian seasoning
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp kosher sea salt
- 1/4 tsp ground black pepper
- 2 tbsp unsalted butter (divided)
- 2 cup spinach (chopped)
- 1/3 cup sun-dried tomatoes (chopped, oil patted off)
- 1 lb russet potatoes (peeled and chopped into 1/2" cubes)
- 1/4 cup unsalted butter
- 4 cloves garlic (minced)
- 2 tbsp all purpose flour
- 1 1/4 cup low-sodium chicken broth
- 1 tsp Italian seasoning
- 1/4 tsp dried parsley (OR 1 tsp fresh parsley)
- 1/4 tsp kosher sea salt
- pinch ground black pepper
- 1/2 cup half and half (OR heavy cream)
- 1/3 cup parmesan (freshly grated)
Instruction
- Preheat oven to 400 degrees.
- Season chicken thighs with Italian seasoning, paprika, garlic powder, salt and pepper.
- In a large skillet set over medium-high heat, melt the butter. Add the chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
- Add in the spinach and cook until it begins to wilt, about 2 minutes; set aside.