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.