I have a really lovely dutch oven I use all the time so when dinner is ready, I just set the whole thing on the table, along with some bread sticks, a tossed salad. Dinner is served! Since this recipe is so delicious I usually try to add in a few extra thighs just so I can have some for left overs the next day!
THE ONE PAN CHICKEN AND POTATOES
Yield 2-3 servings
INGREDIENT:
- 2 tablespoons butter
- 1 pound chicken thighs, bone-in, skin-on
- 1 teaspoon paprika
- 2 teaspoon Italian seasoning (thyme, oregano, basil – combined)
- 2 cups baby red potatoes, washed and quartered
- 4 garlic cloves, minced
- 2 medium tomatoes, diced
- 1 cup fresh spinach
- 1 teaspoon crushed red pepper flakes
- 1 cup (240ml) chicken stock
- 1 cup (240ml) half and half (half cream mixed with half milk, for a lighter cream)
- 1 cup Parmesan cheese, grated
- Salt and pepper
DIRECTIONS:
- Season chicken thighs with 1 teaspoon Italian seasoning, salt and pepper, to taste.
- Melt 1 tablespoon butter in a large skillet or pot over medium high heat.
- Add chicken, skin-side down, and sear both sides until golden brown, about 4-5 minutes per side; drain excess fat and set aside in a plate.
- Melt remaining tablespoon butter in the same skillet.
- Add garlic, paprika, 1 teaspoon Italian seasoning, then add potatoes and saute for 2 to 3 minutes.
- Stir in tomato and chicken broth and simmer for 4 to 5 minutes.
- Stir in and half and half, grated Parmesan cheese, spinach and crushed chili pepper flakes. Reduce heat to simmer for 2 to 3 minutes.
- Return chicken to the skillet, skin side up, and simmer for 10-15 minutes, until chicken and potatoes are cooked through.
- Adjust seasoning with salt and pepper. Serve immediately with additional red pepper flakes and Parmesan cheese.
Quick Tip: Seriously this is so good you might want to make a double batch so you can put some in the freezer for another meal next week. Cook Once, eat twice!