Creamy Garlic Chicken with Potatoes and Spinach
 
Author: 
Nutrition Information
  • Serves: 4 Servings
  • Calories: 390
  • Fat: 13 g
  • Carbohydrates: 26 g
  • Sodium: 550 mg
  • Fiber: 4 g
  • Protein: 35 g
  • Cholesterol: 105 mg
Type: Entree
Prep Time: 
Cook Time: 
Total Time: 
Save Print
Ingredients
  • 1 pound baby red potatoes, quartered
  • 1 (10-ounce) package frozen whole spinach leaves, thawed and drained
  • 2 tablespoons olive oil, divided
  • 4 boneless, skinless chicken breasts
  • ½ teaspoon salt and black pepper
  • 1 tablespoon Italian seasoning
  • 4 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • ½ cup 1 % milk
  • ½ cup Parmesan cheese
Instructions
  1. Preheat oven to 375 degrees F. Lightly grease a glass or ceramic baking dish. Layer with half of the potatoes and spinach. Set aside.
  2. Heat ½ tablespoon olive oil in a non-stick skillet over medium-high heat. Season both sides of chicken breasts with salt, pepper and Italian seasoning. Sear chicken breasts for 2 minutes per side, until lightly browned (chicken will not be cooked through). Transfer chicken to baking dish, on top of potatoes. Layer chicken with remaining potatoes and spinach.
  3. In same skillet, heat remaining 1 ½ tablespoons olive oil over medium-low heat. Add garlic and sauté for 2 minutes, until fragrant. Add flour and (using a wooden spoon) combine with olive oil to make a roux. Allow roux to cook for 2-3 minutes, or until bubbly. Stirring constantly, add chicken broth and bring to a low boil over medium-heat. Once thickened, reduce heat to low. Add milk and Parmesan cheese, stirring till well-combined and cheese is melted.
  4. Pour cheese-sauce over the chicken and potatoes. Bake for 20 minutes; remove from oven and toss ingredients to evenly coat with sauce. Return to oven for 10-15 more minutes, until potatoes are fork-tender.
Wordpress Recipe Plugin by EasyRecipe

Â