Garlic Parmesan Chicken and Potatoes
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Garlic Parmesan Chicken and Potatoes
Category
Meat and Poultry
Ingredients
- 4 - 60z chicken pieces (thighs or breasts)
- Kosher salt and fresh ground pepper to taste
- 2 tablespoons Fustini's Garlic olive oil, divided
- 1/2 lb baby red potatoes, quartered
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 tablespoons Fustini's Thyme balsamic
- 1 cup chicken stock
- 1 head broccoli, cut into florets
- 1 cup half and half
- 1 tablespoon Fustini's Parmesan spice blend
- 1 cup grated parmesan cheese
- 1 cup spinach, rough chopped
- fresh parsley, chopped for garnish
Ingredients
Directions
- Season chicken with salt and pepper. In a large skillet over medium heat, heat olive oil then add chicken, skin-side down. Cook until golden and crispy, about 10 minutes. Flip chicken and cook until golden, another 10 mintues.
- Remove chicken and in a medium bowl, toss potatoes with Parmesan spices, and 1 tablespoon of olive oil. In the same skillet add potatoes and season with salt and pepper. Leave untouched for about 4 minutes, until one side is crispy.
- Add the garlic and tomato paste and stir until fragrant. Add balsamic and scrape up all bits from the bottom of the pan. Stir in chicken broth and broccoli. Season with salt, pepper and simmer for 5 minutes. Stir in half and half, parmesan and spinach. Add the chicken (skin side up) back to the pan and simmer until sauce is nicely reduced and the potatoes are done. Garnish with parsley and serve.
Recipe Note
Reduce cream and increase stock for a lighter version. For a more savory earthy flavor, substitute Fustini's Black Truffle balsamic. Adapted from delish.com