Creamy Garlic Parmesan Chicken Potatoes The Kitchen Magpie Melt butter in the skillet over medium heat. add garlic, and cook, stirring frequently, until fragrant, about 1 2 minutes. whisk in flour until lightly browned, about 1 minute. gradually whisk in chicken broth, thyme and basil. cook, whisking constantly, until incorporated, about 1 2 minutes. Assemble and bake: in a 9×13 baking dish (or you can use the same skillet if it’s oven safe), add in the chicken, potatoes and broccoli. stir to evenly distribute and combine. top with cheese and pour over the creamy garlic parmesan sauce. bake uncovered for 15 minutes or until warmed through and cheese is melted.
Baked Garlic Parmesan Chicken Potatoes Drain the chicken and place into a large 9×13 baking pan of choice. melt the next two tablespoons of butter, add in all of the garlic and fry for 1 minute. add in the spinach and then saute until the spinach shrinks. whisk in the chicken broth, cream, and parmesan. add lemon juice to taste. place baby potatoes between the chicken in the 9×13 pan. Add chicken thighs, 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. 3. 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. 4. Melt 1 4 cup butter in the pan and then add the minced garlic. cook until fragrant; around 1 2 minutes. whisk in 2 tablespoons flour to the butter and garlic mixture, allowing the flour to cook for two minutes. when flour is fully combined, whisk in 1 cup chicken broth, 1 tsp thyme and 1 2 tsp basil. Instructions. preheat the oven to 400°f and set out a baking sheet. trim any fat off the chicken and cut into bite size pieces. place the cut chicken into a large bowl and add one tablespoon of olive oil. to another large bowl, add the cut potatoes and one tablespoon of olive oil.
Comments are closed.