Tuscan Chicken & Potatoes
Delicious Tuscan flavors of sun-dried tomatoes and spinach in a hearty rustic casserole.
Ingredients
- 6 Chicken Thighs bone-in, skinless
- 1 tsp Garlic Powder
- 1 tsp Paprika
- 1 tsp Italian Seasoning
- 2 tbsp Avocado Oil
- 6 Medium Russet Potatoes peeled and diced
- 1 cup Fresh Spinach roughly chopped
For the Sauce
- 2 tbsp Avocado Oil
- 4 tbsp Flour
- 1 tsp Garlic Powder
- 2 cup Chicken Broth
- 1 tsp Italian Seasoning
- 2 cup Heavy Cream
- 2 cup Parmesan Cheese
- 8 oz Sun-dried Tomatoes rough chopped
Instructions
- Prepare all of the ingredients. Preheat oven to 400degF.
- In a large sauce pan over medium high heat, add 2 tablespoons of avocado oil. Sprinkle both sides of chicken with garlic powder, Italian seasoning and paprika. Cook on each side for 3 minutes (just browning them, they will finish in the oven). Remove from pan and keep warm.
- In the same pan add 2 tablespoons of oil and reduce heat to medium. Whisk in flour and cook for 2 minutes. Whisk in chicken broth and cook for 2 minutes. Whisk in heavy cream, garlic powder, and Italian seasoning and cook for 2 minutes. Whisk in parmesan cheese and cook for 2 minutes. Fold in sun-dried tomatoes and remove from heat.
- In a 13x9 baking dish, add potatoes in an even layer. Then sprinkle with spinach. Evenly pour sauce over potatoes. Then place browned chicken on top, spaced evenly. Put in oven and bake for 60 minutes. Let sit for at least 5 minutes before serving.
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