Creamy Herb Chicken and Potato Bake

Step by step

Method

1. 01

   Preheat your oven to 190°C (375°F). Lightly grease a 9x13 inch baking dish with some of the olive oil.

2. 02

   Pat the chicken thighs dry with paper towels. Season generously with 4g of salt and 1g of black pepper.

3. 03

   Heat the remaining olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken thighs for 3-4 minutes per side until golden brown, but not cooked through. Remove chicken from the skillet and set aside.

4. 04

   In the same skillet, melt the butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and sliced mushrooms, cooking for another 5-7 minutes until the mushrooms are tender and have released their liquid.

5. 05

   Stir in the heavy cream, chicken broth, chopped rosemary, and chopped thyme into the skillet with the vegetables. Bring to a gentle simmer, then reduce heat to low. Season the sauce with the remaining 4g of salt and 1g of black pepper. Remove from heat.

6. 06

   Spread half of the thinly sliced potatoes evenly in the prepared baking dish. Top with half of the fresh spinach, then arrange the seared chicken thighs over the spinach. Pour half of the cream sauce over the chicken and vegetables.

7. 07

   Layer the remaining sliced potatoes and spinach over the chicken. Pour the remaining cream sauce over the top, ensuring all ingredients are well coated. Sprinkle the grated parmesan cheese evenly over the top layer.

8. 08

   Cover the baking dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and continue to bake for another 20 minutes, or until the potatoes are tender and the cheese is bubbly and golden brown.

9. 09

   Let the bake rest for 5-10 minutes before serving.