• Cheyenne Crennan

One-Pan Garlic Parmesan Chicken



Today, on August 27, I went to Starbucks which I haven't done in a few weeks, because I've been drinking coffee at home, and got a pumpkin iced coffee. I believe in summer until September 23rd. I love summer, mainly because I care for a pool that requires more maintenance than a human child, but I love summer. Today I felt wrong but I got my pumpkin coffee and it was chilly and I saw leaves on my neighbors grass and I made a one-pan chicken in my oven.



This recipe blew my mind and MAINLY because I have never once, not in a day in my life, cooked with chicken thighs. I generally though they were mainly the darker meat and they are cheaper at the store, so I assumed that they were not the better tasting of the chicken. I was seriously wrong.



This recipes is pretty simple, and yes, ONE PAN BAKE.



Personally, I like to let all of my protein marinate prior to cooking. With that said, I marinated this chicken in the juice from the package ( I know, ew) Italian seasoning, garlic powder, salt and pepper. Sprinkle the seasoning in, rub it all over the chicken and let it rest until the oven preheats to 400 degrees.



I start by cooking the chicken in a pan, with butter on a medium heat. This will give it a nice crisping on the outside. Make sure to cook it face down, and only face down. Leaving the inside or underside uncooked prevents it from drying out in the oven later. Once the chicken is down in the skillet it takes between 5-10 minutes depending on how fast your stovetop heats up. The key is to not burn the butter and just let it melt gradually so let it heat up slowly to medium, the longer the chicken thighs marinate the better the flavor.



Now is a good time to dice the redskin potatoes, and chop the asparagus. Remove browned chicken from the pan and set it aside. Next up, start the sauce. I generally do not rinse or wipe out my pan for a one-pan meal deal but this time I did, right into the plate the chicken are resting in to ensure I got all that flavor and keep the sauce from having an over cooked garlic taste.



Add butter into the semi-cleaned pan over medium heat. Once it begins to melt minced in two garlic cloves, let cook until fragrant. Add flour and whisk it around for about a minute. Next slowly pour in the chicken broth, thyme and basil, continuing to whisk to blend it thoroughly. Let that cook for another minute then its time for the half & half, and parmesan cheese. Whisk that for a good 3-5 minutes.



Spray a baking dish with cooking oil and layer the potatoes, chicken and asparagus inside. Pick a pan that is large enough to avoid too much overlapping, no one wants undercooked potatoes. Pour the sauce all over your creation and set that baby in the over at 400 degrees for 20 minutes or until the chicken reaches 165 degrees!



(No one wants undercooked chicken either, LOL)



Served best with potatoes under the chicken, and asparagus all around, with a nice helping of sauce. YUM.



INGREDIENTS:


2-4 boneless, skinless chicken thighs

3-4 redskin potatoes, skin still on

handful of asparagus, chopped

1/2 TBSP Italian seasoning

1/2 TSP garlic powder

2 TBSP butter, separated

sprinkling of parsley and parmesan cheese for garnish

salt & pepper to taste


(for sauce)


1/8 CUP butter

2 cloves of minced garlic

1 TBSP flour

1/2 CUP chicken broth

1/2 TSP thyme

1/2 TSP basil

1/4 CUP half & half or whole milk

1/4 CUP shredded parmesan cheese

salt & pepper to taste


DIRECTIONS:


1. Season chicken thighs with Italian seasoning, garlic powder, and a sprinkle of salt and pepper to taste. Let marinate.

2. Set oven to 400 degrees

3. Chop red potatoes and asparagus into potato chunks and 2-3 part asparagus stems

4. Once oven reaches 400 degrees melt belt in large pan at medium heat

5. Add chicken broth, thyme and basil. Continue whisking for 2 minutes



(for sauce)


1. Melt butter over medium heat

2. Add garlic and cook until fragrant

3. Add flour, whisk 1 minute

4. Add chicken broth, thyme and basil, whisk 1 minute

5. Add half & half and parmesan cheese, whisk for 3-5 minutes, add salt and pepper to taste

6. Pour over chicken and set in oven for 20 minutes, or until chicken reaches 165 degrees

7. Served immediately, enjoy! xo





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