Creamy Parmesan Chicken and Veggies

Name: Creamy Parmesan Chicken & Veggies
Prep time: 55 min
Cook time: 36 min
Total time: 36 min
Yield: 6
Cuisine: American
Ingredients: 2 Skin-On Chicken Breasts (Use legs, thighs, whatever you want!); 1 Teaspoon Italian Seasoning; 1 Teaspoon Garlic Powder; ½ Teaspoon Cayenne Pepper; Salt and Pepper to Taste; 1 Tablespoon Olive Oil; 4 Tablespoons Butter (Divided); 1 Medium Onion, Diced; 3 Cloves Garlic, Minced; ¼ Cup All-Purpose Flour; 1 ¾ Cup Chicken Stock; ¾ Cup Milk; 1 Tablespoon Italian Seasoning; 1 Teaspoon Dried Dill; 1 Teaspoon Garlic Powder; ½ Teaspoon Cayenne Pepper; ¾ Cup Grated Parmesan Cheese; 2 Cups Fresh Spinach, Packed; 2 Cups Fresh Broccoli, Chopped; 16 Ounces Red Skin Potatoes, Chopped into 1-inch chunks

by What's For Din'? February 20, 2021

written by What's For Din'? February 20, 2021

Creamy Parmesan Chicken and Veggies are on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

I’m on a roll with these chicken and veggie recipes! Honestly, I just love how easy they are and they are just so yummy! You cannot go wrong! This one is especially good because of the broccoli. I love how the broccoli gets soft and absorbs tons of that decadent creamy parmesan sauce. Delicious is an understatement! I know you all will love this!

Follow along with the 📝 recipes below👇🏾👇🏾

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Creamy Parmesan Chicken & Veggies

Rating: 5.0/5
( 1 voted )

Serves: 6 Prep Time: 55 Minutes Cooking Time: 36 Minutes 36 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

2 Skin-On Chicken Breasts (Use legs, thighs, whatever you want!)
1 Teaspoon Italian Seasoning
1 Teaspoon Garlic Powder
½ Teaspoon Cayenne Pepper
Salt and Pepper to Taste

1 Tablespoon Olive Oil
4 Tablespoons Butter (Divided)
1 Medium Onion, Diced
3 Cloves Garlic, Minced
¼ Cup All-Purpose Flour
1 ¾ Cup Chicken Stock
¾ Cup Milk
1 Tablespoon Italian Seasoning
1 Teaspoon Dried Dill
1 Teaspoon Garlic Powder
½ Teaspoon Cayenne Pepper
¾ Cup Grated Parmesan Cheese
2 Cups Fresh Spinach, Packed
2 Cups Fresh Broccoli, Chopped
16 Ounces Red Skin Potatoes, Chopped into 1-inch chunks

Instructions

Preheat oven to 425°F.
In a dutch oven skillet, melt 2 tablespoons butter with olive oil over medium-high heat. Place seasoned chicken in, skin side down, and cook until brown on both sides. Do not cook all the way through. Once browned, remove from pan and set aside.
In the same pan over medium-low heat, add the remaining 2 tablespoons butter and chopped onion. Saute until the onion is softened, about 3 minutes. Add garlic, and sauté another minute.
Add flour and continuously stir and cook for 2 minutes to cook out the raw flour taste. Whisk in chicken stock and milk until no clumps remain. Bring to a simmer and add Italian seasoning, dill, garlic powder, cayenne pepper, salt, and pepper. Stir in grated parmesan cheese. Add spinach and fold into the sauce until full wilted. Set aside.
In a 13”x 9” pan, place chicken breasts. Scatter broccoli and potatoes around the sides. Pour over top the cream sauce and spread evenly to coat.
Place in a 425°F oven and cook until chicken is cooked to an internal temperature of 165°F and potatoes are tender. About 20-30 minutes.

Notes

Cut your potatoes to size according to how long your chicken will take to cook.
i.e.: The smaller your chicken is, the smaller you should cut the potatoes to ensure you don’t overcook the chicken before cooking the potatoes through.

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What's For Din'?

My name is Courtney Budzyn and I LOVE FOOD! There's nothing I love more than a good homemade meal. In a world with highly processed food at every corner, it is my mission to teach people how to make food the old fashioned way. I am a self-taught cook and I'm still learning new things every day. It all started when I married my lovely husband Mike. He always suggested that I try cooking new things. Taking his suggestion I found a talent I never knew I had. Join me as I share my favorite homemade recipes!

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