breasts with leek potatoes and thyme
Basic ingredients for chicken breasts with leek potatoes and thyme
- 6 Chicken Thighs
- Salt and Pepper to Taste
- 1 teaspoon garlic
- 1 tablespoon onion powder
- 1 tablespoon rosemary
- 1 teaspoon of thyme
- 6 medium potatoes
- Olive oil
- 1/4 cup spinach
- 4 cloves garlic
- 2 Tablespoons Flour
- 1/2 cup Chicken Broth
- 1/2 Cup Heavy Cream
- 1/2 cup Parmesan cheese
- 1 chicken Bouillon cube
- 3 Tablespoons fresh parsley
- 3 Tablespoons freshly basil
How to make chicken breasts with leek potatoes and thyme
- Combine the salt, pepper, and garlic powder with the onion powder. Season the chicken thighs on both ends with the spice mixture
- Wrap the chicken in a wrap and let it marinate in the refrigerator for at least one hour
- While the chicken marinates, chop each potato into 8 equal pieces
- Place the potatoes in a baking dish. Drizzle olive oil over the potatoes. Season the potatoes with salt and pepper.
- Bake the potatoes for 30 minutes in a preheated 400F/204C oven
- After the chicken has been marinated, heat oil on both sides to sear it.
- Set aside the cooked chicken in a pan.
- Sauté the spinach in the same pan until they are tender.
- Set aside the spinach in a pan.
- Completely melt the butter in the same saucepan
- Sauté the garlic until fragrant
- Mix the flour with the water and let it cook for about a minute.
- After this, Let the sauce simmer and thicken with the chicken broth.
- Mix the milk, heavy cream, and parmesan cheese. Add the chicken bouillon cubes, fresh chopped parsley, and basil, and cook for one minute.
- Place the potatoes in the oven and add the chicken. Then, top with the spinach and sauce.
- Bake the chicken in a 400F/204C oven for 35-40 minutes, or until it reaches an internal temperature between 165F and 74C. When the potatoes are cooked, they can be removed from the oven. Let it cool in the oven for 10 minutes before you serve it.