Creamy Garlic Chicken & Potato Bake

Creamy Garlic Chicken & Potato Bake 1 1/2 lbs new potatoes, washed & cut in half pinch of salt pinch of pepper 2 lbs chicken thighs (I used skin on, bone-in but you can use skinless, boneless) 2 teaspoons salt 2 teaspoons pepper 1 teaspoon garlic powder 2 tablespoons butter 1 tablespoon extra virgin olive oil 2 garlic cloves, minced 2 cups spinach or spinach blend (I used spinach & arugula mix) Big pinch teaspoon salt Pinch pepper Garlic Sauce 2 tablespoons butter 2 tablespoons flour 3 garlic cloves, minced 1 1/2 cups chicken stock 1/2 cup heavy cream (or half & half) 1 cup grated parmesan 1/4 cups shredded mozarella DIRECTIONS Preheat oven to 400 deg. Spray a 9x13 pan with nonstick spray, set aside Wash, dry and cut potatoes in half. Lay in a single layer and sprinkle with a pinch of salt & pepper. Pay dry chicken thighs and sprinkle both sides with salt, pepper and garlic powder. In a large skillet heat butter and olive oil over medium high heat. Brown chicken thighs, 3-4 minutes on each side, working in batches as needed Place browned thighs into prepared pan. Once chicken is browned add in garlic and spinach, salt & pepper to the same skillet. Stirring often cook until spinach just begins to wilt, remove from heat. Place potatoes around chicken Top chicken and potatoes with spinach. Make the sauce in the same skillet Melt butter over medium heat. Add in flour, cooking for 2-3 minutes, whisking constantly. Add in garlic, cooking for 1-2 minutes, or until garlic becomes fragrant Stir in chicken stock, stirring often until sauce begins to thicken. Stir in cream and parmesan, stirring until sauce is thick and creamy. Taste and adjust seasoning as needed. Pour sauce over chicken and spinach. Cover pan with foil and bake for 25 minutes. Remove foil and sprinkle mozzarella over top and continue coking or another 15-20 minutes or until potatoes are tender and cheese is melted Let sit for 5-10 minutes before serving