Father’s Day celebrations are a great opportunity to gather the family around for a meat and potatoes kind of meal, and in honor of all of the Dads in the TableForFifty family, we’ve got one great recipe we wanted to share that’s so delicious it may become an annual request: Dutch Oven Garlic and Parmesan Chicken. A post on the damndelicious.net website is the inspiration for this dish. With a nod to the original creator of this sauce, or any sauce made with butter, cream and Parmesan cheese (whoever was the first person to come up with that combination should probably be sainted), we give you Momma Jill’s own special version perfect for bringing some outdoor cooking into the Father’s Day Feast.
According to Jill, “We wanted to have a dutch oven dinner, but didn’t have the time to make it to the mountains to celebrate with all the family, so we brought the mountain cooking to the house.”
- 6 boneless, skinless chicken breasts
- 1 Tablespoon Italian seasoning
- 3 Tablespoons butter
- 3 cups chopped baby spinach or kale
- 16 ounces red potatoes cut into 1" cubes
- Kosher salt and freshly ground black pepper, to taste
- 2 Tablespoons fresh Italian parsley
- ½ cup unsalted butter
- 4-6 cloves garlic, minced
- 4 tablespoons all-purpose flour
- 2 cups chicken broth
- 2 teaspoons dried thyme
- 1 teaspoon dried basil
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and pepper to taste
- Brown 6 chicken breasts in 2 Tablespoons butter and layer chicken in the bottom of well-seasoned 12-inch Dutch oven. Some of the edges may overlap a little. Season chicken with Italian seasoning and salt and pepper to taste. Using the same skillet or pan, saute' spinach or kale in 1 Tablespoon butter until wilted, then arrange over the chicken breasts.
- Cut red potatoes into 1-inch cubes and sprinkle over the top of chicken breasts.
- To make the garlic parmesan cream sauce, melt ½ cup butter in the skillet over medium heat. Add garlic, and cook, stirring frequently, until garlic is fragrant, about 1-2 minutes.
- Add flour and stir until flour is moistened, then add chicken broth, thyme, and basil. Whisk all ingredients together well, then add heavy cream and Parmesan cheese and stir until sauce thickens. Season with salt and pepper to taste.
- (Substitute milk or half and half for the cream to reduce calories).
- Pour sauce over chicken and bake in 350
degree Dutch ovenfor about 40 minutes, or until chicken reaches 165 degreeinternal temperature and potatoes are tender.
- Garnish with parsley and serve.
This chicken is super moist and flavorful. We hope you enjoy!