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If you are a blogger, daylight savings time is a rather sobering time of year. Yes, we get an extra hour of sleep, but we lose precious sunlight in the afternoon hours. We LIVE on natural light. And it’s even more of a bummer if you are a full-time working mom! In order to blog, I would have to have everything ready by lunch time so I could rush home and take a picture in perfect light…and we all know that is just NOT going to happen. I can barely get myself ready and out the door in a timely manner most mornings. The time change limits blogging to the weekends, and with the holidays just passing, every. single .weekend. is packed with events until mid-February!

What I’m getting at in the midst of all my complaining is this: winter will be a slow season for my blog.

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I DID, however, come across this gem of a recipe when I was browsing for easy weeknight dinners…I couldn’t resist! I’m 110% in favor of anything that involves minimal dishes. I changed up the recipe a bit by doubling the garlic cream sauce and adding artichokes. Everyone who’s a someone knows that there’s no such thing as too much garlic cream sauce! I was able to cook the spinach and chicken in one pan, which was a major plus, and then transferred everything over to a baking dish.

Aside from the extra hour of sleep, the time change has inspired me to cook delicious meals and snuggle up on the couch with my mini-me as soon as I get home. This dish definitely didn’t disappoint – it was perfect for a savory yet simple meal to enjoy on a relaxed evening.


Chicken and Potatoes with Garlic Cream Sauce

10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes


  • 6 bone-in, skin-on chicken thighs
  • 1 tablespoon Italian seasoning
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tablespoons unsalted butter, divided
  • 3 cups baby spinach, roughly chopped
  • 16 ounces baby Dutch potatoes, cut in thirds
  • 2 tablespoons chopped fresh parsley leaves
  • 1 can of quartered artichokes (cut in half for smaller pieces)
  • For the Garlic Cream Sauce
  • 1/4 cup unsalted butter
  • 4 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth, or more, as needed
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/2 cup half and half (or milk)
  • 1/2 cup freshly grated Parmesan
  • Kosher salt and freshly ground black pepper, to taste


  1. Preheat oven to 400 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
  2. Season chicken with Italian seasoning, salt and pepper, to taste.
  3. Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 3 minutes per side; set aside.
  4. Melt remaining 1 tablespoon butter in the skillet. Stir in spinach and cook, stirring occasionally, until it begins to wilt, about 2-3 minutes; set aside.
  5. To make the garlic parmesan cream sauce, melt butter in the skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
  6. Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half (or milk) and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more half and half or milk as needed; season with salt and pepper, to taste.
  7. Place chicken in a single layer into the prepared baking dish. Top with potatoes, spinach and cream sauce.
  8. Place into oven and roast until potatoes are cooked, about 35-40 minutes.

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