Are you looking for a hearty, comforting dish that strikes the perfect balance between indulgent flavors and wholesome ingredients? Look no further than the Garlic Parmesan Chicken Tenderloin with Spinach and Potatoes. This recipe brings together succulent chicken, crispy-on-the-outside, tender-on-the-inside potatoes, and a luscious garlic parmesan cream sauce that will leave you craving for more.

Why You’ll Love This Recipe

What sets this dish apart is its combination of simple, fresh ingredients that come together effortlessly. The creamy garlic parmesan sauce infuses the tender chicken and potatoes with a rich, savory flavor, while the addition of fresh spinach introduces a vibrant, healthy touch. It’s a versatile dish perfect for a weeknight meal or to impress guests on a special occasion.

Ingredients at a Glance

Here’s what you need to make this delightful dish:

4 chicken tenderloin
1 pound baby potatoes, halved – Their small size makes them perfect for quick roasting.
2 tablespoons olive oil – Helps achieve that beautiful sear on the chicken.
Salt and freshly ground black pepper – To season and enhance the natural flavors.
3 tablespoons unsalted butter – Adds richness to the sauce.
4 cloves garlic, minced – The star of the dish, lending its aromatic touch.
1 cup heavy cream – The base for the creamy sauce.
1/2 cup freshly grated Parmesan cheese – For a cheesy, umami-rich kick.
1/2 teaspoon dried thyme, oregano, and basil – These herbs elevate the sauce with earthy, aromatic flavors.
2 cups fresh spinach – Adds freshness and a pop of color.
Fresh parsley, chopped – The perfect garnish to bring everything together.

Step-by-Step Instructions

Creating this impressive dish is easier than you might think. Follow these steps and watch your kitchen fill with the tantalizing aroma of garlic and herbs:

Preheat the oven to 400°F (200°C). Lightly oil a baking dish or coat it with nonstick spray.
Season the chicken tenderloin with salt and pepper to taste.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken and sear for about 2-3 minutes on each side until golden brown. Remove from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
Stir in the heavy cream, Parmesan, thyme, oregano, and basil. Bring the mixture to a gentle simmer.
Add the halved baby potatoes to the prepared baking dish. Pour the cream sauce over the potatoes and stir to coat evenly. Place the seared chicken tenderloin on top.
Bake for 25-30 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the potatoes are tender.
Add the fresh spinach during the last 5 minutes of baking, allowing it to wilt just slightly.
Garnish with freshly chopped parsley and serve immediately.

Serving Suggestions

This Garlic Parmesan Chicken Tenderloin with Spinach and Potatoes pairs beautifully with a crisp side salad or steamed vegetables for an extra serving of greens. Alternatively, serve it alongside crusty bread to soak up the delectable sauce.

Tips for Success

For the best flavor, use freshly grated Parmesan cheese instead of pre-packaged versions.
Baby potatoes can be substituted with Yukon Gold or red potatoes cut into small pieces.
Don’t skip searing the chicken before baking. This step locks in the juices and gives the tenderloin a golden, flavorful crust.

Final Thoughts

This dish is everything a comforting dinner should be: warm, creamy, and full of robust flavors. Whether you’re cooking for your family or hosting friends, Garlic Parmesan Chicken Tenderloin with Spinach and Potatoes is sure to be a hit. Enjoy this easy-to-make recipe that brings joy and comfort to your table.

Garlic Parmesan Chicken Tenderloin with Spinach and Potatoes

Author: Alice

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Description

Enjoy a delightful and satisfying dish where perfectly baked chicken tenderloin meets crispy potatoes, enveloped in a creamy garlic parmesan sauce, and enriched with fresh spinach.

Ingredients

– 4 chicken tenderloin
– 1 pound baby potatoes, halved
– 2 tablespoons olive oil
– Salt and freshly ground black pepper, to taste
– 3 tablespoons unsalted butter
– 4 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup freshly grated Parmesan cheese
– 1/2 teaspoon dried thyme
– 1/2 teaspoon dried oregano
– 1/2 teaspoon dried basil
– 2 cups fresh spinach
– Fresh parsley, chopped, for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Lightly oil a baking dish or coat it with nonstick spray.
2. Season the chicken tenderloin with salt and pepper to taste.
3. In a large skillet, heat the olive oil over medium-high heat. Add chicken tenderloin and sear on both sides until golden brown, about 2-3 minutes per side. Remove from the skillet and set aside.
4. In the same skillet, melt the butter over medium heat. Add the garlic and cook until fragrant, about 1 minute.
5. Stir in the heavy cream, Parmesan, thyme, oregano, and basil. Bring the mixture to a simmer.
6. Add potatoes to the prepared baking dish. Pour the cream sauce over the potatoes, stirring to coat evenly. Place the chicken tenderloin over the potatoes.
7. Bake until the chicken is cooked through (internal temperature of 165°F) and the potatoes are tender, about 25-30 minutes.
8. Add spinach during the last 5 minutes of baking until just wilted.
9. Garnish with parsley before serving.

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