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.