Description
Experience a delightful dish where crisp chicken tenderloins meet tender potatoes in a luscious garlic Parmesan cream sauce. This oven-baked recipe is enhanced with fresh spinach, creating a balanced meal that is both satisfying and aromatic.
Ingredients
– 4 chicken tenderloins
– 1 pound baby potatoes, halved
– 2 tablespoons olive oil
– Salt and pepper, to taste
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1 teaspoon Italian seasoning
– 2 cups fresh spinach
Instructions
1. Preheat the oven to 400°F (200°C).
2. Place the chicken tenderloins and halved potatoes in a large baking dish. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
3. Bake for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender.
4. In a saucepan over medium heat, sauté the minced garlic until fragrant.
5. Add the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese and Italian seasoning, allowing the sauce to thicken slightly.
6. Remove the baking dish from the oven. Pour the cream sauce over the chicken and potatoes, then add the fresh spinach on top.
7. Return the dish to the oven for an additional 5 minutes, or until the spinach has wilted.
8. Serve immediately, garnishing with extra Parmesan cheese if desired.