2 tablespoons butter
1 pound chicken thighs, bone-in, skin-on
1 teaspoon paprika
2 teaspoon Italian seasoning (thyme, oregano, basil – combined)
2 cups baby red potatoes, washed and quartered
4 garlic cloves, minced
2 medium tomatoes, diced
1 cup fresh spinach
1 teaspoon crushed red pepper flakes
1 cup chicken stock
1 cup half and half (half cream mixed with half milk, for a lighter cream)
1 cup Parmesan cheese, grated
Salt and pepper
Season chicken thighs with 1 teaspoon Italian seasoning, salt and pepper, to taste.
Melt 1 tablespoon butter in a large skillet or pot over medium-high heat. Add chicken thighs, skin-side down, and sear both sides until golden brown, about 4-5 minutes per side; drain excess fat and set aside in a plate.
Melt remaining tablespoon butter in the same skillet. Add garlic, paprika, 1 teaspoon Italian seasoning, then add potatoes and saute for 2 to 3 minutes.
Stir in tomato and chicken broth and simmer for 4 to 5 minutes.
Stir in and half-half, grated Parmesan cheese, spinach and crushed chili pepper flakes. Reduce heat to simmer for 2 to 3 minutes.
Return chicken thighs to the skillet, skin side up, and simmer for 15 minutes, until chicken and potatoes are cooked through. Adjust seasoning with salt and pepper. Serve immediately with additional red pepper flakes and parmesan, enjoy