Garlic Parm Baked Chicken with Kale, Potatoes, & Mushrooms This is a hearty, delicious fall meal. You know I love a chicken thigh, and the combination here just works. The potatoes soak up the delicious sauce, the chicken is seasoned very well, and the touch of Marsala wine and half and half help give it a little something extra. Everything cooks together in the over to get that great flavor.
– 4 skinless, boneless chicken thighs— season with salt, pepper, Italian seasoning, paprika, Garlic powder, onion powder, ground mustard
– 2 tbsp mustard, divided
– 2 tbsp olive oil
– 1 shallot, sliced
– 5 garlic cloves, roughly chopped
– 3 cups chicken broth
– 1-2 russet potatoes, boiled then diced
– 2-3 tbsp marsala wine
– 1/4 cup half and half
– 1 cup Parmesan cheese
Boil potatoes for 15 minutes. Remove and dice. Bring the oven on to 400 degrees. Add 1 tbsp butter and olive oil to a cast iron pan— add in your seasoned chicken thighs and brown on both sides. Remove from pan. Add in remaining butter, shallots, and garlic and cook for 1-2 minutes. Add chicken stock, and Marsala wine stir to combine and cook together for 5 minutes. Add diced potatoes and mushrooms. Cook for another 7 minutes. Add half and half and 1/2 cup Parmesan cheese. Stir until combined well. Add kale and cook for 2 minutes. In a large baking dish, add half kale,’potato, mushroom mixture. Lay the chicken on top, then top with remaining sauce mixture. Add with Parmesan cheese and bake at 400 for 35 minutes. Enjoy!