Creamy Tuscan Chicken and Potatoes Casserole

An extremely satisfying dish. Crispy chicken and potatoes with spinach, baby tomatoes, and crispy bacon, all smothered in a creamy Parmesan sauce.Thank you Lou Lou Girls

6 to 8 Chicken Thighs, depending on the size of your dish
2 cups potatoes, cut up in small chunks
2 tbsp. Oil for frying
3 to 4 cloves garlic, minced
1 1/2 cups Heavy cream
1 cup baby tomatoes, diced
2 cups Spinach
3/4 cup Parmesan Cheese, grated
6 slices bacon, chopped
salt & pepper to taste
1 teaspoon paprika
Cooking Spray

• Preheat your oven to 400 degrees
• In a pot bring water to boil, add a teaspoon of salt and add cut up potatoes 
• Cook them for approximately 15 minutes, then drained and set aside.
• Heat up cooking oil in a skillet.
• Season chicken on both sides with salt, pepper, and paprika.
• Add chicken to the skillet and cook on each side until browned for approximately 3-4 minutes.
• Remove the chicken from the skillet and set it aside.
• Discard all but a tablespoon of fat from the skillet and add garlic. 
• Cook for about a minute and then pour in the heavy cream.
• Let the cream cook for a couple of minutes until thickened up (about 5 minutes). 
• Add spinach and tomatoes and mix well.
• Turn off the heat and add Parmesan cheese
• Mix until melted and well combined with the sauce. 
• Check for seasoning and add salt and pepper as needed.
• Prepare a casserole dish big enough to hold 6 chicken thighs and potatoes
• Spray it generously with cooking spray.
• Add potatoes to the casserole dish
• Pour the sauce over the potatoes and place chicken on top of it.
• Transfer the dish into the oven and bake for 40-45 minutes until the chicken is cooked through and the internal thermometer shows 165F and the potatoes are fork-tender.
• While your chicken and potatoes are baking, add cut up bacon to a clean skillet 
• Cook until golden brown and crispy.
• Once the chicken and potatoes are cooked, remove the casserole dish from the oven
• Sprinkle with bacon, and serve immediately.