Step 1

Preheat your oven to 400 F;

Step 2

In a pot bring a water to boil, add a teaspoon of salt and add cut up potatoes; cook them for approximately 15 minutes, then drained and set aside.

Step 3

Heat up cooking oil in a cast iron skillet or other heavy pan;

Step 4

Season chicken on both sides with salt, pepper and sweet paprika;

Step 5

Add chicken to the skillet and cook on each side until browned for approximately 3-4 minutes;

Step 6

Remove the chicken from the skillet and set aside;

Step 7

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.

Step 8

Let the cream cook for a couple of minutes until thickened up (about 5 minutes). Then add spinach and sun dried tomatoes and mix well;

Step 9

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.

Step 10

Prepare a casserole dish big enough to hold 6 chicken thighs and potatoes; spray it generously with cooking spray;

Step 11

Add potatoes to the casserole dish; pour the sauce over the potatoes and place chicken on top of it;

Step 12

Transfer the dish into the oven and bake for 40-45 minutes until the chicken is cooked through and internal thermometer shows 165F and the potatoes are fork tender.

Step 13

While your chicken and potatoes are baking, add cut up bacon to a clean skillet and cook until golden brown and crispy;

Step 14

Once the chicken and potatoes are cooked, remove casserole dish from the oven, sprinkle with bacon and parsley and serve immediately. Enjoy!