Crispy chicken thighs simmered in a garlic-Parmesan cream sauce with earthy mushrooms and tender spinach. Rich and cozy, this one-pan dinner was made for fall evenings.
INGREDIENTS
(serves 4–6)
6 bone-in, skin-on chicken thighs
1 teaspoon kosher salt, more to taste
½ teaspoon black pepper
1 Tablespoon olive oil
8 oz. cremini mushrooms, sliced
1 small shallot, finely chopped
3 cloves garlic, minced
½ teaspoon dried thyme
½ teaspoon Italian seasoning
½ cup dry white wine
¾ cup chicken broth
1 cup heavy cream
1 teaspoon Dijon mustard
½ cup Parmesan cheese, freshly grated
4 cups baby spinach, fresh
1 Tablespoon butter, unsalted
fresh thyme or parsley, optional garnish
METHOD
Pat chicken thighs dry, then season both sides with salt and pepper.
In a large skillet, heat olive oil over medium-high heat. Place chicken thighs skin-side down, cook 6–8 minutes, until skin is crisp and browned. Turn, then cook another 3–4 minutes. Transfer chicken to a plate, set aside.
Reduce heat to medium. Remove all but about 2 Tablespoons of drippings from the skillet. Add mushrooms, cook for 4–5 minutes, stirring occasionally, until tender. Add chopped shallot, cook for 2 minutes, then add in garlic, thyme and Italian seasoning. Cook for 30 seconds. Pour in white wine, scraping up any bits from the bottom of the skillet. Simmer 2–3 minutes, until reduced by about half. Add chicken broth, heavy cream and Dijon mustard. Bring to a low simmer, stir in Parmesan cheese until smooth.
Return chicken thighs to the skillet, skin-side up, but don’t cover the crispy skin. Reduce heat to medium-low, cover loosely, simmer for 20–25 minutes, or until chicken reaches an internal temperature of 165°F.
Transfer chicken to a plate while adding the spinach to the sauce, a handful at a time, until wilted. Stir in butter and taste, adjust salt and pepper if needed.
Return chicken to skillet with the sauce, garnish with fresh thyme or parsley if using, serve immediately.
SERVE IT: Pair with crusty bread, mashed potatoes or buttered egg noodles to catch every bit of the sauce.
