Description
Golden, crispy chicken thighs simmered in a rich garlic cream sauce with hearty potatoes, earthy mushrooms, and tender spinach. This one-skillet recipe delivers deep, comforting flavors with minimal cleanup and maximum impact.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 2 cups baby potatoes, halved
- 1 1/2 cups cremini or button mushrooms, sliced
- 3 cups fresh spinach leaves
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 small yellow onion, finely chopped
- 1 1/2 cups heavy cream
- 1/2 cup chicken broth (low sodium)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried thyme or 1 tsp fresh thyme leaves
- Salt and black pepper, to taste
- Fresh parsley, chopped (optional garnish)
Instructions
- Pat chicken thighs dry and season with salt and pepper. Heat olive oil in skillet over medium-high heat.
- Sear chicken skin-side down for 5–6 minutes until golden. Flip and cook another 3–4 minutes. Remove and set aside.
- In the same skillet, melt butter. Add onions and cook until translucent. Add garlic and mushrooms, cooking until mushrooms soften.
- Add halved potatoes and pour in chicken broth. Stir in thyme and Dijon mustard. Simmer 5 minutes.
- Add heavy cream, stir to combine. Return chicken to skillet. Cover and simmer on low for 20–25 minutes until chicken is cooked through and potatoes are tender.
- Stir in spinach and simmer uncovered for 2–3 minutes until wilted. Adjust seasoning.
- Garnish with chopped parsley and serve hot.