Ingredients:

  • 1.5 lbs boneless skinless chicken thighs
  • 10 oz cremini mushrooms, sliced
  • 2 cups fresh baby spinach
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 0.5 cup freshly grated Parmesan cheese
  • 0.5 cup low sodium chicken bone broth
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 tsp dried thyme
  • 0.5 tsp salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Season the chicken thighs with salt and pepper. Heat olive oil in a 12-inch skillet over medium-high heat. Sear chicken for 5–6 minutes per side until golden brown. Remove chicken from the pan and set aside.
  2. In the same skillet, add the sliced mushrooms. Sauté without stirring for 2 minutes to release moisture, then stir and cook until browned. Add the butter and minced garlic, sautéing for 60 seconds until aromatic.
  3. Pour in the chicken bone broth to deglaze the pan, scraping the browned bits (fond) from the bottom. Lower heat to medium.
  4. Stir in the heavy cream and dried thyme. Let the sauce simmer for 3-4 minutes until slightly thickened.
  5. Whisk in the grated parmesan cheese until the sauce is smooth and emulsified. Add the baby spinach and stir until just wilted.
  6. Return the chicken thighs to the pan, coating them in the sauce. Simmer for an additional 2 minutes until the chicken is cooked through and the sauce reaches the desired consistency. Serve immediately.