Ingredients:
For the chicken:
- 4 boneless, skinless chicken thighs or breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
For the sauce:
- 2 tablespoons butter
- 2 cups baby spinach, chopped
- 1 cup mushrooms, sliced
- 1 cup baby potatoes, halved and boiled
- 2 garlic cloves, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
Directions:
Season the chicken thighs with garlic powder, paprika, salt, and pepper.
Heat olive oil in a large skillet over medium heat. Sear the chicken on both sides until golden brown, about 4-5 minutes per side. Remove and set aside.
In the same skillet, melt the butter. Add garlic and mushrooms, cooking for 2-3 minutes until softened.
Stir in the chicken broth, heavy cream, and Dijon mustard. Let the sauce simmer for 3-4 minutes until slightly thickened.
Add the boiled potatoes and chopped spinach to the skillet, stirring to coat them in the sauce. Return the chicken to the skillet, spooning the sauce over the top. Simmer for 8-10 minutes, or until the chicken is fully cooked.
Garnish with fresh parsley and serve warm with crusty bread or a side salad.
prep time: 15 min, cooking time: 30 min, serves: 4, kcal: 400 per serving
