What’s For Dinner: A One-Pot Dish

If you’re looking for an easy-to-make yet sumptuous home cooked meal, we’ve got just the thing for you. This recipe for Creamy Chicken Thighs with Mushrooms and Spinach is just the culinary comfort you need on a weeknight.

Succulent chicken thighs are stewed in a luxurious cream sauce with earthy mushrooms and fresh spinach, creating the perfect comfort food. This easy one-pot meal is ideal for a cosy family dinner or a special gathering.

Ingredients
– 8 boneless, skinless chicken thighs
– 2 tbsps olive oil
– 1 medium onion, finely chopped
– 4 garlic cloves, minced
– 250gms mushrooms, sliced (button, cremini, or mixed mushrooms)
– 3 cups fresh spinach leaves
– 1 cup heavy cream
– 1 ½ cup chicken broth (low sodium)
– 1 tsp Dijon mustard
– 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
– 1 tsp paprika
– 1 tbsp unsalted butter
– Salt and pepper, to taste
– Fresh parsley, chopped (for garnish)
– Grated Parmesan cheese (optional, for serving)

Preparation:

1. Pat the chicken thighs dry with paper towels and season them generously with salt, pepper and paprika on both sides.
2. In a large pan, heat the olive oil over medium-high heat. Add the chicken thighs, skin-side down (if skin-on), and cook for five to seven minutes or until the skin is golden and crisp. Flip and sear the other side for another three to four minutes. The chicken doesn’t need to be fully cooked at this point. Remove the chicken from the pan and set aside.
   In the same pan, lower the heat to medium and add the butter. Once melted, add the chopped onions and sauté until softened.
3. Add the sliced mushrooms and cook until the mushrooms release their moisture and turn golden. Then add the minced garlic and cook for two minutes until fragrant.
   Pour in half the chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Let the broth simmer until reduced by half.
4. Stir in the remaining chicken broth, heavy cream, Dijon mustard and thyme. Bring the mixture to a simmer and season to taste if needed.
5. Return the seared chicken thighs to the pan, immersing them in the sauce. Reduce the heat to low, cover the pan and let the chicken cook for about 20 to 30 minutes, stirring occasionally, until the chicken is fully cooked and tender.
6. Once done, add the spinach leaves to the pan, stirring it into the sauce until wilted and fully incorporated. Garnish the dish with freshly chopped parsley and grated Parmesan cheese for extra richness.
7. Serve hot with rice, mashed potatoes, pasta or crusty bread to soak up the creamy sauce.

For a richer sauce, you can add a tablespoon of grated Parmesan to the sauce before adding the chicken back to the pan. If you prefer a thicker sauce, reduce the amount of chicken broth by a quarter cup or let the sauce simmer uncovered for a few more minutes before adding the chicken back in. Enjoy!