Instructions

1. Season both sides of chicken thighs with salt and pepper.
2. In a large pan over medium-high heat, heat oil. Once hot, add chicken thighs and cook until internal temperature reaches 165 degrees, about 5 minutes per side, depending on thickness of chicken. Transfer chicken to a plate and set aside.
3. In the same pan over medium heat, cook bacon until crispy. Transfer bacon to a plate and set aside. Do not wipe out pan.
4. Melt butter in pan. Add onion and cook until transparent and edges are golden. Stir in garlic powder and Italian seasoning and allow to cook for 1 minute.
5. Pour in chicken broth and lemon juice and, using a wooden spoon, scrape up browned bits from bottom of pan. Simmer until liquid has reduced by about half, about 2 minutes. While waiting, crumble up cooked bacon and then set aside.
6. Stir in heavy cream and Dijon mustard and bring mixture to a simmer before reducing heat to low to continue cooking for 1 minute and allowing sauce to thicken.
7. Stir in shredded Parmesan and allow to melt before stirring in spinach and allowing leaves to wilt. Return chicken to pan, sprinkle on bacon crumbles, and garnish with fresh or dried parsley and freshly-cracked pepper.