Instructions

1. Season Chicken: Season both sides of chicken thighs with salt and pepper.
2. Cook Chicken: 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. Cook Bacon: 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. Cook Onion And Seasonings: 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. Simmer Then Crumble Bacon: 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. Add Cream And Dijon: Stir in heavy cream and dijon mustard and bring mixture to a light simmer (watch it carefully so it doesn’t start to boil) before reducing heat to low to continue cooking for 1 minute and allowing sauce to thicken.
7. Add Cheese And Spinach: Stir in shredded Parmesan and allow to melt before stirring in spinach and allowing leaves to wilt.
8. Final Steps: Return chicken to pan, sprinkle on crumbled bacon, then garnish with parsley and freshly-cracked pepper.