Dijon Chicken

Creamy

Ingredients

Chicken Thighs Salt Pepper Avocado Oil Bacon Unsalted Butter White Onion Garlic Powder Italian Seasoning Chicken Broth Lemon Juice Heavy Whipping Cream Dijon Mustard Parmesan Cheese Spinach Parsley

Season both sides of your chicken thighs with salt and pepper.

To a hot, oiled pan, add the chicken and cook on each side until cooked throughout. Do not crowd the pan. If needed, cook the chicken in 2 batches. Transfer the cooked chicken to a plate and set aside.

In that same pan, cook the bacon until crispy, then transfer it to a plate and set aside. Do not wipe out the pan.

Melt butter in your pan before adding the onion and cook until the onions are transparent and the edges are golden. Stir in the garlic powder and Italian seasoning and allow that to cook for 1 minute.

Pour in the chicken broth and lemon juice and, using a wooden spoon, scrape up any browned bits from the bottom of the pan. Simmer until the liquid has reduced by about half. While that’s simmering, crumble up the cooked bacon and then set that aside.

Stir in the heavy cream and dijon mustard and bring the mixture to a light simmer. Reduce the stovetop heat and continue cooking for 1 minute so that the sauce can thicken.

Stir in the shredded Parmesan cheese and allow that to melt. Then, stir in the fresh spinach and allow the leaves to wilt.

Return the cooked chicken thighs to the pan, sprinkle on the crumbled bacon, then garnish with parsley and pepper.

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