Creamy Dijon Chicken Thighs with Bacon and Spinach

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  2 lbs Chicken Thigh, Boneless Skinless

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  1 tsp 1 teaspoon seasoning salt (or regular salt)
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  0.3 tsp 1/4 teaspoon pepper
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  5 oz Bacon
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  2 tbsp Unsalted Butter
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  1 Yellow Onion(110g)
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  4 Garlic(12g)
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  1 tbsp Parsley, Fresh
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  1 tsp Thyme, Dried
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  1 tsp Rosemary, Fresh
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  0.3 cup Wine, White, Dry
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  1.5 cup Half and half cream
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  2 tbsp Mustard, Dijon

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  0.5 tsp Chicken Bouillon, Dry
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  0.5 tsp 1/2 teaspoon ground black pepper (to taste)
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  0.3 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  2 cup Spinach

Instructions

1. 1Pat the chicken thighs dry and season both sides with the seasoning salt and 1/4 teaspoon pepper.
2. 2Melt the butter in a large skillet over medium-high heat until foaming. Add the chicken thighs and cook 8–10 minutes until deep golden brown on the first side, then flip and cook 6–8 minutes more until the internal temperature reaches 165°F. Transfer to a plate and set aside.
3. 3Add the bacon to the same skillet over medium heat and cook 5–7 minutes, stirring occasionally, until crispy and browned. Transfer to a paper towel-lined plate to drain, then crumble. Pour off all but about 2 tablespoons of bacon fat from the skillet.
4. 4Add the onion to the skillet over medium heat and cook 4–5 minutes, stirring occasionally, until softened and translucent. Add the garlic, fresh parsley, dried thyme, and dried rosemary, and cook 1–2 minutes until fragrant.
5. 5Pour in the white wine and scrape up any browned bits from the bottom of the skillet. Simmer 3–4 minutes over medium heat until reduced by half and the sharp alcohol smell is gone.
6. 6Reduce heat to medium-low and stir in the half and half and Dijon mustard until smooth. Simmer gently 2–3 minutes, stirring occasionally, until the sauce begins to thicken. Stir in the Parmesan until melted, then season with the chicken bouillon powder and 1/2 teaspoon black pepper.
7. 7Add the baby spinach in batches, stirring 2–3 minutes until fully wilted. Return the chicken thighs to the skillet, nestling them into the sauce, and scatter the crumbled bacon over the top.
8. 8Divide the chicken thighs, sauce, and spinach evenly into meal-prep containers, ensuring each portion gets a full serving of sauce and bacon. Cool to room temperature before sealing and refrigerating for up to 4 days.