Chicken Thighs with Creamy Mushroom Sauce and Spinach

Prepare the Chicken:

• Season the chicken thighs with salt and pepper on both sides.

• Heat the olive oil in a large skillet over medium-high heat.

• Add the chicken thighs to the skillet and cook for about 5-7 minutes on each side, or until golden brown and cooked through.

• Remove the chicken from the skillet and set aside.

Make the Creamy Mushroom Sauce:

• In the same skillet, add the butter and let it melt.

• Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.

• Add the onion and garlic, and cook for another 2-3 minutes until fragrant.

• Pour in the chicken broth, scraping the bottom of the skillet to release any browned bits.

• Add the heavy cream, Parmesan cheese, salt, pepper, and thyme. Stir to combine and let it simmer for 5-7 minutes, or until the sauce thickens.

• Stir in the lemon juice and adjust the seasoning if necessary.

Prepare the Spinach:

• In a separate pan, melt the butter over medium heat.

• Add the fresh spinach and cook until wilted, about 2-3 minutes.

• Season with salt and pepper to taste.

Assemble the Dish:

• Return the chicken thighs to the skillet with the creamy mushroom sauce. Let them heat through for a couple of minutes.

• Serve the chicken thighs topped with the creamy mushroom sauce, alongside the sautéed spinach.