Creamy Dijon Chicken Thighs with Bacon and Spinach
User Reviews
5
Creamy Dijon Chicken Thighs with Bacon and Spinach
Description
Creamy Dijon Chicken Thighs with Bacon and Spinach prepares tender chicken thighs pan-seared until crisp, then finished in a smooth sauce that blends butter, onion, garlic, herbs, white wine, and cream mustarded with Dijon and Parmesan cheese. The addition of crispy bacon introduces a savory depth and texture contrast, complemented by wilted baby spinach for a mild, green component. The dish is cooked on the stovetop, starting with browning the chicken and bacon separately before creating the sauce in the same pan to capture all the browned bits. This method builds layers of flavor within the creamy sauce.
The final dish combines richness and herbaceous notes, highlighted by the thyme and rosemary. The sauce's texture is velvety and glossy, coating each piece of chicken and the leafy spinach. This dish fits well as a main course served alongside neutral starches to balance its intensity, making it a filling option for a dinner meal. The use of boneless, skinless thighs keeps the texture tender without excess fat.
The original notes recommend skinless, boneless thighs for best results but mention chicken breasts as an alternative. This guidance helps ensure consistent cooking and flavor concentration in the sauce. Adjusting seasoning salt and pepper to taste at the end provides control over the final seasoning balance.
Ingredients
For The Chicken:
- 2 pounds chicken thigh boneless, skinless
- 1 teaspoon seasoning salt or regular salt
- ¼ teaspoon black pepper
- 5 ounces Bacon
For The Sauce:
- 2 tablespoons butter
- 1 onion
- 4 cloves garlic minced, or 1 tablespoon minced garlic
- 1 tablespoon parsley chopped, fresh
- 1 teaspoon thyme dried
- 1 teaspoon rosemary dried
- ⅓ cup white wine Pinot Grigio/Gris, Sauv Blanc, Riesling - substitute with low-sodium chicken stock or broth, dry
- 1 ½ cups half and half thickened cream or heavy cream
- 2 tablespoons Dijon mustard
- ½ teaspoon chicken bouillon powder substitute with salt or stock powder
- ½ teaspoon black pepper to taste, ground
- ¼ cup Parmesan Cheese
- 2 cups baby spinach leaves
Instructions
- Season chicken with seasoning salt and pepper.
- Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken until crispy and cooked through (about 8 minutes each side, depending on thickness). Transfer to a plate; set aside.
- To the same pan or skillet, add the bacon and fry until crispy. Transfer to plate, set aside. Drain some of the bacon fat, leaving about 2 tablespoons.
- Heat butter in the pan and sauté onion until transparent. Sauté garlic, parsley, thyme and rosemary for about 1 minute until fragrant.
- Add in the white wine to deglaze the pan while scraping up any bits from the bottom of the pan; simmer for 3-4 minutes or until wine has reduced by half.
- Pour in cream and Dijon, mix through and bring to a simmer. Reduce heat and cook gently for a further minute to allow the sauce to thicken.
- Add the Parmesan and allow to melt through the sauce. Season with bullion powder and pepper, to taste.
- Add the spinach and allow to wilt. Return chicken to the skillet. Top with the crispy bacon. Sprinkle with extra herbs if desired. Serve immediately.
Notes
- Use skinless, boneless chicken thighs to maintain tender texture and rich flavor absorption.
- You may substitute chicken breasts if preferred, keeping in mind they require shorter cooking time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Calories | 335kcal | 17% |
| Carbohydrates | 6g | 2% |
| Protein | 38g | 76% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 166mg | 55% |
| Sodium | 1.226mg | 0% |
| Potassium | 492mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1.251IU | 0% |
| Vitamin C | 7mg | 8% |
| Calcium | 92mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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