Rosemary Chicken Thighs with Creamy Mushrooms and Spinach

Instructions

1. 1

   Preheat the oven to 400°F / 200°C.

2. 2

   Season the chicken thighs with 4 g (3/4 tsp) of the salt, black pepper, garlic powder, and half of the chopped rosemary.

3. 3

   Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 3 to 4 minutes per side until deeply golden.

4. 4

   Transfer the skillet to the oven and cook the chicken for 10 to 12 minutes at 400°F / 200°C, or until fully cooked through. Remove the chicken to a plate and keep warm.

5. 5

   Return the skillet to medium heat. Add the butter and the remaining olive oil. Add the mushrooms and cook for 5 to 6 minutes until browned and their moisture has released.

6. 6

   Add the chopped garlic, the remaining rosemary, and the remaining salt. Cook for 30 seconds, stirring constantly.

7. 7

   Pour in the chicken broth and scrape the bottom of the skillet to release the browned bits. Let it simmer for 2 minutes.

8. 8

   Add the heavy cream and Dijon mustard. Cook over medium-low heat for 3 to 4 minutes until the sauce thickens slightly.

9. 9

   Stir in the fresh spinach and cook for 1 to 2 minutes until wilted. Add the lemon juice and mix well.

10. 10

    Return the chicken to the skillet and cook everything together for 1 more minute to blend the flavors. Serve hot with the sauce and vegetables spooned over the top.