Creamy Garlic Parmesan Chicken Thighs

Ingredients

• 2 lbs boneless skinless chicken thighs
• Salt and pepper — to taste
• 1 tsp oregano
• 1 Tbs olive oil — to drizzle on the chicken
• 2 Tbs olive oil — to sear the chicken
• 6 slices bacon — chopped
• 2 Tbs butter
• 5 cloves garlic — minced
• 1 medium onion — minced
• ¼ tsp red pepper flakes
• 1 tsp dried rosemary
• 1 tsp dried thyme
• ⅓ cup white wine
• 1½ cups half & half
• ¼ cup parmesan cheese
• 1 Tbs dijon mustard
• 1 small chicken bouillon cube
• 1 cup baby spinach — chopped

Steps

1. 1

   Trim excess fat from the chicken thighs and season with salt, pepper, and oregano. Drizzle with olive oil and toss to coat.

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2. 2

   Heat a pan over medium-high heat and add olive oil. Once hot, add the chicken thighs and sear for 5 minutes on one side, then flip and cook for another 5 minutes until golden brown. Ensure the internal temperature reaches 165°F. Remove chicken from the pan and set aside.

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3. 3

   In the same pan, cook the chopped bacon until golden brown and fat is rendered. Remove bacon and set aside, absorbing excess fat with a paper towel.

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4. 4

   Add butter to the pan and let it melt. Then add minced garlic, minced onion, red pepper flakes, dried rosemary, and dried thyme. Sauté for about 2 minutes, stirring constantly to avoid burning the garlic.

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5. 5

   Deglaze the pan with white wine, scraping up any brown bits. Then add half & half, parmesan cheese, dijon mustard, and the chicken bouillon cube. Mix well and let the sauce cook for about 2 minutes to thicken slightly.

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6. 6

   Add chopped baby spinach to the sauce and cook until wilted. Return the seared chicken to the pan and sprinkle the cooked bacon over the top. Baste the chicken with the creamy sauce and let it cook for an additional 2 minutes to heat through.

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