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16) Creamy Dijon and Spinach Baked Thighs

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 6 bone-in skin-on chicken thighs (about 3 lb)
  • Salt and pepper to taste
  • 1 tbsp olive oil
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 1 tbsp Dijon mustard
  • 1 cup heavy cream
  • 1/2 cup low-sodium chicken broth
  • 3 cups fresh spinach roughly chopped
  • 1/2 cup grated Parmesan
  • 1 tsp dried thyme or 1 tbsp fresh
  • 1/4 tsp red pepper flakes optional

Method
 

  1. Preheat oven to 400°F. Pat chicken dry, season with salt and pepper.
  2. Sear thighs skin-side down in an ovenproof skillet with oil until browned, about 6–8 minutes. Flip and remove to a plate.
  3. Sauté onion in the same skillet until soft, add garlic and cook 30 seconds.
  4. Stir in Dijon, cream, broth, thyme, and red pepper flakes; simmer 2 minutes.
  5. Add spinach and Parmesan; stir until wilted and sauce is smooth.
  6. Nestle thighs back into the sauce, skin up, spooning some sauce over.
  7. Bake 20–25 minutes until internal temp reaches 165°F and sauce bubbles.