Creamy Garlic Parmesan Chicken Thighs - Easy Chicken Recipe

Ingredients

• 4 pieces Boneless Skinless Chicken Thighs (trim excess fat)
• 1 tsp Salt (seasoning)
• 1 tsp Black Pepper (freshly ground)
• 1 tsp Dried Oregano
• 2 tbsp Olive Oil (for coating and searing)
• 6 slices Bacon (cut into pieces)
• 2 tbsp Unsalted Butter
• 3 cloves Garlic (minced)
• 0.5 cup Onion (diced, about 1 small onion)
• 0.25 tsp Red Pepper Flakes
• 0.5 tsp Dried Rosemary
• 0.5 tsp Dried Thyme
• 0.5 cup White Wine (dry cooking wine)
• 0.5 cup Heavy Cream
• 0.5 cup Whole Milk
• 0.5 cup Parmesan Cheese (freshly grated)
• 1 tsp Dijon Mustard
• 1 cube Chicken Bouillon Cube
• 2 cups Baby Spinach (fresh, loosely packed)

Instructions

1. Trim the chicken

   Place the boneless skinless chicken thighs on a cutting board and trim away any excess fat or skin.

   Time: PT5M

2. Season and coat

   In a bowl, combine the chicken pieces with salt, black pepper, dried oregano, and 1 tablespoon of olive oil. Toss until evenly coated.

   Time: PT5M

3. Sear the chicken

   Heat the large skillet over medium‑high heat, add the remaining 1 tablespoon olive oil, and when shimmering, add the chicken. Cook 5 minutes on the first side, flip, and cook another 5 minutes until golden brown.

   Time: PT10M

   Temperature: Medium‑high

4. Cook the bacon

   In the same skillet, add the cut‑up bacon pieces. Cook over medium heat until the fat is rendered and the bacon is golden brown.

   Time: PT7M

   Temperature: Medium

5. Remove excess bacon fat

   Place a paper towel on a plate and carefully blot half of the rendered bacon fat from the skillet.

   Time: PT1M

6. Sauté aromatics

   Add the butter to the skillet and melt. Stir in minced garlic, diced onion, red pepper flakes, dried rosemary, and dried thyme. Sauté for about 2 minutes, stirring constantly to avoid burning the garlic.

   Time: PT2M

   Temperature: Medium

7. Deglaze with wine

   Pour the white wine into the pan, scraping up the browned bits from the bottom. Let it simmer for about 1 minute.

   Time: PT1M

   Temperature: Medium

8. Create the creamy sauce

   Stir in the heavy cream, whole milk, grated Parmesan, Dijon mustard, and the chicken bouillon cube. Cook, stirring, for 2 minutes until the sauce begins to thicken.

   Time: PT2M

   Temperature: Medium

9. Add spinach

   Add the fresh baby spinach to the sauce and cook until wilted, about 2 minutes.

   Time: PT2M

   Temperature: Medium

10. Finish the dish

    Return the seared chicken to the skillet, sprinkle the cooked bacon over the top, and baste the chicken with the sauce. Cook for another 2 minutes to re‑heat the chicken and meld flavors.

    Time: PT2M

    Temperature: Medium

11. Rest and serve

    Turn off the heat and let the dish rest for 5 minutes; the sauce will thicken further. Serve over mashed potatoes, rice, or egg noodles.

    Time: PT5M

Nutrition Facts

Calories

460

Protein

35 g

Carbohydrates

8 g

Fat

25 g

Fiber

1 g