Party Chicken My Way
Elevate your next gathering with "Party Chicken My Way," a comforting yet sophisticated one-pan dish that’s sure to impress. This recipe showcases tender, golden-seared bone-in chicken thighs nestled in a luscious, creamy sauce infused with Dijon mustard, smoked paprika, and a hint of thyme. Wilted baby spinach adds a pop of color and nutrients, while fresh parsley and a splash of bright lemon juice bring it all to life. Perfectly balanced and bursting with flavor, this recipe is easy to prepare, requiring just 15 minutes of prep time and 45 minutes to cook. Ideal for dinner parties or weeknight indulgence, serve it over fluffy rice, buttery mashed potatoes, or with crusty bread to soak up every last drop of the rich, velvety sauce.
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Recipe Information
Ingredients
- 8 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1.5 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 3 cups baby spinach
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
Pat the chicken thighs dry with paper towels and season them with salt and pepper on both sides.
In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken thighs, skin-side down, and sear until golden brown, about 5 minutes per side. Remove the chicken and set aside.
Reduce the heat to medium and add the butter to the same pan. Once melted, add the chopped onion and sauté until translucent, about 3-4 minutes.
Stir in the minced garlic, dried thyme, and smoked paprika. Cook for 1 minute until fragrant.
Pour in the chicken broth and scrape the bottom of the pan to deglaze it. Stir in the heavy cream and Dijon mustard until fully combined.
Return the chicken thighs to the pan, skin-side up, ensuring they are partially submerged in the sauce. Reduce the heat to low, cover, and simmer for 25 minutes.
Remove the lid and stir in the baby spinach. Allow it to wilt into the sauce for 2-3 minutes.
Taste and adjust seasoning with additional salt and pepper if needed. Stir in the lemon juice for a bright finish.
Garnish with fresh parsley and serve hot. This dish pairs beautifully with rice, mashed potatoes, or crusty bread.
Nutrition Facts
Calories |
3966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 324.7 g | 416% | |
| Saturated Fat | 119.3 g | 596% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1274 mg | 425% | |
| Sodium | 3853 mg | 168% | |
| Total Carbohydrate | 26.7 g | 10% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 7.9 g | ||
| Protein | 226.5 g | 453% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 342 mg | 26% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 2948 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
