Creamy Smothered Chicken with Spinach, Potatoes, and Mushrooms

Pat chicken thighs or breasts dry with a paper towel.

Season both sides with garlic powder, paprika, salt, and pepper.

Heat olive oil in a large skillet over medium-high heat.

Sear chicken for 4-5 minutes per side, until golden brown.

Remove and set aside.

Cook the Vegetables:

In the same skillet, melt butter over medium heat.

Add onions, potatoes, and mushrooms, sautéing for 5-6 minutes until softened.

Stir in garlic and cook for 30 seconds until fragrant.

Make the Creamy Sauce:

Pour in chicken broth, scraping up any browned bits.

Stir in heavy cream, thyme, and Dijon mustard.

Bring to a simmer, then return the chicken to the pan.

Cover and cook on low heat for 15-20 minutes, until potatoes are fork-tender.

Add the Spinach & Parmesan:

Stir in fresh spinach and Parmesan cheese.

Cook for another 2 minutes, until the spinach wilts and the sauce thickens.

Serve & Enjoy!

Plate the chicken with the creamy potato and mushroom sauce.

Garnish with extra Parmesan or fresh herbs if desired.

Serving & Storage Tips: