Creamy Smothered Chicken with Spinach, Potatoes, and Mushrooms

Season the chicken thighs (or breasts) with garlic powder, paprika, salt, and pepper.
Heat olive oil in a large skillet over medium heat. Sear the chicken on both sides until golden brown, about 4-5 minutes per side. Remove the chicken and set aside.
Make the Sauce:

In the same skillet, melt butter over medium heat. Add minced garlic and sliced mushrooms. Cook for 2-3 minutes until the mushrooms are softened.
Stir in chicken broth, heavy cream, and Dijon mustard. Let the sauce simmer for 3-4 minutes until it slightly thickens.
Combine and Simmer:

Add the boiled baby potatoes and chopped spinach to the skillet, stirring to coat them in the sauce.
Return the chicken to the skillet, spooning some of the sauce over the top. Simmer for an additional 8-10 minutes or until the chicken is fully cooked and tender.
Serve:

Garnish with fresh parsley and serve warm with crusty bread or a side salad.
Serving and Storage Tips