Ingredients
The Chicken:
2 large chicken thighs (boneless, skin-on for that crispy finish)
1 tsp salt & ½ tsp black pepper
1 tsp smoked paprika
1 tbsp olive oil
The Sauce & Veggies:
1 cup baby potatoes (halved and pre-boiled until tender)
1 cup sliced cremini mushrooms
2 cups fresh baby spinach
3 cloves garlic, minced
¾ cup heavy cream
¼ cup grated Parmesan cheese
½ tsp dried oregano or thyme
Red pepper flakes (optional, for a tiny kick)
Instructions
1. Sear the Chicken
Season the chicken thighs generously with salt, pepper, and paprika. Heat olive oil in a large skillet over medium-high heat. Place chicken skin-side down and cook for 5–7 minutes until the skin is deep golden and crispy. Flip and cook for another 5 minutes until cooked through. Remove chicken from the pan and set aside.
2. Sauté the Base
In the same pan (keep those tasty chicken drippings!), add the sliced mushrooms. Cook until browned and the moisture has evaporated. Toss in the pre-boiled baby potatoes and garlic, sautéing for 2 minutes until the garlic is fragrant and the potatoes have a bit of color.
3. Build the Creamy Sauce
Lower the heat to medium. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese, oregano, and red pepper flakes. Let it bubble for 2–3 minutes until the sauce starts to thicken.
4. Wilt the Spinach
Add the fresh spinach to the pan. Stir gently until the leaves are wilted and coated in the sauce. Taste the sauce and add more salt or pepper if needed.
5. Assemble the Plate
To get the look in the photo:
Spoon a generous base of the creamy spinach, mushroom, and potato mixture onto the center of a dark plate.
Ensure a few mushroom slices and potatoes are visible around the edges.
Place the chicken thighs directly on top of the vegetable bed.
Drizzle the remaining sauce over the chicken, allowing it to drip down the sides.
Garnish with a tiny sprig of fresh herbs
