Creamy Dijon Chicken Thighs with Potatoes and Spinach

Wash and dry the potatoes.

For this step: yellow potatoes

Cut the potatoes into ¾-inch pieces. Peel and dice the onion, and peel and mince the garlic.

For this step: yellow onion, garlic

Unfold the chicken thighs, pat them dry and season them with the salt for the chicken and some pepper.

For this step: boneless skinless chicken thighs, salt, ground black pepper

Heat the oil in a wide, deep skillet over medium-high heat.

For this step: olive oil

Once the oil shimmers, add the chicken and sear it, turning once, until browned in places, 5 to 6 minutes; it will finish cooking in the sauce. Move it to a plate and keep the skillet.

Lower the heat to medium and melt the butter in the skillet. Add the onion and cook until softened, 3 to 4 minutes, then add the garlic and thyme and cook until fragrant, about 30 seconds.

For this step: unsalted butter, dried thyme

Stir in the potatoes, broth and the rest of the salt, scraping up the browned bits. Cover and simmer gently until the potatoes begin to soften, 8 to 10 minutes.

For this step: salt, low-sodium chicken broth

Whisk the cream and Dijon into the liquid, then nestle the chicken and its juices among the potatoes. Cover and simmer over low heat, keeping the sauce at a gentle bubble, until the chicken reaches 165°F and the potatoes are fork-tender, 15 to 18 minutes.

For this step: heavy cream, Dijon mustard

While the chicken simmers, roughly chop the spinach and finely grate the parmesan.

For this step: baby spinach, parmesan

Fold the spinach into the hot sauce around the chicken and simmer uncovered until wilted, 2 to 3 minutes. Turn off the heat, stir in the parmesan until melted and season with pepper.

For this step: ground black pepper

Divide the chicken and potatoes among shallow bowls and spoon the creamy spinach sauce over each portion.