Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs (approx. 4-6 count)
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp smoked paprika
  • 1 tbsp avocado oil
  • 4 garlic cloves, smashed and minced
  • 1 cup heavy whipping cream, room temperature
  • 1 tbsp Dijon mustard
  • 1/2 cup grated Parmesan cheese
  • 2 sprigs fresh thyme
  • 1 lb baby gold potatoes, halved
  • 2 cups fresh baby spinach

Instructions:

  1. Preheat your oven to 400°F (200°C). Pat the chicken thighs completely dry with paper towels and season both sides with salt, pepper, and smoked paprika.
  2. Heat avocado oil in a 12-inch cast iron skillet over medium-high heat. Place chicken skin-side down and sear for 6 minutes until golden and crisp. Flip and cook for 3 minutes with the potatoes, then remove chicken from the pan and set aside.
  3. In the same skillet with the rendered chicken fat, add the halved potatoes and sauté for 3 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
  4. Reduce heat slightly and whisk in the heavy cream, Dijon mustard, and Parmesan cheese, scraping the bottom of the pan to incorporate the browned bits (fond). Stir in the fresh thyme.
  5. Nestle the chicken thighs back into the skillet, keeping the skin above the liquid line. Transfer the skillet to the oven and bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F.
  6. Remove from the oven and immediately stir the fresh baby spinach into the hot sauce until wilted. Serve warm.