This simple chicken dinner requires just one pan and comes together in less than 30 minutes. The trickiest part is removing the bones from the bone-in, skin-on chicken thighs, but this extra step is totally worth it. Without the bones, the meat can be unfolded into a thinner layer, allowing it to be seasoned more thoroughly and cook faster. It also means a more ideal skin-to-meat ratio, with a bit of crispy chicken skin in each bite. When the chicken is done cooking, a whole bag of baby spinach is stirred in until it’s wilted, followed by a splash of cream and a spoonful of mustard, which cook down into a velvety sauce.
Directions
- Begin by removing the bones from the chicken thighs. Pat the meat dry, then place it skin side down on a cutting board. Carefully cut around both sides of the bone, angling the knife underneath the bone as much as possible. Continue working the knife underneath the bone until the bone separates from the meat. Pull the bone up and out—it will still likely be connected to the meat on one end. Use the knife to scrape off the remaining meat until the bone releases. Cut away any remaining gristly bits or cartilage.
- Unfold the meat and season both sides generously with salt and pepper. Meanwhile, place a large skillet over medium heat and add the oil.
- When the oil is hot, add the chicken to the skillet skin side down. Cook for 8 to 10 minutes per side or until golden and crispy on both sides and a thermometer inserted into the thickest part of the meat registers 180°F. Remove the meat to a plate and pour out all but 1 tablespoon of fat from the pan.
- Add the garlic and let cook for 1 minute, stirring constantly, until fragrant and golden. Add the spinach and cook for another minute or so, stirring often, until wilted. Pour in the cream and add the mustard. Stir to combine, then let come to a simmer. Continue to cook, stirring occasionally, until slightly thickened, about 2 minutes more. Taste and adjust the seasoning. Serve with rice, bread, or pasta. To ensure that the skin stays crispy, serve the chicken on top of the sauce rather than the other way around.
Zola Gregory
Zola Gregory is a writer and recipe developer based in Seattle. Having previously worked as a pastry chef and baker, she now enjoys helping others find success in their own kitchens through her stories, recipes, and baking classes.