Creamy Dijon Chicken Thighs with Bacon and Spinach

This was so flavorful! Followed exactly, except after cooking chicken, I cubed it. This recipe took me about 45 mins, but worth it. Will make again.

This was so delicious! Very different combination of ingredients that came together to a delicious dinner! Took a little time to make but was well worth it!

This was delicious. I will definitely make again. The only change I made was I substituted pork chops for the chicken thighs.

A favorite

Season chicken with seasoning salt and pepper. Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken until crispy and cooked through (about 8 minutes each side, depending on thickness). Transfer to a plate; set aside. To the same pan or skillet, add the bacon and fry until crispy. Transfer to plate, set aside. Drain some of the bacon fat, leaving about 2 tablespoons. Heat butter in the pan and sauté onion until transparent. Sauté garlic, parsley, thyme and rosemary for about 1 minute until fragrant. Add in the white wine to deglaze the pan while scraping up any bits from the bottom of the pan; simmer for 3-4 minutes or until wine has reduced by half. Pour in cream and Dijon, mix through and bring to a simmer. Reduce heat and cook gently for a further minute to allow the sauce to thicken. Add the Parmesan and allow to melt through the sauce. Season with bullion powder and pepper, to taste. Add the spinach and allow to wilt. Return chicken to the skillet. Top with the crispy bacon. Sprinkle with extra herbs if desired. Serve immediately.