1

Set a 12-inch deep skillet or braiser over medium-high heat for 2 minutes.

2

While the skillet heats, pat the chicken thighs dry and season both sides with paprika, Italian seasoning, salt, and pepper.

3

Swirl olive oil into the hot skillet until it shimmers, then lay the thighs in smooth-side down.

4

Sear undisturbed for 5 minutes until the edges turn opaque and the underside releases with a deep golden crust.

5

While the chicken sears, thinly slice the cremini mushrooms and mince the garlic on the cutting board.

6

Flip the thighs with tongs and sear 4 minutes more until the second side is golden but not yet cooked through.

7

While the second side sears, finely grate the parmesan, finely chop the parsley, and cut the lemon half in two.

8

Move the chicken to a plate, then add the sliced mushrooms and salt to the skillet.

9

Cook the mushrooms 4 to 5 minutes, stirring occasionally, until their liquid evaporates and the edges turn deep brown.

10

Stir in the minced garlic and cook 45 seconds until fragrant, taking care the garlic does not brown.

11

Pour in the broth, scraping up the browned bits with a wooden spoon, then stir in the cream.

12

Return the chicken and its juices, simmering 5 to 6 minutes, turning once, until the sauce coats a spoon and the thighs reach 165 F.

13

Stir the grated parmesan into the sauce, then fold in the spinach by handfuls for 1 to 2 minutes until dark green and collapsed.

14

Off the heat, squeeze the lemon over the pan, scatter the parsley, and serve straight from the skillet.

One-Pot Creamy Garlic Chicken with Spinach & Mushrooms

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