Introduction
If you’re looking for a hearty and flavorful meal, this creamy chicken thyme recipe is a fantastic choice. With a delightful combination of tender chicken thighs, crispy bacon, and a rich cream sauce infused with herbs, this dish brings comfort and satisfaction to your dinner table. Perfect for a family gathering or a cozy evening at home, this recipe is sure to impress.
Detailed Ingredients with measures
2 pounds boneless, skinless chicken thighs
1 teaspoon seasoning salt (or regular salt)
¼ teaspoon pepper
5 ounces bacon
2 tablespoons butter
1 onion
4 cloves garlic, minced (or 1 tablespoon minced garlic)
1 tablespoon fresh chopped parsley
1 teaspoon dried thyme
1 teaspoon dried rosemary
⅓ cup dry white wine (Pinot Grigio/Gris, Sauvignon Blanc, Riesling) – substitute with low-sodium chicken stock or broth
1½ cups half and half (thickened cream or heavy cream)
2 tablespoons Dijon mustard
½ teaspoon chicken bouillon powder (substitute with salt or stock powder)
½ teaspoon freshly ground black pepper, to taste
¼ cup Parmesan cheese
2 cups baby spinach leaves
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Yield
4 servings
Instructions:
1. Season the chicken thighs with seasoning salt and pepper.
2. Heat 1 tablespoon of oil in a large pan or skillet over medium-high heat. Cook the chicken until crispy and cooked through, about 8 minutes per side, depending on thickness. Transfer to a plate and set aside.
3. In the same pan, add the bacon and fry until crispy. Transfer to a plate and set aside. Drain some of the bacon fat, leaving about 2 tablespoons in the pan.
4. Add butter to the pan and sauté the onion until transparent. Add garlic, parsley, thyme, and rosemary, cooking for about 1 minute until fragrant.
5. Pour in the white wine to deglaze the pan, scraping up any bits from the bottom. Simmer for 3-4 minutes or until the wine has reduced by half.
6. Add the cream and Dijon mustard, mixing through and bringing to a simmer. Reduce heat and cook gently for a further minute to allow the sauce to thicken.
7. Stir in the Parmesan cheese until melted through the sauce. Season with bouillon powder and pepper to taste.
8. Add the spinach and allow it to wilt. Return the cooked chicken to the skillet and top with the crispy bacon. Sprinkle with extra herbs if desired. Serve immediately.
Detailed Directions and Instructions
Step 1: Season the Chicken
Season the chicken thighs evenly with the seasoning salt and pepper, ensuring they are well coated.
Step 2: Cook the Chicken
Heat 1 tablespoon of oil in a large pan or skillet over medium-high heat. Place the seasoned chicken thighs in the pan and cook until they are crispy and cooked through, approximately 8 minutes per side. Once done, transfer the chicken to a plate and set it aside.
Step 3: Prepare the Bacon
Using the same pan, add the bacon strips and fry them until they are crispy. Once cooked, transfer the bacon to a plate and set it aside. Drain some of the bacon fat from the pan, leaving about 2 tablespoons to retain flavor.
Step 4: Sauté the Onion
Add the butter to the remaining fat in the pan and allow it to melt. Sauté the chopped onion until it becomes transparent, stirring occasionally. Next, add the minced garlic, fresh parsley, thyme, and rosemary, cooking for about 1 minute until fragrant.
Step 5: Deglaze with Wine
Pour in the dry white wine to deglaze the pan, using a wooden spoon to scrape up any browned bits stuck on the bottom. Let the wine simmer for 3-4 minutes, or until it has reduced by half.
Step 6: Create the Sauce
Stir the half and half and Dijon mustard into the pan, mixing well. Bring the mixture to a gentle simmer. Lower the heat and allow it to cook for an additional minute to let the sauce thicken slightly.
Step 7: Add Cheese and Seasonings
Incorporate the Parmesan cheese into the sauce, stirring until it has melted thoroughly. Season the sauce with chicken bouillon powder and freshly ground black pepper to taste.
Step 8: Finish with Spinach and Chicken
Add the baby spinach leaves to the sauce and allow them to wilt for a couple of minutes. Return the cooked chicken thighs to the skillet, and top them with the crispy bacon. Optionally, sprinkle with extra herbs if desired. Serve the dish immediately.
Notes
Note 1: Chicken Cooking Tips
Make sure the chicken thighs are of even thickness for consistent cooking. If they are too thick, consider butterflying them for quicker cooking.
Note 2: Wine Alternatives
If you prefer not to use wine, low-sodium chicken stock or broth can be substituted for the white wine.
Note 3: Cream Substitutes
Half and half can be replaced with either thickened cream or heavy cream for a richer sauce.
Note 4: Herb Storage
Fresh herbs should be stored in the refrigerator and used within a week for the best flavor. If dried herbs are used, adjust quantities according to preference.
Note 5: Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to avoid overcooking the chicken.
Cook techniques
Seasoning
Properly seasoning the chicken with salt and pepper enhances its flavor before cooking.
Searing
Searing the chicken in a hot pan creates a crispy exterior, locking in juices and flavor.
Deglazing
Deglazing the pan with wine helps lift the flavorful bits stuck to the bottom, adding depth to the sauce.
Sautéing
Sautéing the onion and garlic infuses the dish with aroma and flavor, serving as a foundation for the sauce.
Reducing
Reducing the wine enhances its flavor, concentrating the taste and adding complexity to the sauce.
Thickening
Using cream and Dijon mustard not only thickens the sauce but also adds richness and tanginess.
Incorporating Cheese
Stirring in Parmesan cheese at the end enriches the sauce, creating a creamy, savory finish.
Wilting
Wilting spinach in the sauce infuses it with nutrients while adding a pop of color and texture.
FAQ
Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used, but they may require a different cooking time to remain juicy.
What can I use if I don’t have dry white wine?
You can substitute dry white wine with low-sodium chicken stock or broth.
Is it necessary to use fresh herbs?
While fresh herbs provide better flavor, dried herbs can be used as a substitute if necessary.
Can I make this dish dairy-free?
Yes, you can use non-dairy cream alternatives and omit the cheese to make it dairy-free.
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Conclusion
This creamy chicken dish, enriched with bacon and spinach, offers a delightful balance of flavors and textures. The combination of herbs and robust ingredients creates a comforting meal that is sure to impress. Serve it alongside your favorite sides for a complete dining experience.
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