- 2 lbs boneless, skinless chicken thighs, cut into 6 pieces
- 1 1/2 tsp salt
- 1 tsp ground black pepper
- 2 tsp paprika
- 1/4 tsp crushed red pepper (or to taste)
- 1 14.5 oz can diced red tomatoes
- 2–3 cups baby spinach
- 2 portabello mushrooms, sliced
- 8–10 button mushrooms, sliced
- 2 garlic cloves, crushed
- 1 tbsp extra virgin olive oil
- 1 tbsp unsalted butter
- 2 tbsp dijon mustard
- 3 1/2–4 cups low sodium chicken broth
- 4 oz reduced fat plain cream cheese
- chopped parsley for garnish (optional)
- In a large bowl combine chicken thighs, 1/2 tsp salt, black pepper, 1 tsp paprika. Set aside.
- Heat olive oil on medium-high to high heat. Once almost smoking hot, add chicken and allow to sear and caramelize about 3-4 minutes on each side. Remove chicken from pan and set aside.
- Add mushrooms and 1 tsp salt. Cook for 2-3 minutes, until the mushrooms release water and then start to soften and caramelize. Continue cooking for 3 more minutes. Add garlic cloves and spinach. Saute until spinach is wilted. Add crushed red pepper and paprika. and continue to cook for 2 more minutes. Add diced tomatoes and cook until most of the water has evaporated.
- Slowly pour in 3 1/2 cups chicken broth and bring to a boil. Reduce heat to simmer. Stir in cream cheese and allow to fully melt and blend into the sauce. Add in butter and let melt.
- Arrange cooked chicken pieces in the pan by making wells into the sauce to submerge chicken.
- Cover and simmer for 15 minutes, until chicken is fully cooked.
- Remove lid and increase the heat to medium high. Stir in dijon mustard and cook until sauce is to desired consistency. If sauce is too thick, add remaining chicken broth.
- Garnish with parsley and serve hot.