Ingredients

Chicken and Potatoes:

• 4–6 boneless, skinless chicken thighs
• 1 ½ tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• 2 medium russet potatoes, peeled and cubed

Mustard Gravy:

• 1 small yellow onion, diced
• ½ cup heavy cream
• 1 tbsp Morehouse Yellow Mustard
• ½ cup chicken broth
• ¼ tsp salt
• ¼ tsp black pepper
• 1 tbsp butter
• 2 cups fresh spinach

Instructions

1. Brown the Chicken

• Preheat the oven to 375°F.
• Season chicken with salt and pepper.
• Heat olive oil in a large oven-safe skillet over medium-high heat.
• Sear chicken thighs for about 4 minutes on one side until golden brown.
• Flip and cook for another 3 minutes. Remove and set aside.

2. Sauté the Onion

• In the same skillet, add diced onion and cook for 2-3 minutes until translucent.

3. Make the Mustard Gravy

• Stir in butter, heavy cream, yellow mustard, and chicken broth, scraping up browned bits from the pan.
• Simmer for 2-3 minutes until slightly thickened.

4. Add the Potatoes & Bake

• Add cubed russet potatoes to the skillet, mixing slightly to coat in the gravy.
• Place browned chicken thighs on top.
• Transfer skillet to the oven and bake for 30–35 minutes, or until chicken reaches 165°F and potatoes are tender.

5. Finish with Spinach & Serve

• Remove chicken from the skillet and plate.
• Stir fresh spinach into the potatoes and mustard gravy until wilted.
• Spoon the spinach-infused potatoes and gravy onto plates alongside the chicken.

Enjoy!