Step 1

Season both sides of chicken thighs with salt and pepper.

Step 2

In a large pan over medium-high heat, heat oil. Once hot, add chicken thighs and cook until internal temperature reaches 165 degrees, about 5 minutes per side, depending on thickness of chicken. Transfer chicken to a plate and set aside.

Step 3

In the same pan over medium heat, cook bacon until crispy. Transfer bacon to a plate and set aside. Do not wipe out pan.

Step 4

Melt butter in pan. Add onion and cook until transparent and edges are golden. Stir in garlic powder and Italian seasoning and allow to cook for 1 minute.

Step 5

Pour in chicken broth and lemon juice and, using a wooden spoon, scrape up browned bits from bottom of pan. Simmer until liquid has reduced by about half, about 2 minutes. While waiting, crumble up cooked bacon and then set aside.

Step 6

Stir in heavy cream and dijon mustard and bring mixture to a light simmer (watch it carefully so it doesn’t start to boil) before reducing heat to low to continue cooking for 1 minute and allowing sauce to thicken.

Step 7

Stir in shredded Parmesan and allow to melt before stirring in spinach and allowing leaves to wilt.

Step 8

Return chicken to pan, sprinkle on crumbled bacon, then garnish with parsley and freshly-cracked pepper.