Mains Recipe

Prepare marinade and marinate chicken

In a medium bowl combine 2 tbs olive oil, soy sauce, honey, 3 minced garlic cloves, lemon juice, smoked paprika, 1 tsp black pepper, and 1 tsp kosher salt. Whisk until combined. Add the 1.5 lbs chicken thighs, toss to coat thoroughly, cover and refrigerate for at least 20 minutes and up to 2 hours.

Sear chicken

Heat a large skillet over medium-high heat and add 1 tbs olive oil. Remove chicken from marinade (reserve marinade) and pat lightly dry. When pan is hot and oil shimmers, add chicken thighs skin-side (or presentation side) down. Sear 4–5 minutes without moving until a deep golden crust forms. Flip and sear the other side 3–4 minutes until browned and internal temperature reaches about 155°F (it will finish cooking in the sauce). Transfer chicken to a plate and tent with foil.

Cook aromatics and vegetables

Lower heat to medium and add 1 tbs olive oil to the same skillet. Add the sliced onion and cook 3–4 minutes until translucent. Add the sliced red bell pepper and zucchini, stirring occasionally, 4–5 minutes until tender-crisp. Add 2 minced garlic cloves, 4 cups baby spinach, 0.5 tsp salt and 0.25 tsp pepper; cook 1–2 minutes more until spinach wilts. Transfer vegetables to a warm plate to keep separate from the chicken.

Make pan sauce

With the skillet over medium heat, pour in the reserved marinade (if you used a wooden bowl, discard any marinade that touched raw chicken and use a fresh tbsp soy + honey if needed) and 0.5 cup chicken stock to deglaze the pan, scraping up browned bits with a wooden spoon. Bring to a gentle simmer and reduce for 2–3 minutes.

Finish sauce and return chicken

Stir in 0.25 cup heavy cream, 1 tsp Dijon mustard and 1 tbsp butter. Simmer 1–2 minutes until sauce coats the back of a spoon and is slightly thickened. Return the seared chicken thighs and any accumulated juices to the skillet, spoon sauce over them, reduce heat to low, cover loosely and cook 4–6 minutes until chicken reaches 165°F (74°C).

Rest and garnish

Remove chicken to a cutting board and let rest 3–5 minutes. Stir 2 tbs chopped parsley into the pan sauce and taste; adjust seasoning with additional salt or pepper if needed. Spoon vegetables onto plates, place chicken on top, and drizzle with pan sauce. Serve with lemon wedges and cooked rice or mashed potatoes if desired.