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Searing the Chicken: Begin by heating the olive oil in a large skillet over a medium-high flame. While the oil is heating, season the chicken thighs liberally with salt and black pepper. Place the chicken thighs in the skillet, skin-side down, and sear until golden brown, approximately 5 minutes per side. Once adequately browned, remove the chicken from the skillet and set aside on a plate.
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Cooking the Mushrooms: Using the same skillet, add the sliced mushrooms. Sauté the mushrooms until they are soft and have released their moisture, about 5 minutes. Once cooked, transfer the mushrooms to the plate with the chicken.
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Creating the Sauce: Reduce the heat to medium and add butter to the skillet. Once the butter has melted, add the minced garlic and sauté for 1 to 2 minutes until fragrant. Sprinkle in the flour and stir well to incorporate. Cook for an additional minute before slowly pouring in the chicken stock while continuously stirring to prevent lumps. Add the cream and increase the heat slightly, bringing the mixture to a gentle simmer. Stir in the grated Parmesan cheese until it is fully melted and the sauce is smooth.
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Combining Ingredients: Return the seared chicken and cooked mushrooms to the skillet. Lower the heat and let the mixture simmer gently, covered, for 15 to 20 minutes, stirring occasionally.
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Incorporating the Spinach: Uncover the skillet and add the baby spinach over the chicken and sauce. Cover again and allow to cook for an additional 2 minutes, or until the spinach has wilted. Stir the spinach into the sauce to evenly distribute.
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Final Presentation: Serve the prepared dish with a choice of mashed potatoes, pasta, or rice. Ensure that each serving is generously topped with sauce to enhance the flavors and presentation.
