Creamy Spinach Bacon Chicken

Ingredients

1/3 package Kayem bacon, chopped

1.5 pounds chicken thighs

1 tbsp olive oil

1 tsp minced garlic

1/4 tsp ground pepper

1/4 tsp sea salt

1 cup chopped spinach

1/2 white onion, diced

1.5 cups chicken broth

1/2 cup milk (or coconut milk for dairy-free)

1-2 tbsp flour

1 tbsp ground mustard

1 tsp garlic powder

Directions

• Chop bacon into 1/2 inch pieces. Cook bacon in a large skillet over medium-low heat until crispy. Transfer to a paper towel. Leave 1 tablespoon of bacon fat in pan, discarding the excess fat.
• Pat chicken dry with paper towels. Season chicken with salt and pepper on both sides and add to the skillet with the diced onion.
• Cook the chicken for 7-8 minutes each side or until cooked through (165ºF in center).
• Combine last five ingredients in a mixing bowl and mix until smooth. Pour over chicken and bring to a slight boil. Lower heat and simmer for about 10 minutes or until gravy thickens.
• Just before serving, add spinach to the skille and bacon to skillet. Stir to combine and cook for 1 minute. Remove from heat. Enjoy!