Pan-Braised Chicken with Vegetables in Balsamic-Cream Sauce

Prepare the Chicken: Lay the chicken thighs on a clean surface. Pat them dry with paper towels and season generously on both sides with salt, pepper, and half of the Italian seasoning. (5 minutes)

Sear the Chicken: Heat olive oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken thighs and sear for 3 minutes on each side, until golden brown. Remove the chicken and set aside, keeping it warm. (6 minutes)

Sauté the Vegetables: Add the chopped onion to the skillet and scrape up any browned bits from the bottom of the pan. Cook, stirring occasionally, until the onions begin to soften (3-5 minutes). Add the sliced mushrooms and cook until they soften and release their moisture, about 4 minutes. Stir in the minced garlic and the remaining Italian seasoning; season with salt and pepper to taste. Cook for 1 minute, until fragrant. (10 minutes)

Braise the Chicken: Pour the chicken broth into the skillet and return the chicken thighs. Reduce the heat to low, cover the skillet, and simmer until the chicken is cooked through and the juices run clear. This should take about 15 minutes, and an instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C). Transfer the chicken to a cutting board and cut into bite-sized pieces. (15 minutes)

Combine and Finish: Return the chopped chicken to the skillet and increase the heat to medium. Add the chopped tomatoes and spinach. Cook and stir until the tomatoes are heated through and the spinach wilts, about 3 minutes. (3 minutes)

Create the Balsamic Cream Sauce: Stir in 1/2 cup of heavy cream and balsamic vinegar. Bring to a gentle simmer and cook, stirring, for 3 minutes until the sauce slightly thickens. If you desire a creamier sauce, add more cream to your liking. (3 minutes)

Serve: Serve immediately, garnished with shaved Parmesan cheese. Enjoy over mashed potatoes or pasta.