Season the Chicken: Rub the chicken thighs with garlic powder, paprika, salt, and pepper.
Sear the Chicken: Heat olive oil in a large skillet over medium heat. Sear the chicken for 4-5 minutes per side until golden brown. Remove from skillet and set aside.
Build the Sauce: In the same skillet, melt the butter. Add garlic and mushrooms, cooking for 2-3 minutes until softened.
Simmer the Cream Base: Stir in chicken broth, heavy cream, and Dijon mustard. Simmer for 3-4 minutes until the sauce slightly thickens.
Add Vegetables: Stir in boiled potatoes and spinach, coating them well in the sauce.
Finish Cooking: Return the chicken to the skillet. Spoon sauce over the chicken and simmer for 8-10 minutes until fully cooked through.
Garnish & Serve: Sprinkle with parsley and serve hot with crusty bread or a fresh salad.
Serving and Storage Tips
